: The second annual release under the Proprietor's Bourbon County Brand Stout will feature panela sugar that's made into a syrup with coconut water, Cassia bark (which is essentially cinnamon) and cocoa nibs. (Last year's version, a stout aged in rye whiskey barrels with toasted coconut, might have been the brewery's best release of 2013.) Available only in Chicago, in 22-ounce bottles.