What Our Panel Thought
Aroma: “Chocolate, umami, light fenugreek and maple syrup. Moderate alcohol up front with slight fruity plum note reminiscent of Belgium esters. Roast malt, caramel, and vanilla. Some alcohol. Almost like vanilla coke with a light shot of Kahlua.”
Flavor: “Coffee roast character is soft and sweet and buoyed by a fair amount of caramel and chocolate and some nice nutty elements. Moderate vanilla and light leather. Coffee with a touch of rum and a shot of vanilla cream soda.”
Overall: “Big chocolate/mocha stout with bourbon. Touches of coffee and dark chocolate, but mostly sweet chocolate and bourbon. Fair bit of pleasant ethanol warming throughout. A good, enjoyable, easy-drinking stout.”
What the Brewers Say
“Brewed with black walnuts and Belgian candied syrup. Pacific Northwest hops accompany English, German, American, and Belgian malts to create a sweet and rich springboard for deep nuttiness. Aged in bourbon barrels for 8–12 months.”
