I love a good black IPA every now and then and with one named after the Portuguese for 'abyss', what can go wrong? Voragem is apparently a double dry-hopped BIPA indeed, and considering how rare a truly good BIPA is, I was looking forward to tasting this one. Very thick and foamy, clearly hops-enhanced, pale yellow-beige, uneven-bubbled yet pillowy, plaster-lacing head crowning a very dark chocolate brown beer with chesnut brown edges - looking as good as black. Clearly hop-forward aroma of dried grapefruit peel, pine resin, toasted onion, charcoal, burnt bread crust, tonic water, wet leather, black pepper, black olives, caramel without the sweetness, autumn leaves, black tea, dry clay. Clean, dryish onset, burnt blackcurrants with a slight hint at dried fig, black olive and some vague dried porcini, medium carb, smooth and full, oily body; hop bitterness begins to 'sting' at an early stage, accompanying a hard-caramelly, toasted-walnutty and bitter dry bread-crusty maltiness with a clear coffeeish-roasted finish - but then this roastedness is overcome by a much stronger, very leafy, wormwoody, piney, grapefruit peel-like hop bitterness, which adds a resinous and peppery effect lasting for a long time. Some minerally notes linger in the end, along with a blood-like iron touch. I had many European attempts at Cascadian dark ale or BIPA because I tend to pick them out, and mostly they taste just like well-hopped stouts or porters; this one, however, does is absolutely right and begins and ends as an IPA, with this roasted stout effect playing only in the middle. Voragem tastes like an old-fashioned West Coast IPA painted black - I have more old school IPA assocations here than stout associations, and that for me typifies a successful black IPA. I was not expecting it from this Portuguese craft brewery (though of course I know that they are accomplished enough), but this may well be the most 'typical', most classically styled, most 'American' black IPA I ever had that was brewed on the old continent. Countless European craft brewers should use this one as a template for their BIPAs and believe, this is a genre which has fascinated me for years so I think I am sufficiently qualified to judge here. Parabéns, Mean Sardine!