This massive Imperial Stout presents an opulent sensory tapestry born from 23 to 40 months of maturation in bourbon and rye barrels. The initial impact is dominated by the deep, earthy richness of Ghanan Cocoa Nibs, which meld seamlessly with the double-fold aromatic complexity of Mexican and Tanzanian Vanilla Beans. A warm, woody thread of fresh ground cinnamon provides a spicy counterpoint to the dense, fudgy malt base. This blend exhibits profound layers of charred oak, toasted coconut, and dark caramel, while the significant alcohol presence is smoothed into a velvety, warming finish. It is a harmonious, high-gravity masterwork with a lingering, chocolate-forward aftertaste.
Appearance.Jet black and completely opaque. Pours with a small, dark tan to mocha-colored head with low retention, leaving a viscous, oily film and prominent legs on the glass that reflect its high alcohol content.
Aroma.Intense and complex; high-intensity aromas of bittersweet chocolate and espresso roast are joined by prominent Mexican and Tanzanian Vanilla Beans. Spirited notes from bourbon and rye barrels provide oaky vanillin and spicy grain nuances, while fresh ground cinnamon adds a subtle, warming spice. Low esters of dried figs and raisins emerge as the beer warms.
Taste.The initial impression is a decadent explosion of Ghanan Cocoa Nibs and dark chocolate fudge. Deep roasted malts provide a sturdy backdrop for spicy cinnamon and rich, creamy vanilla. The mid-palate reveals complex barrel character—toasted oak, caramel, and a hint of rye spice—balanced by a firm bitterness that prevents the sweetness from becoming cloying. The finish is long and luxurious, characterized by lingering cocoa and smooth alcohol warmth.
Mouthfeel.Full-bodied to the point of being viscous and chewy, with a velvety, luscious texture. Carbonation is low, enhancing the syrupy mouthfeel. A significant, smooth alcohol warmth is present but well-integrated, lacking any harshness.