Style: Barrel-Aged Flavored Stout

ABV: 11.5

91/100

Aroma:	11
Appearance:	3
Flavor:	18
Mouthfeel:	5

Jackie O’s Pub & Brewery Bourbon Barrel Oil of Aphrodite

What the brewers say

“Brewed with black walnuts and Belgian candied syrup. Pacific Northwest hops accompany English, German, American, and Belgian malts to create a sweet and rich springboard for deep nuttiness. Aged in bourbon barrels for 8–12 months.”

What our panel thought

Aroma: “Chocolate, umami, light fenugreek and maple syrup. Moderate alcohol up front with slight fruity plum note reminiscent of Belgium esters. Roast malt, caramel, and vanilla. Some alcohol. Almost like vanilla coke with a light shot of Kahlua.”

Flavor: “Coffee roast character is soft and sweet and buoyed by a fair amount of caramel and chocolate and some nice nutty elements. Moderate vanilla and light leather. Coffee with a touch of rum and a shot of vanilla cream soda.”

Overall: “Big chocolate/mocha stout with bourbon. Touches of coffee and dark chocolate, but mostly sweet chocolate and bourbon. Fair bit of pleasant ethanol warming throughout. A good, enjoyable, easy-drinking stout.”

What our editors thought

Review printed in: A Light in the Dark (April-May 2016) (View All Issues)

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How We Review

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**Aroma:** “Cinnamon raisin bread! Light chocolate note with a medium alcohol note as it starts to warm. Chocolate-covered oranges. Some roast coffee notes. A light suggestion of spicy chile warmth.” **Flavor:** “Moderate chile flavor and chocolate up front with cinnamon spices. A pleasant and subtle heat starts to grow in the aftertaste but doesn't go too high. Very well balanced spice to chile flavor. Very nice chocolate flavor that falls between hot cocoa and dark chocolate. Moderate ginger and cinnamon spice brings some heat. The sweet malt support is likeable, but wish there were more roast.” **Overall:** “It is like drinking cinnamon raisin bread with the raisins coming mostly at the end of the sip. Christmas cookies with a chile chaser. A nice alcohol warming complements the chocolate and body. This is more spice than chile, but it is good nonetheless. For a stout, this could use more roast. If you told me this was a spiced porter I’d believe you.”

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