Long ago in the distillery, Fritz Maytag, founder of Anchor Distilling, had some apple brandy aged in once-used charred straight rye barrels. After that apple brandy was done aging, the brewery used those barrels to age a stout for about a year. The distillery got those same barrels back and added 18th Century whiskey to them for 6 months. The 18th Century whiskey is not hidden in this cask finish, but highlighted. The roasted malts from the stout mix well with the spicy rye character found in Old Potrero and mellow into a slightly dark chocolate flavor that could only be found where you have both a brewery and distillery under the same roof. Finally, the apple brandy that had been sitting in those barrels getting deeper, and deeper into the oak makes it self-known by gracing the back palate for a slightly sweet, rich finish.