This was the first stout I had ever brewed so a lot of the process was still new to me. The goal was to make it sweet and smooth but in the same time I also wanted it to have more complex underlying flavours, which is why I decided to experiment with wood and bourbon. Once fermentation was done, the beer was transferred to another container and left for another 30 days on a bed of medium toasted oak chips that had already been soaked in a mix of bourbon and vanilla beans. I had never used any of these in a beer before so I had to be careful not to overdo it, however the first sample bottle confirmed the taste I was expecting of it. With another 3 months of bottle conditioning, the beer ended up being sweet and sticky, smooth and syrupy with definite notes of vanilla and hints of bourbon.