Choc Bourbon Barrel-Aged Mole Negro Imperial Stout

Take two of this Herculean brew (conceived in collaboration with local eatery, La Popular Taqueria) spent over five months aging in choc-bourbon barrels, and the results are delectably complex.

Just like the previous batch, ingredients from La Pop’s Mole Negro (a dark and luxurious Oaxacan sauce) are on full display – think cocoa, traditional spices, and four (yep four) chilli variants, to name a few.

As for the casks, all nineteen had their interiors flamed, then doused with a solution of cocoa and water prior to filling; a process designed to impart greater flavour than oak and spirit alone.

It pours jet black with cola highlights. Expect aromas of molasses, dark choc-hazelnut, bourbon soaked raisin, and spice. On the palate, we find more of the above - much more - along with hints of espresso, plantain, and smoked chilli, too.

Malt: Munich, Maris Otter, Wheat, Golden Naked Oats, Biscuit, Supernova, Caraaroma, Caramunich II, Chocolate, Chocolate Wheat, Crystal, Carafa III

Hops: Mosaic

Extras: Cocoa, Raisins, Banana Powder, Golden Syrup, Cassia, Black Pepper, Clove Powder, Cumin Powder, Dried Oregano, Dried Thyme, Dried Marjoram, Dried Bay Leaf, Guajillo Chilli, Mulato Chilli, Pasilla Chilli, Morita Chilli Show Less