Avery Uncle Jacobs Stout
From Avery – Jacob Spears, our 6th Great Grand Uncle, is credited as the first distiller to label his whiskey “Bourbon.” He built his distillery in Bourbon County, Kentucky in 1790 – 203 years before began brewing. While obviously a bit too late to produce Uncle Jacob’s wash, we’ve instead created something far more complex. In his honor, we present this robust, silky smooth, full-bodied and altogether extremely American rendition of an Imperial Stout aged for 6 months in the very finest bourbon barrels. This explains a lot about our penchant for big brews! It’s in our blood! Brewed with Rocky Mountain Water, Malter Barley, Flaked Oats, Hops and Yeast.
Avery Brewing – Avery Uncle Jacobs Stout – 12 oz. bottle poured into a goblet. 17.42% abv.
Appearance: Pours a dark brown with a tan pin stripe. Looks pretty thick from the pour.
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Aroma: Prune, dark fruit, milk chocolate, bourbon, cake frosting.
Taste: Chocolate covered raisins, rich caramel, bourbon/spiced rum. Roast burried underneath.
Mouthfeel: Almost cloying, very thick and syrupy. Modest carbonation.
Overall: I’m not a brewmaster , brewer, or recipe designer, but I would have liked this beer to age another six months in wood. It’s such a massive beer, that I think longer barrel aging would have made it hotter and woodier initially, but would have balanced out the extraordinary sweetness with some heat and woody booze notes. As it stands, I wouldn’t consider this boozy, just very sweet. I imagine this would age very well like the beers in the Demons of Ale Series.
