Black Mamba Barrel Aged Frequentem Brewing Co. and on a small oak

and on a small oak barrel

Roasted coffee and chocolate flavors on medium to full body are rounded out by distinct vanilla and orange notes overlaid with a distinct bourbon aroma

silky sweetness of raw coconut while a blend of Mostra-roasted coffee beans balances the dessert beer with almond aromatics and roasty

we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued)

Black Mamba Barrel Aged Frequentem Brewing Co. and on a small oakWe started from one powerful base of 34 degrees plato fermented vigorously with a tsunami of yeast and then left to rest in bourbon barrels. After over 2 years of waiting we inserted 150 Madagascar vanilla pods into the beer, which in the meantime had become viscous like engine oil and scented with liquorice, red fruit in alcohol and coffee.