Decadent whiskey barreled gingerbread stout deploys cinnamon-toasted ginger, nutmeg, allspice and anise seasoning for mocha-bound Christmastime celebrator. Vanilla-creamed dark chocolate syrup drapes confectionery gingerbread cookie stead as slight ancho peppering brings mild heat.

Fulsome rum and whiskey barreled stout with coffee and cacao nibs retains rich chocolate bourbon sweetness to contrast dry burgundy and port wining. Rummy molasses continuance gains toasted coconut, glazed pecan, hazelnut paste, gingerbread, toffee and anise illusions as well as dried fruited raisin, stewed prune and dark cherry daubs plus dainty floral wisps. Complex slow sipping nightcap.

Robust whiskey-aged stout drapes syrupy black chocolate richness over toasted coconut and cacao nibs adjuncts. Mellow whiskey soothe picks up creamy sugared coffee, spiced rye, vanilla bourbon, glazed hazelnut and coconut rum illusions.

On tap at Flying Saucer – Garland, rich coffee-roasted cocoa nibs adjunct picks up sweet hazelnut, brown chocolate, maple molasses and burnt caramel resonance. Cream-sugared coffee continuance drifts into latent honey-glazed vanilla stead. Enticing mocha dessert treat.

Masterful oak-aged stout (with well-disguised 12% ABV) drapes awesome fresh-roasted Black Satin coffee bean intensity above bitterly roasted cocoa nibs and sweet vanilla-fudged dark chocolate. Subtle whiskey-barreled oak char seeps into milky espresso-cappuccino respite, wispy bourbon-rum stead and mild coconut whims. Chewy anise presence slides off the tongue. A creamy coffee-flavored chocolate milkshake alternative worthy of highest praise.