Robust English-styled Imperial Stout fermented by Belgian chocolate nibs retains dark-fruited cocoa-malted pungency. Creamy chocolate-smoked vanilla sweetness and fig-dried cherry-pureed black grape midst deepened by counteractive deep-grained hop-charred coffee-roasted bittering. Increasingly ascending anise adhesion gains prominence above dry burgundy whir. But sharp alcohol harshness and minor oxidation seeps into the mix, depleting tertiary chocolate bombe, chocolate éclair, espresso, and cola nut splendor.