Batch 2 opened for my first anniversary in Vermont.
Double Barrel Hunahpu’s is an imperial stout aged on Peruvian cacao nibs, ancho and pasilla chiles, cinnamon and Madagascar vanilla beans aged in apple brandy and rum barrels before being blended together.
Final Rating: 4.71/5
look: 5 | smell: 4.5 | taste: 4.75 | feel: 4.75 | overall: 4.75
Batch 2 2016. Poured from a 750ml bottle into a cigar city snifter. Opened for my 1st anniversary in Hinesburg, VT. Allowed to warm over a couple hours while drinking it; this review was done about an hour in.
Pours a motor oil, viscous inkjet black body with a one finger super dark brown head – the head on this beer is as dark as the body of some stouts I’ve had. This may be the thickest, most “stouty” looking beer I’ve ever seen!
On the nose lots going on here but predominately barrel character on the nose – brandy sticks out, maybe from vanilla from the rum barrels, cocoa, dark fruits, chocolate, and a tad bit of soy.
On the palate – where do I get started?! Initially it starts a bit sweet, liquid fudge followed by a rush of spices, cinnamon dominates, definitely getting peppers and a light spicyness from the peppers on the follow through. After that is sweet vanilla bourbon (brandy + rum barrels?), finished by a decadent dark chocolate roastyness that lingers on the tongue for ages.
Mouthfeel is extravagent – rich, thick, viscous, velvety. Very heavy body, low carbonation.
One of the best stouts I’ve tasted (well, more than just tasted, I finished the whole bottle ;)). This beer is highlighted by two attributes – it’s amazingly thick body and its complex flavor profile.