Bottle - Soured spicy chilli heat. Murky brown and an explosive head. Soured and infected but it kinda works. Sweet, sour and heat.

Bottle shared by the brewer - thanks! Pours clear mahogany, small tan head, dissipates fairly quickly with some lacing. Aroma is really heavy cocoa, faint hints of vanilla and honestly not a lot else. Flavor is also very cocoa forward with hints of vanilla. Perhaps a very faint bit of chili on the far finish. The coffee has almost completely disappeared. Medium sweet, roasty and light bitter. Medium body. This still drinks well, but I bet it was much more complex and interesting in its prime.

Poured from a bottle. Aroma is very rich with a nice malt note of dark caramel, toasted bread and light chocolate. A medium light pepper aroma with light vanilla. Some light bourbon and oak notes as well. Light cinnamon after it sits for a bit. Works surprisingly well for all the adjuncts, though I think the pepper will clash in the long run. Pours a dark brown with some burnt amber hues and a medium sized, moderately thick, tan head with decent retention as it recedes to the edges. Light lacing and medium small legs. Flavor is moderately sweet with some nice chocolate and caramel notes. Some toffee and toasted bread also present. Medium light pepper notes and light spice with light cinnamon. Finish has a lot more chocolate with some light bourbon and oak. Hints for alcohol and moderate bitterness. Mouthfeel is medium full bodied with medium carbonation. Low astringency and low alcohol warmth. Overall, a surprisingly nice beer and I think the adjuncts work better with the doppelbock base than they do with stouts. Some nice malt notes as well and a clean fermentation profile.

Waxed bottle from The Davis Beer Shoppe. Pours slightly ruddy dark brown with a foamy tan had. Aroma is cinnamon chocolate with a distinct chili tone. Full bodied or nearly. Flavor is "Mexican chocolate" with a noticeable chili tinge. It’s rather malty, but it’s not really sweet, just enough sweet for the chocolate. Think of one of those wafers from Mexico used to make chocolate, then add some chili for fun. It’s flavorful enough that the wood is hard to detect, let alone the type of barrel! Really good stuff.