What Our Panel Thought
Aroma: “Lots of vanilla, followed closely by milk chocolate. Very light chile and cinnamon, with some roast. It’s an appealing aroma that promises a sweet holiday stout—it smells like a sugar cookie. Woody, with a slightly acidic aroma.”
Flavor: “The cinnamon is a dominant player on the palate. Vanilla and milk chocolate support, with a touch of cayenne and alcoholic heat in the finish. More chile heat than expected. The barrel lends some booziness, but not much sweet coconut or vanilla from the wood. Light coffee notes, with cocoa, roast malt, caramel, and sweetness to balance.”
Overall: “Incredibly complex, with all the right pieces, yet a bit hot. The big barrel flavor blends well with the Mexican chocolate, and just enough alcohol.”
What the Brewers Say
“Big Bad Baptista is inspired by traditional Mexican coffee, Café de Olla, which is served with cinnamon and piloncillo, an unrefined sugar. A combination of vanilla, cinnamon, Mexican coffee roasted by Blue Copper, and Solstice Chocolate cacao nibs.”
