First taste is semi-sweet dark chocolate, cinnamon, vanilla, oak expression throughout, whiskey coming through on the back end. Aftertaste is black coffee, vanilla, almond cookie, with an alcohol sustain and sweet finish. Big body. Mouthfeel is hot, rich, boozy, creamy, clingy.
This is an outstanding beer, a bounty of rich flavors that have mellowed well in the year since its release. The many tastes of chocolate, spice, coffee, whiskey, and wood all merge together beautifully. Each flavor can be singled out, yet they do not fight for attention, achieving a perfect balance. Each sip was savory, smooth, and slightly sweet, with a touch of boozy punch. A special, marvelous, well-crafted beer. Highly recommended.
From the brewery:
"Rare Release 2017. Big Bad Baptista is inspired by traditional Mexican coffee, Café de Olla, which is served with cinnamon and piloncillo, an unrefined sugar. The Cinnamon adds another layer of complexity and accentuates the earthy character of Mexican Coffee, but more importantly, it captures the essence of a place and its culture. As beverage geeks we wanted to pay homage to that rich tradition and offer our unique take. Big Bad Baptista is a combination of Vanilla, Cinnamon, Mexican coffee roasted by Blue Copper, and Solstice Chocolate cacao nibs. It’s luxurious to say the least, with a pleasant warming sensation generated by the cinnamon and alcohol. Enjoying the interplay of chocolate, malt, oak, and spice is the perfect way to spend a cool evening, with friends around a fire."
[source: epicbrewing.com]
"Inspired by the spicy and bold flavors of a Café de Olla, we added vanilla and cinnamon along with Mexican coffee beans and cacao nibs to out 100% barrel-aged Big Bad Baptist. The result is luxurious, complex, and the perfect after-dinner companion on chilly evenings."
[source: bottle]
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| My friend Chris and I shared a bomber of Big Bad Baptista with a couple of cigars. A perfect combination. |
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