I love Mizunara. Thank you to my friend Drew Kulsveen of Willett, this exotic oak was put on my radar several years ago when we finished one of my favorite Double Barrel Derivations in a Willett Mizunara Oak barrel. 

For my Persona, I wanted to focus on the freshest Mizunara barrels we had in our warehouse and also my love for the new challenges we find in our brewing and aging of Barleywines, most specifically, the M.J.K. recipe. 

M.J.K. is by far the "biggest" beer we brew and ferment and Mizunara is our most exotic and lovely barrel, so for the next release of M.J.K., I wanted to showcase these two characteristics in one beer. When it came time to blend my personality into a beer and name it Persona, I felt like pulling some of these barrels now, fine tuning them with a small back blend, and they sharing them with you, would best represent what I want to drink, what I want to share, and what represents Side Project in 2026. 

Persona CK is the M.J.K. recipe which was Triple Barrel Aged - the final barrel being Mizunara after 2 residencies in Willett Bourbon Barrels. After selecting these barrels, I wanted to not just share a version of M.J.K. with you, I wanted to use this as a base for some subtle blending to further create something truly one-off. We blended in a very small percentage of a huge, very bourbon forward version of O.W.K. which has been resting in a Grand Marnier barrel. You have seen very small pieces of this beer show up in blends, its impact and intensity are absolutely beautiful and it is a great piece to these puzzles which have no initial boundaries. 

The final beer is one which shows off 2 recipes which were written for my boys, finished in my favorite oak, and meld together in a way to create a beer I am very happy to share with my name on it. 

Cheers,

Cory

Blend of Triple Barrel Aged MJK Finished in Mizunara Barrels and Barrel Aged Imperial Stout finished in Orange Curacao Barrels  18% ABV

Howdy,

I am incredibly excited to share my latest project with you. For this release, I wanted to step outside my comfort zone and experiment with barrels and adjuncts we haven't utilized before. My primary inspiration was the first batch of Pear Brandy Leto from Mortalis Brewing that I tried a couple of years ago, which completely blew me away. I’ve always been a fan of big adjunct stouts, so I am thrilled to create something new for this release.

Given that these are new ingredients for us, I tested them in a small batch using a recipe recently developed with our friends at The Veil. This stout was aged in Ben Holliday Cognac barrels and finished in freshly dumped Pear Brandy barrels.

To complement these flavors, I worked with our chef to source over 100 lbs of almond cookies per barrel. While it was a significant amount to process, I am extremely happy with the result. The cookies shine through the warm, fruity character of the brandy barrels, and a small addition of Madagascar vanilla makes the cookie, funfetti, and almond notes really pop.

I am very proud of how this turned out and I can't wait for you all to try it.

With love,

Rich Leclair

Double Barrel Aged Imperial Stout aged in Cognac Barrels and Finished in Pear Brandy Barrels with Almond Cookies and Vanilla Beans 16% ABV

For my Persona beer, I wanted to blend a stout that was an expression of my self and my experiences working as a brewer for the last decade.

I started with our Vibes recipe aged in Willet Rye and Bourbon barrels for 24 months. The base stout itself is rich and decadent with a little spice and gentle warming of heat from the barrel. For the adjuncts I wanted to integrate ingredients that were thoughtful and intentional and that would bring balance to the beer and that’s exactly what Truffle and the Korintje Cinnamon did. The result is a stout that unfolds in layers. Milk chocolate and barrel warmth mingle with the umami from the truffles and are rounded out by the cinnamon for a truly delightful experience.

I truly appreciate the support and the opportunity to create beverages for you all. Thank you and I hope you enjoy the beer as much as I do.

Bourbon and Rye Barrel Aged Imperial Stout with Cinnamon and Truffles. 15% ABV

After delaying our honeymoon for a couple years, my wife and I finally traveled to Germany in 2025 for a countrywide jaunt that included a stint down to the Black Forest. As an avid Great British Baking Show fan and a lactose intolerant my wife insisted that I partake of the eponymous dessert - the schwarzwald kirsche torte, or Black Forest cake. She watched while I ate. Then I ordered it about four more times while in Gengenbach. Rarely one to order a treat of this ilk, I was indoctrinated into the cult of chocolate and fruit based desserts. Flash forward to pitching ideas for the Persona series, this combination immediately leapt to mind for two reasons: 1.) It’s delicious and 2.) We’ve yet to use cherries in a stout. And maybe a 3.) It’s a fun way for me to celebrate and remember.

I tried through several of our bourbon barrels looking for a gentle spirit character and a rounder chocolate body, expecting the cherries to suffuse a higher level of acidity not normally experienced with our stouts. The winner included a rack with a Nulu barrel and a completely unlabeled barrel that simply has the letters CWH, presumably Clayton Winehouse, but with zero other identifying information. Oops.

We added a modest dose of Madagascar vanilla and cocoa nibs in the tank, then dosed Montmorency cherry concentrate to taste. The resulting beer hopefully transports the dear sipper to my honeymoon or, more to the point, to the majesty of a Black Forest cafe with a slice of cake and a helles lager to wash it all down.

Bourbon Barrel Aged Imperial Stout with Balaton Cherries, Vanilla Beans and Cocoa Nibs. 15% ABV

The last 14 years of brewing BA and non BA malty beers has definitely given me plenty of time to experience the vast spectrum of flavor possibilities. The opportunity to work with such a talented brewing team has been enlightening and rewarding, but does not come without its challenges.

At some point, you start to find flavors that sing to your heart. I can say with all honesty, that having a deep barrel program that lets beer shine differently depending on barrel type and time is truly an invaluable resource. 

I’ve always loved blending different barrel types together, which can lend to a more layered complexity in the glass and adds a unique profile that is seldom replicable in our industry. I feel like you can  have enough variation in barrel stock, which allows us to have these unique possibilities.

Rum and Bourbon Barrel Aged Imperial Stout w/ Maple Syrup, Vanilla Beans, Truffles and Cocoa Nibs. 15% ABV