Vanill-O-Boros
Silva Brewing in Paso Robles, California, United States πΊπΈ
Stout - Pastry / Flavoured - Imperial Regular|
Score
7.02
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Vanilla-infused whiskey barrel aged imperial stout
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8/10
β
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Poured from a 510 ml bottle.
Aroma is malt forward with lots of chocolate notes and some lighter dark caramel and toffee. Moderate vanilla notes with some roast. Light barrel and bourbon notes with light alcohol notes.
Pours jet black with dark brown hues on the edges and a medium sized, thick, dark mocha head that recedes quickly to the edges where it lingers on the edges.
Flavor is very sweet with lots of chocolate and quite a bit of dark caramel and toffee. Lighter roast and some tootsie roll notes. Medium bitterness and medium light alcohol notes. Fairly strong vanilla notes. Faint oak and light bourbon notes.
Mouthfeel is fairly full bodied with medium low carbonation. Low astringency and medium low alcohol warmth.
Overall, a solid barrel aged vanilla imperial stout. Fairly sweet, but not overly so. Balanced bitterness and alcohol notes. Great malt complexity and good vanilla notes.
Aroma is malt forward with lots of chocolate notes and some lighter dark caramel and toffee. Moderate vanilla notes with some roast. Light barrel and bourbon notes with light alcohol notes.
Pours jet black with dark brown hues on the edges and a medium sized, thick, dark mocha head that recedes quickly to the edges where it lingers on the edges.
Flavor is very sweet with lots of chocolate and quite a bit of dark caramel and toffee. Lighter roast and some tootsie roll notes. Medium bitterness and medium light alcohol notes. Fairly strong vanilla notes. Faint oak and light bourbon notes.
Mouthfeel is fairly full bodied with medium low carbonation. Low astringency and medium low alcohol warmth.
Overall, a solid barrel aged vanilla imperial stout. Fairly sweet, but not overly so. Balanced bitterness and alcohol notes. Great malt complexity and good vanilla notes.
Tried
from Bottle
on 19 Jul 2026
at 06:45