Caribbean Shade was aged for 16 months in rum barrels along with a small amount of bourbon barrels; all quietly waiting to be blended and conditioned. Once out of the barrel, separate additions of toasted coconut and coconut cream were added along with a dusting of cassia bark to enhance the warm, toasted tones of the beer. Finally, an addition of Tahitian vanilla added baking spice and chocolate depth to an already rich base. Flavor highlights of rum cookies, chocolate coconut flakes, and salty ocean air.