Aroma: “The oak and roast from the malt play well with the coffee character. The coffee varietal gives off notes of cherry, plum, and raisin. Notes of jalapeño, vanilla, caramel, and bourbon, with maybe a touch of tobacco.”

Flavor: “Rich chocolate and coffee throughout, with the aforementioned dark-fruit esters. The well-blended oak character brings vanillin and just enough tannin to provide a little extra balance. Burnt toast, mild roast, and chocolate malt make for great malt backing. A rich flavor bomb.”

Overall: “This is a tasty example of imperial stout, with balanced oak, charred wood, alcohol heat, and a burnt bread malt character. If you’re in the mood for a massive coffee, barrel-aged stout, this is a great choice. It’ll keep you honest with the alcohol, but won’t disappoint on the flavor side of things. The beer finishes dry for as big as it is, encouraging sip after sip.”