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So this is what it feels like to fly premium with a whisky in one hand and a coffee in the other... At 5am.

The ultimate red eye flight. We've taken our long time favourite mocha porter, amped it up to 12%, and aged for 9 months in fresh bourbon barrels, maturing on organic cacao nibs and locally roasted Sumatran coffee beans. We then conditioned the beer in tank with a second dose of coffee prior to packaging to give maximum fresh coffee aroma.