“Rum Barrel-Aged Death By Coconut is aged in barrels for nine months until it has the right amount of rum-soaked oak, molasses, vanilla, coconut, and chocolate goodness derived from the wood.”

Glassware: Snifter.

Appearance: Muddy dark brown pour with a thumb of fizzy tan head which slowly reduced. It forms a collar with little lacing as we imbibe.

Aroma: There’s little wonder why it’s called “death by coconut” it really lifts out of the glass with vigour. We’re getting coconut in almost every aspect as well; fresh and natural water, syrups, oil, shaved and toasted. Even the Le Tan sunscreen. Very very alluring. As is the Carribbean-style Rum barrels that enhances the coconut further and adds a splash of dark sugary sweetness, vanilla, dark fruits and spice. Yummo!

Flavour: As we had anticipated the coconut is reigned in a little and the hearty Porter notes join in. It’s amazing just how intense the coconut still is though. The Rum barrels are again providing the sugary sweetness, all spice and dark fruits while the base Porter brings up the bottom end with robust cocoa, milk chocolate, mocha, caramel/toffee and cola.

Mouthfeel: Creamy, smooth and slick. Some warmth but that’s gotta be expected at 11.5% ABV. Moderately carbed, medium-full body.

Overall: A bloody ripper of a beer from an equally brilliant brewery. A lot of other breweries could have easily ruined the beer with this amount of coconut but these masters have found a way to completely overdo it but still keep it balanced and delicious AF! Incredible.