8.1/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8.5
750 ml bottle into snifter; no bottle dating, but is a recent release. Pours pitch black color with a 2 finger dense and rocky dark brown head with great retention, that reduces to a nice cap that lasts. Dense soapy lacing clings around the glass, with a good amount of streaming carbonation retaining the head. Incredible appearance. Aromas of big dark roasted coffee, dark chocolate, cocoa, toasted dark bread, light nuttiness, smoke, char, herbal, light pepper, light vanilla/dark fruit, and roast/toasted earthiness. Damn nice aromas with great balance and complexity of roast/bready malt, coffee, and light-moderate earthy hop notes; with great strength. Taste of big dark roasted coffee, dark chocolate, cocoa, toasted dark bread, light nuttiness, smoke, char, herbal, light pepper, light vanilla/dark fruit, and roast/toasted earthiness. Good amount of herbal/spicy hop and roast/char bitterness on the finish; with lingering notes of coffee, dark chocolate, cocoa, toasted dark bread, light nuttiness, smoke, char, and herbal/roasted earthiness on the finish for a while. Damn nice complexity, robustness, and balance of roast/bready malt, coffee, and light-moderate earthy hop flavors; with a great roast/hop bitter/sweet balance and zero astringent flavors after the finish. Light-moderate dryness from hop/roasted bitterness that increases through the glass. Medium carbonation and fairly full bodied; with a very smooth, creamy/silky, and fairly sticky/chalky balanced mouthfeel that is great. Alcohol is very well hidden with only a slight warmth present after the finish. Overall this is an excellent imperial coffee stout. All around great complexity, robustness, and balance of roast/bready malt, coffee, and light-moderate earthy hop flavors; and very smooth and easy to drink for the big ABV. This was very assertive on coffee and black malt character, but had some nice underlying complexities that came out as it warmed. A very enjoyable offering.
Tried
from Bottle
on 25 Apr 2016
at 21:40