Category: Cerveza stout
Una stout decadente, añejada durante 21 meses en barricas de bourbon y luego madurada con granos de café costarricense de los talentosos tostadores de Koppi. Una stout exquisita con una profunda complejidad.
The first sip hits with a warm vanilla warmth from the barrel, then the coffee bitterness kicks in on the finish—it's a slow, rich experience that lasts way longer than a typical stout. I let it sit for ten minutes and the flavors kept shifting, which never happens with the cheap stuff I usually gra
The coffee and bourbon notes are woven together so seamlessly that each sip keeps revealing something new. Twenty-one months in those barrels gives it a warmth that lingers nicely, and it's dangerously easy to drink for such a complex stout.
The bourbon barrel aging really comes through on the nose, but it's the coffee finish from those Costa Rican beans that keeps me coming back for another sip. Twenty-one months in the barrel was worth the wait; it's smooth and dangerously easy to drink.
