“Craving macaroons? This Imperial Stout has been aged in bourbon barrels with added coconut and natural vanilla flavors fit to satisfy any craving.”

Glassware: Snifter.

Appearance: Impenetrable black with a finger of dark brown foam atop. Good retention and good lacing as we go.

Aroma: Pow! One of the first things we smell is acetone. Once we step back a bit and let this baby settle it begins to take shape a bit. We see that acetone quality is just the bourbon barrels, which mind you come through with serious vigour. Coconut and vanilla in spades, charred malts, espresso coffee, molasses, licorice and a touch of soy sauce. That hint of bloody acetone still lingers though. Ooph…strident.

Flavour: Very dense and layered. Upfront it’s all classic BBA Imperial Stout – bourbon, woody oak, charred malts, espresso, leather and molasses. The vanilla and coconut are a bit slow off the mark but kick in to gear early in the mid. Salty dark chocolate and soy sauce then lead in to a warm and boozy finish with plenty of bourbon, charred malt and a touch of vanilla.

Mouthfeel: Muscly with a thick viscosity. Full bodied, low-ish Co2. 12.2% ABV comes through as expected.

Overall: We’d admit it’s not the mind blowing BA stout we’re used to seeing from The Bruery. There’s some rough edges to it…one being the acetone on the nose. Still, an enjoyable stout with lots of complexity.