Tasting: August 27, 2011
Style: Imperial Stout
We’ve battened down the hatches as much as they can be battened. The rain of the outer bands of Hurricane Irene have just reached us and for the next twenty-four hours, it will do what it will do. All we can do is sit in the house and wait. By tomorrow, we’ll be left to clean up whatever it deals us.
In my book, a dreary soaking day calls for an imperial stout. Nothing warms the bones like a double digit ABV % and nothing compares to the rich comfort of a full-flavored stout. This one is interesting in that the key ingredient is Anise. If you are not familiar, Anise is an annual plant produces seed pods and these pods are the common ingredient found in in Italy’s Sambuca, Greece’s Ouzo and France’s Anisette. If you’ve had any of these liquors, you’d know that they all have a strong licorice flavor. So, I’m expecting this one to follow suit.
A few other items from the label – It also says that it uses a Belgian yeast strain and is aged with oak chips. Apparently this stout is only offered every other year on the “odd” years. I poured it into my oversized cognac glass and a coffee colored head rises then falls quickly over a dark brown body. I pick up aroma of dark chocolate and roasted grains — but can’t pick up any anise. But the anise taste is unmistakeable in my first couple of sips. Not as overpowering as I thought it could be — but nicely balanced. This stout has a wonderful taste sequence – dark chocolate, coffee, licorice and warming alcohol. I thought the mouthfeel might be a little “richer”, but it falls a little short there. I’ll still give it 85 points.
Read my review of Stone’s Imperial Stout Here