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Imperial stout aged in local red port barrels for 12 months. Dates, prunes, black doris plums, molasses, burnt sugar, sticky toffee pudding, rounded, full, smooth.
Beautiful port notes on the nose. Tannins, umami soy sauce, smooth dark chocolate(so not the earthy higher than 50% type haha) spice and fruit there too. Completely balances any woodyness that may be present from the barrel. Smooth, rich and yet no burn or overpowering inherent sweetness you get with stronger beers.
S
Stuart MacDiarmid
If imperial stouts are your thing ...
Blacker than a bonobo's armpit & simply reeking with a brazen aroma of molasses, chocolate & old wine dregs. A beautiful tight, persistent tawny head. Assertively delivers a preachment of vinous, woody-leather, molasses, soy sauce, Bournville cocoa.
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