What Our Panel Thought
Aroma: “Dark fruit, cinnamon, cacao nibs up front, with a hint of bourbon and coffee. Strawberry and a bit of oxidation. Cinnamon spice and medium barrel character.”
Flavor: “Heavy amounts of fruit. Cherries mixed with red hots mix with malt sweetness and toffee caramel notes from the barrel. There’s a bit of smoky chile, graham cracker, and toasty malt, too. Cinnamon and plum on the finish.”
Overall: “Well executed, if not subtle and dialed back, example of the style, which is surprisingly refreshing. Not too full-bodied, not overly adjuncted, and not too much barrel character. Maybe the most drinkable example of the style, especially considering the alcohol.”
What the Brewers Say
“Aged in bourbon barrels with cocoa nibs, chile peppers, and whole cinnamon sticks. The conditioning period in the barrels creates a silky smooth chocolaty mouthfeel enhanced by the use of oats and brown sugar. Noticeable sweetness gets balanced by roasted malt and hops bitterness.”
