This decadent Imperial Stout presents a lush, affogato-inspired profile that balances high-intensity roasted malts with indulgent adjuncts. The aroma is dominated by the nutty fragrance of Toasted Hazelnut and the sharp, freshly ground character of Studio Roasters Espresso. On the palate, Tahitian Vanilla Bean provides a floral, creamy sweetness that rounds out the bittersweet chocolate and dark fruit esters typical of the style. The 10.5% ABV contributes a gentle, well-integrated warmth, supporting a velvety, viscous texture. It finishes with a harmonious blend of espresso bitterness and lingering vanilla, capturing the essence of a sophisticated, dessert-forward pastry stout.
Appearance.Jet black and opaque (40 SRM) with a thick, persistent deep tan head that leaves significant lacing and visible legs upon swirling.
Aroma.High intensity; prominent notes of dark roasted coffee beans and earthy toasted hazelnuts layered over bittersweet chocolate and toasted grain. Floral Tahitian Vanilla adds a sweet top note, supported by low dark fruit esters of prune and fig with no hop aroma.
Taste.Initial impression is richly sweet and creamy. Intense espresso and dark malt flavors provide a sturdy roasted backbone. The toasted hazelnut melds with a medium-high bitterness that is tempered by high residual sugars and smooth Tahitian Vanilla. The finish is moderately sweet with a long, dessert-like aftertaste of cocoa and coffee.
Mouthfeel.Full-bodied and chewy with a luscious, velvety texture. Carbonation is low to moderate, and a smooth, noticeable alcohol warmth enhances the richness without being sharp or astringent.