This beer is a collaboration between jim jam foods who make marmalade, and Mayday Hills – who are actually Bridge Rd Brewers but their farmhouse project. Great idea. Here, 100% Brettanomyces were fermented in the oak Foeder before being emptied onto fresh marmalade. Yum.
Poured into a shaker glass we see a cloudy burnt orange colour with tightly packed off -white 15mm head that doesn’t budge. Beautiful retention. Small carbonation seen rising and contributing to the overall aesthetics. Aroma is marmalade, fresh citrus hop, Brettanomyces yeast that reminds us of a Belgian, banana, pear, slight caramels and booze. Flavour is big and bold. Decent bitterness mixes with farmhouse/Belgian yeast that leaves a funk on the palate. Citrus hop and the fresh marmalade interweaves leaving a sweet malt hit, like candy sugars. Carbonation is low on the palate allowing for a decent gulp. Body is moderate. Good length of bitterness and slight booze. We note here 7.5% Alc vol and we certainly feel it but it’s not a major player here which is great. We note small irregular patches of lacing down the glass. As this beer warms a smoothness dominates, just leaving really Belgian like flavours, funk, citrus and a bit of booze. The marmalade jam slightly hides behind this which is a bit of a shame but overall it does its job. It’s definitely not a grapefruit sculpin-like jam hit though. Interesting brew and we like the creativity.
There is a bunch of rambling jibberish on the side of the can about X this and XX that. Basically from what we can gather it’s an obvious collaboration between the above, and this is a pale ale..with some extra.
Poured into a shaker glass we see a cloudy straw/dark yellow brew that’s teeming with carbonation. There is a nice big 15mm cloudy white head that retains beautifully and basically doesn’t budge. It almost looks over carbonated but we can’t see a date anywhere. Aromas of cereal malts, bready dough/yeast, light caramels, citrus like lemon and some pine. Faint tropical notes here also. The flavour is tasty. It’s smooth on the palate, with decent bitterness for a pale ale. Nic drying effect. Carbonation sizzles away on the tongue. We get more flavours of citrus, grape/wine like hops now coming through, with more doughy yeast, and some pine. Good length on the palate. Body is medium and very do-able. We note Alc vol of 5.6% and it certainly is much stronger than say a Balter XPA. We note plenty of lacing down the glass. We get right at the end a bit of spice on the tonsils. Overall this is a tasty drop. We get a mixture of classic pine/citrus and American style mild tropical hops mixed with almost sauvin hops. We take umbrage though with this XPA category. Where does it end? Is it simply a stronger brewed pale ale or a lighter IPA. Anyhoo, tasty and refreshing.
This NEIPA features protein rich triticale and oats, fruity yeast and a cult lineup of postmodern hop varieties added judiciously for palate-coating breakfast juice vibes.
As the label says, it pours a hazy straw colour with plenty of small carbonation sizzling away. There is a thin head that fades quick leaving just hazy beer with a rim of white. Certainly smells fruity like tropical juice for breaky. Orange Citrus and sweet malts, some pine on the nose. First sip sings a different tune. More bitterness on the palate, more grapefruit and some lemon/lime, pine, alongside light cereal like malts/caramel. The bitterness has a nice lingering presence. Carbonation initially sizzles then dies off nicely. Body is medium and the denseness must be from oats and triticale. It’s thicker than you would imagine, almost velvety but not quite. The Alc vol here is 6% and very little is detected as the bitterness and the slight sizzle on the tonsils dominates. Midway through the glass, there is almost a film that develops on the gums that you find your tongue removing. Patchy lacing down the sides of the glass by now. As we round out the bottom of the glass, basically the same flavours dominate at the start. Grapefruit, pine, cereal malts, with milder spice notes and orange. Overall it’s pleasant and a nice drop. Nothing amazing but drinkable that’s for sure.
“This edition of Buxton’s Extra Porter features Guatemalan coffee beans roasted at Has Bean Roastery in addition to the usual charge of cacao nibs and vanilla.”
Served in an English pint. Just about impenetrable black in appearance with a thumb of brown foam perched on top. Head retention is good, leaving a smattering of lace as it subsides.
It’s simply awesome how two things are just meant for each other – peas and a pod, man and woman, bacon and eggs, coffee and dark beer! This hedonistic fusion is nothing new bit it ever fails in providing pure satisfaction. We get raw coffee bean, vanilla, cacao, chocolate, coconut, brown sugar and hint of nutty malt and it’s enough to take us to pleasure town! Simple but magnificent aroma.
Wow. The coffee is no longer playing around once it hits the taste buds. It’s raw, bitter and bold as hints of short black, burnt chocolate, roasted malt and a dry woody tone comes forth. The intensity is upheld really well, just allowing a hint of vanilla and roasted coconut to counteract the bitterness. Nice and roasty finish – dry, bitter and assertive with a lingering espresso note in the tail.
She’s creamy in texture but also quite bitter and a little prickly. Just a touch of warmth from the 7.4% ABV. Medium body and co2.
That’s a damn fine drop. We highly recommend to anyone who loves dark beer and coffee. It’s rich, bitter and roasty but well balanced by the subtle vanilla and coconut. Brawny, boozy and not for the faint hearted that’s for sure. Delicious!
“A dark, decadent and complex Belgian Ale displaying caramel, burnt toffee, plums and spice. A beer to savour.”
Served in a Trappist tulip. This seasonal release offers a light burgundy hue which is capped by a wispy overlay. The head quickly forms a ring but still manages to deposit a wavy lace down the sides of the glass.
Certainly isn’t trying to hide the booze here. Even with the glass resting on the table we can still pick up astringent notes of alcohol and hints of ethanol. Once it’s up close it’s a lot better (thank god!) those estery accents such as pear, rosewater, bubblegum, apple pie, clove and banana runts waft out. Very rich and sweet malt at the base, filling out with toffee, caramel and plum jam. It’s a basic Belgian make-up but quite nice all the same.
Flavour-wise we’d put it somewhere between a dubbel and a tripel. There’s some sweet dark fruit character here but also a somewhat dry and slightly sharp spicy/phenolic yeast note to it. The strong presence of booze carries in to the flavour profile while the finish is sweet, a little spicy and a little toasty.
The texture is dry, warming and well rounded. The 9.1% ABV is bold and quite strident. 30 IBU, medium bodied and mildly carbonated.
Can’t say we’re totally thrilled by it. While there are some good Belgian aspects we still feel that it’s a bit muddled and a bit underwhelming. Middle of the road representation of the style to be quite honest.
“Loads of new world hops are combined with roasted malts to create a blend of pine, citrus, dark chocolate and coffee; finishing with a clean, refreshing bitterness that has you coming back for more.”
Served in an IPA glass. We cast our eyes over a dark cola-like colour and a healthy two finger head that holds together really well. Reduction is minimal and the tight, webbed lacing looks awesome as it ebbs.
Pow! The olfactory’s are bombarded with anabsolutely magnificent set of roasted and hoppy aromas. The malts offer a rich, dark and heavily roasted profile packed full of espresso coffee, dark chocolate, cocoa, cheap leather and tobacco while the hops offer a herbal tea leaf character, pine, citrus, aniseed and hints of passion fruit. Maybe a subtle suggestion of mixed dark berries in here too. Brilliant.
The flavour backs up the aroma with this incredible blend of coffee, chocolate and roasted malts that work in to a leafy, herbaceous and citrusy hop profile. Some short and sharp jabs of booze (7%) are absorbed by the piney hops as hints of treacle and burnt toast roll in to a dry, bitter and roasty finish.
The texture is frothy, dry and slightly sharp at times. Medium in weight and bolstered by an assertive 70 IBU.
Without a doubt this is the best beer we’ve tried from Cupitt so far. Right from outset it was forthcoming and aggressive but measured and well balanced. A fine drop that’s for sure.
“Brooklyn Monster Ale is a classic barley wine, a style of ale originally brewed by the butlers to the English and American aristocracy. It is brewed from three mashes of heirloom British malt and spiced with aromatic American Willamette, Cascade and Fuggle hops. After four months of aging, it has a magnificent burnished copper color, an aroma redolent of sherry, citrusy hops and fruit, a soft, warming, complex palate, a spiritous finish, and a strength of 10.3%. It is vivacious when young, but will age gracefully for many years, becoming more complex over time.”
Served in a snifter. She pours a somewhat rusted bronze/chestnut hue with a wispy cap forming on top. It reduced back to the edges with little signs of lace as we indulge.
The nose is oh-so-rich. Driven mainly by the super sweet dark fruits like raisin, dates, fig and apricot. Toffee, caramel and butterscotch also hold a big presence. Lots of residual sugars, nutty malts, booze (rum, Sherry and port), stewed oranges and an undertone of vanilla. It’s interesting as we keep getting flashes of imperial IPA characters so the hops, although dank, are still well alive after five years.
Very complex in flavour. It’s rich and boozy with this big impression of burnt orange and brandy. The 10.1% ABV definitely isn’t shying away. A somewhat sharp and plummy note develops with a subtle tip of the hat to dried dark fruits and treacle. Sharp, bitey and dry as it rounds out the finish with incredible length.
The texture is dense and chewy but also rather dry and warming. Full bodied and the co2 is kept to a minimum.
We pulled this out of the cellar after holding on to it for about a year and a half. Of course it already had about 4 years on it and it’s still drinking with a bit of immaturity. It will be very interesting to see whether it has improved with another couple of years on it.
“DRAWING INFLUENCE FROM OUR BREWER’S SAN DIEGO HERITAGE, COAST ALE IS OUR TAKE ON THE CALIFORNIA COMMON ALE AND REMINISCENT OF EPIC SOUTH COAST ADVENTURES, SURFING & EXPLORING WITH GOOD FRIENDS. IT’S FRESH, CRISP & CLEAN WITH A RICH MALT BODY, ZINGY HOP BITTERNESS AND SMOOTH ROUNDED FINISH. BEST ENJOYED UP & DOWN THE COAST.”
Served in a shaker. Relatively clear golden appearance. The pour yields a short white cap which peels back to a thin film with some sparse lace clinging to the glass.
We’re getting a nice fusion of grainy and semi sweet malts with a with a hint of zesty orange citrus. Something sweet and candied in there….maybe marmalade? Picking up a soft spice, apple, paw paw or rockmelon, corn flakes and hay. A little floral bouquet in there too. A nice assortment of aromas here.
The flavour profile is subtle but certainly not short on character. Somewhat typical lager notes on entry – dry, grainy, a touch of earthy hops with some adjunct fruits and spice. The grainy and straw-like malts carry it through in to a mild finish which offers hints of green apple and citrus on the rear.
The texture is super light, clean and crisp. Mild-moderate body with good lift from the co2. Veeerrrryyy pound-able.
We’ve been pretty impressed by this breweries range so far. And although the wow factor is limited with this style they’ve still managed to make it interesting, tasty and ultra sessional. Another decent offering from the Capital boys.
“A rich and indulgent Stout with dominant dark chocolate and coffee flavours. 12 months of maturation in Shiraz barrels adds layers of complexity that will continue to develop in the bottle. Dangerously drinkable.”
Served in a snifter. As predicted this R.I.S pours as black as the night sky with a dense and foamy two finger mound. It holds its shape extremely well and weaves a very healthy lace as it ebbs.
The aroma is bursting at the seems with dark and heavily roasted malts, ash, singed wood, Vegemite, molasses and leather with hints of vanilla and coffee. There’s quite a firm creamy sweetness pushing through too….not so much in lactose or milk sugars but it’s more like marzipan in its delivery. Little hints of cocoa here and there. Very nice aroma indeed.
Flavour wise it’s not as forthcoming as it is on the nose. It’s slightly unrefined and a little bitter upfront but it does mellow out in to a much more creamy and roasty mid palate. Those subtle coffee notes begin to come through late as does the ash and light woody tones. A bit of that bitterness creeps in again as it finishes dry and toasty with coffee and bitter chocolate on the back end.
It’s sharp, dry and slightly unbalanced in the mouth. Quite boozy as well (8% ABV). Mild co2 with medium-full body.
Is it a decent R.I.S? Yes. Is it memorable? Not so much. The 12 months in barrels hasn’t done a great deal to it which is a bit of a shame. There are some really good elements but it just seems to fall short of the line. It’s good without being great.
“Fermentologist Cam returned from a Belgian sojourn with a ‘beer full of mind and a mind beer of thought’….? Behold his exotic creation! Delicate caramel characteristics dance with dark fruit in a lusciously styled brew. Rum-soaked raisins give subtle complexity to deliver an exquisitely enticing elixer.”
Served in a Trappist tulip. She pours that attractive deep mahogany hue with two fingers of well retained head perched on top. It only peels off a smidge which allows a thick and soapy lace to be strewn down the walls of the glass.
The aroma is super sweet but not cloying. The hallmark quad scents of raisin, dates, banana, clove and toffee are all present but there’s a touch of something spiced and caramelised. It has to be the rum component which works in beautifully. It’s certainly showing its ABV (11.2%) but with everything that’s already going on it just simply falls into line. Superb aroma.
Holy moly! A torrent of sweet, sticky and spicy flavours are let loose on the palate. Lots of dark spiced rum, toasty sugars, boozy Christmas cake, banana bread and plum jam make up the body of it. Quite a hefty booze burn is felt throughout, although not as prominent in the finish where we get a dry sweetness and hints of spice on a length.
The texture is sticky and dense but it’s very well balanced by a mild dryness and the brawny 11.2% ABV. Full bodied, mild-moderate co2 and just….full on.
Bloody impressive quad. As most would know, this is a very difficult style to brew but Dainton have hit the nail on the head. The injection of rum is genius, it works in so well with the sticky, sweet and spicy characters of the quad. Could have either masked or scaled back on the booze a touch but that aside…ooph. Top shelf drop.
“The New England style of pale ale is brewed with low bitterness but still uses a huge amount of hops. Varieties used are added late in the brewing process to promote a tropical, juicy sweetness with out bitterness. The beers are generally hazy from proteins & yeast accentuating the full & creamy mouth feel.”
Served in a shaker. We kept most of the settled yeast in the bottle so this NE pale ale pours a reasonably clear amber colour with a big and fizzy three finger head. It settles to a fine overlay that laced well.
We’re getting a lovely blend of tropical and citrus fruits on the nose – kind of has this fruit salad quality to it. Lots of passion fruit, pineapple and orange with subtle piney notes cutting through. Just a light pale malt at the base that adds a bit of balance.
It hits the taste buds like a good IPA would….fruit-forward, punchy and citric bitter which mellows a little and reveals the subtle grainy malt. This grapefruit acidity carries through the mid and rolls in to a piney and somewhat citrusy finish that unveils a hint of that warming 6.1% ABV in the tail.
Well rounded and pleasant in the mouth. The bitterness is well behaved and the co2 is nice and lively. Mild-medium body.
It wasn’t until we popped the cap that we realised it was a New England pale ale, as opposed to its hugely popular bigger brother (NEIPA). Thing is it drinks with just as much vigour anyway! Very tidy. Another solid offering from Bacchus.
“Part of Omnipollo/Buxton Original Ice Cream Series that took off in 2014. This is a pecan caramel Porter brewed with caramel sauce, vanilla and lactose. Delicious.”
Served in a snifter. Pitch black appearance. The pour stirs up a short brown head that gradually dispersed. It settles to a ring which still manages to deposit a healthy lace as we imbibe.
Really getting those marshmallow and chocolate notes punching through. Picking up a strong scent of peanuts with undertones of coconut and subtle cherry as well. Plenty of vanilla and caramel sweetness, assorted nuts and molasses to tie it all together. Hitting that rocky road note nicely.
Flavour wise….we’re not so sure. All of those true marshmallow, cherry and chocolate aromas seem to take on a more artificial and slightly cloying flavour profile. The booze (10%) is injected with ferocity which unfortunately further supports the artificial character. We also get a slightly salty note too….which is a little weird. Nice finish though, good amount of roast, bitterness and sweetness.
Quite a dense and rich feel in the mouth, low co2, medium-full body and well warming. Certainly isn’t as accommodating as the Noa or pecan pie.
Yeah we’re not completely sold. The rocky road qualities come through well on the nose but not so much in flavour. It’s a bit boozy as well but it’s an imperial so that can be excused. Considering the quality of the rest of the ice cream range this one doesn’t really compare. Probably more on the same level as the ice cream pale ale. Good but not great.
“A full bodied Porter brewed using lactose rich Whey from Cupitt’s Fromagerie. The palate is smooth and creamy, with nice roasted flavours and a sweet, milk chocolate finish.”
Served in a beer tulip. Pours quite a dark cola hue with a fizzy two finger head that collapsed to a ring almost immediately. Lacing is scarce and spotty as we imbibe.
Very sweet and creamy initially, definitely getting the lactose, vanilla and whey characters leading out. There is a good balance being struck here though, picking up a firm roast, dark chocolate and coffee with a kind of syrupy caramel and or toffee undertone. Really liking this subtle but aromatic fusion of sweet milk sugars and dark roasted malts. Lovely aroma.
There’s a nice transition on to the palate. All of those sweet and creamy milk sugars, vanilla and whey characters are offset by the dark, lightly roasted malts which offer a delicious blend of coffee, chocolate, caramel and cocoa….almost has this chocolate milkshake quality to it. The booze is low (4.2%) which further supports that impression.
The texture is light and slightly fizzy with medium-high carbonation. Mild-moderate body, slightly short in length.
This brewery has only been in operation for a short time, more widely known as a winery, a fromagerie and a great place for food even before the word brewery is mentioned. They must be super busy because if they can also pump out a delicious range of beers then they literally have all bases covered! Kudos Cupitts.
“Buckle up, buckaroo – you’re about to go on a wild, hoppy ride. The Fogcutter is our first true double IPA, and it’s quite the work of art. Yeah, it’s bitter, but it’s supposed to be. And the variety of malt flavors and aroma help balance it all out, as any good DIPA deserves. The bright, citrusy nose is born from the extra dry-hop from Cascade, Centennial, Crystal, Chinook, and Citra hops.”
Served in an IPA glass. It hits the glass with a hazy amber orange hue. It forms a thumb of white foam over the top which peels back to a thin sheet but still works a magnificent lace pattern down the sides of the glass.
The nose is super sweet, super fruity and floral with a strong showing of candied orange, sherbet, Cointreau, pine resins, passion fruit and tangerine. Some tropical notes in here too – lychee, pineapple and guava. Quite a firm herbal aspect in here too: tea leaf, grassy hop and maybe a hint of lemongrass. Nice range.
The flavour hits that American IPA note with pin point precision. Big grapefruit kick upfront followed up by a fusion of orange blossom, candy and pulp. Pine resins, white pepper, subtle caramel malt and a hefty hop bitterness is in support. Nice carry though the mid rolling in to an ultra dry finish with grassy notes, a pinch of spice and some warming alcohol in the tail.
Slick but ultimately dry and astringent in the mouth. The 80 IBU is well represented. Medium co2 with a discernible 8.7% ABV.
Gotta love a traditional American west coast IPA don’t you! This beer isn’t bringing anything new to the table, it just has the basics dialled in – big fruity aromas, bitterness, citrus, tonnes of hops and a bit of booze to seal the deal.
“This Limited Release beer was brewed in honour of the Two Birds 6th Anniversary, traditionally marked with the gift of wood. For the occasion, a Belgian Blonde Ale was aged in French Oak barrels, previously used to age wine. Knock on Wood is peachy, spicy and complex with vanilla oak notes and a touch of funk. Perfect for celebrating special moments and days worth a cheers.”
Served in a Trappist tulip. Crystal clear and amber in appearance. The pour arouses a puffy two finger head that steadily recedes and settles to a dense film. Seeing some soapy lace work as it ebbs.
The aroma opens with a strong floral note, candi sugar, heady spices, musty oak, vanilla and a light citric funk. It offers quite the vinous character too – like a blend of young chardonnay and champagne…surely due to the time spent on French oak barrels. Plenty of fruity esters, yeasty phenol and saison-like funk here. Not bad.
Interesting flavour profile. It follows the nose in terms of citric sourness, esters and oak but there’s a certain earthy and or woody accent that wasn’t as easily detectable in aroma. Good impressions of stonefruit sweetness – white peach, nectarine. Subtle and semi sweet malt structure with a light, funky finish which provides hints of spice and woody oak tannins on the rear.
The texture is quite light on, approachable and balanced with a very vibrant co2. 7.1% ABV is well concealed and the sour qualities are nice and mild.
Not too shabby for a couple of birds (pun intended) from west Melbourne! Certainly isn’t short on character. Some extra complexity thrown in from the barrel aging process as well. Solid offering.
Minutemen is a hazy NEIPA bursting with fresh squeezed hop goodness. You will get a thick hit of pineapple and orange juice thanks to a massive dry hopping of Citra and El Dorado hops. The finish is a smooth and creamy fruit punch.
Poured into a token Father’s Day goblet, we see a hazy dirty dishwater with an off white tightly packed creamy head with retains well leaving soapy residue on the glass. Can see plenty of CO2 bubbling away here. Initial aromas of juicy fruits like pineapple, orange, resiny pine, spice, and caramels. We could sniff this all day. First sip is interesting. It’s light bodied on the palate. Almost airy. The flavour profile is less than the nose, leaving a spice or tingle on the tongue and back palate. Nice and smooth though. Bitterness is restrained. Carbonation is low allowing for a decent mouthfeel. We get fruity flavours of citrus no doubt alongside caramel malts, resin, pine, doughy yeast but the overall package just glides down the gullet leaving you wanting another. We note an IBU of 50 and its impressive because it’s wrapped up nicely with the mid range malts and Alc vol of 6.5% which is almost imperceptible. Huge wall of lacing here on the glass. We note clumps of sediment on the bottom of the glass like glue. We are massive fans of IPAs and this is certainly a nice drop. Classic NEIPA style..fruity nose and restrained bitterness.
“Aged and sequestered in select oak casks. The result – a contemplatively brewed quad created in homage to all those who doubted the original. This unrepentant rendition is definitively Not The Stoic. (Released April 2014).”
Served in a snifter. It hits the glass with a deep and murky brown hue which forms a finger of tanned foam on top. The head falls away and settles to a thin veil. Despite the diminishing head it still paints a nice wavy lace as we imbibe.
The nose offers a lot of residual sweetness – a lot like a barleywine only more complex due to the Belgian aspect. It’s teeming with brown sugar, alcohol, banana bread, clove, raisin, cherry, red grapes and black pepper. Also getting a lot of caramel and toffee, butterscotch and molasses. Brilliant.
Oh wow that syrupy sweetness really comes on strong. Plenty of assistance from the booze here but nevertheless those sugary and super sweet dark fruits like raisin, fig, plum and cherry fuse with the banana and spicy rye notes beautifully. Seeing a bit of dryness around the mid palate as it surges in to a sweet finish which offers apple, plum and subtle caramel on a length.
Sticky, chewy and gelatinous in the mouth. Medium-full body, mild-moderate co2. 12% ABV.
Quadrupel or barleywine? That is the question. We could literally cut down the centre of the two styles here although the slightly stronger Belgian yeast component maybe just inches forward in the end. All of that aside it’s still a really good drop that deserves respect.
“Tahoe Deep is an 8.5% ABV Imperial IPA brewed with Centennial, Cascade, and CTZ hops. It’s golden/orange appearance produces fragrant floral, and juicy tropical fruit aromas that lead up to a resinous pine finish. A true West Coast-Style IIPA.”
Served in an IPA glass. She pours a reasonably clear golden orange with a thumb of creamy white foam taking shape on top. Head retention is good and the lacing is even better.
Oodles of west coast hop character on the nose – kind of reminds us of the IPA’s of old with its pithy and slightly acidic grapefruit, orange peel and tangerine. It also has a clean and fresh note to it…plenty of pine needle, light florals, fennel and grassy/herbal hops. The malt is delicate, dry, maybe a little earthy with a woody accent to it. Very well layered.
It hits the taste buds with a fair bit of vigour. A short and flavoursome burst of citrus fruits, pine and semi sweet malt is quickly eclipsed by a spiky line of booze (8.5%) and aggressive bitterness midway. Despite that it does bring a certain citric/grapefruit element to the table as it leads in to the sharp, piney and warming finish.
Quite full on and prickly in the mouth, definitely doesn’t try and hide the booze. Fairly moderate body and co2 with a feisty 66 IBU.
One of those in-your-face west coast IPA’s. Let’s be fair, it is a double IPA so it’s naturally going to be a bit of a palate wrecker but it could mellow out a little on the booze and bitterness….nevertheless it’s a good drop with truck loads of fresh hop flavour and aroma.
“When I was 12 I dreamed of becoming a pastry chef. Call this a creative outlet. Thick, rich and excessively decadent, this beer aims to bring back childhood memories. Brewed with aromas.”
Served in a snifter. We’re met with an impenetrable black pour with a thumb of brown foam topping it off. Slow reduction, settling to a film that provides a healthy lace as it subsides.
The nose, although similar to the original Texas pecan Ice cream, is unique in its own right. It’s definitely a lot more centralised on the roast and the true character of the pecan nut. It’s big on cocoa, chocolate and vanilla. It’s so nutty that it also brings out hints of Brazil nut, hazelnut and roasted almonds. It’s caramelised and sugary, packed with chocolate, vanilla and marshmallows. Hot damn!
This is truly and incredible taste sensation. On one hand we have the earthy, roasty and nutty pecan pie and on the other is this delicious hint of artificial sugars like marshmallow, cotton candy and vanilla slice. Erm….how the hell do they do that!? The booze (11%) and some bittersweet chocolate then leads in to a long and drawn out finish that provides sweetness, bitterness, warmth and roast.
The body is full and the texture is chewy and sticky with low co2.
Another sensational drop from Omnipollo. It reveals a bit more unrefined sharpness as opposed to the pecan ice cream. That is literally the only criticism we have. That aside, it is a remarkable drop. World class stuff.