Three Floyds Barrel-Aged Dark Lord De Muerte

Aroma: “Molasses, sherry oxidized character with moderate raisin, Tootsie Roll, dark brown sugar, dark cherry, plum, and blueberry notes. Light ginger spiciness, Moderate alcohol lingering as it warms.” Flavor: “Like eating an alcoholic gingerbread house. Heavy sweetness, molasses, gingerbread spiciness that extends into the aftertaste. Cloying sweetness covers everything but the gingerbread. Finishes with light bread, chocolate, and coffee.” Overall: “Too sweet, too much molasses and sugar, cloying. Other characteristics are present such as spiciness, coffee, and vanilla, but they are diminished by the sweetness. One ounce is almost too much.”

“Big bittersweet chocolate aroma with light coffee, black cherries, tobacco, leather, plums. Moderate caramel and treacle enhance the sweet chocolate in the flavor, then black cherries and overripe black plums chime in.”

**Aroma:** “Thick mocha shake—creamy coffee-chocolate combo with a nice spicy alcohol nose. Moderate roast and plum, touch of cherry. Perhaps a touch of cinnamon.” **Flavor:** “Moderate dark chocolate with a lighter body than expected. High coffee notes with an earthy, peppery note. Light vanilla note toward the end of the sip. High carbonation doesn’t create a bite but perhaps masks a slight alcohol note. Slightly smoky and touch of cinnamon, notes of nutmeg, smooth warming alcohol with a bit of spice. Good oak woodiness without going too tannic. Finishes medium-dry with a touch of heat and carb bite.” **Overall:** “This imperial stout has a big earthy/woodsy barrel character. It’s lighter than expected with a coffee/chocolate-forward note. Alcohol warming but not hot. Nice mocha flavor, big and smooth. A well made coffee beer. Everything comes together nicely.”