In early January the team from the famed Bottleworks bottle shop and taproom in Seattle took a trip down to Astoria to pull some nails from the barrels and taste through a variety of decadent beers.
Two of those beers were brewed specifically for this project, and two others just happened to make the cut and worked well in the blend. After circling around the sample glasses for a while, we all concocted different blends and tasted through until the best one revealed itself. The final decision was 57.1% rye chocolate stout aged in Four Roses Bourbon barrels, 14.3% buckwheat walnut stout aged in Four Roses bourbon barrels, 14.3% oatmeal stout aged in House Spirits Westward Whiskey barrels, and 14.3% English barleywine aged in Adelsheim Pinot Noir barrels and finished in Bull Run Bourbon barrels.
The end result is a rich, silky stout blend full of toasted nuts, dark chocolate, vanilla, caramel, dried dark fruit, and oak. Named as an homage to our eight legged house stout Cavatica, Reclusa is the Latin name for the brown recluse spider.