Admirably complex bourbon-aged Imperial Stout betters whipped-creamed mochaccino with a whiskey shot. Milky brown and dark chocolate malting picks up cappuccino, espresso and dark-roast coffee influence as well as cocoa powder, burnt caramel, molasses cookie and toasted coconut nuances. Anise-seeded black licorice undertones sidle oaken vanilla wisp and hesitant wood-smoked tarring. In the deep recess, sour black cherry tartness and light port notes contrast bruised cherry sweetness. A chocolate-covered malt ball alternative with a rummy bourbon kick, perhaps.

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