Coton - The Bruery
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Ratings: 326 | Reviews: 159 | Display Reviews Only:
Reviews by roadhouse:
4.03/5 rDev +1.8%
look: 4.5 | smell: 4 | taste: 4 | feel: 4 | overall: 4
750 in a snifter
Nice mahogany pour with a cream head. Good staying power for the high ABV really.
Aroma is full of dark fruit and cherry. A touch of fig, toffee, raisin, and good old booze.
Taste is raisin, fig, cherry, toffee, but there's also a bitter component from hops and perhaps some roasted malt but it's on the light side. I think the high ABV also comes in a bit to increase that harshness.
Mouthfeel is nice and thick, but not overly so. Fairly smooth and a nice amount of carbonation.
Overall a really great beer. I can see this one being an A+ with 3-5 years on it. I might have to find me another bottle for aging purposes. Very expensive but I can see this one being worth it if you can manage to age it. Rating on this site will indeed go up over time, it's just too hot at the moment and flavors need to blend.
Serving type: bottle
07-15-2010 15:20:48 | More by roadhouse
More User Reviews:
4.58/5 rDev +15.7%
look: 4 | smell: 5 | taste: 4.5 | feel: 4.5 | overall: 4.5
5oz draft pour in a snifter. 14.5% ABV.
Appearance: Chestnut brown, slightly cloudy, with a light cap of beige foam (4/5).
Aroma: Sweet bourbon, vanilla, jammy Port wine, brown sugar, molasses, a little black pepper, and a hint of oak (5/5).
Taste: I have never tasted any beer that more closely resembles a Port than this. Very interesting. This flavor is then laced with sweet sugars and dark pitted fruits (primarily cherry) (4.5/5).
Mouthfeel: Full body with low carbonation. Beautiful warmth from the alcohol (4.5/5)
Overall: This was The Bruery’s second anniversary ale, which I guess makes it a little over three years old at this point. I had it at their Taproom, and appreciate how lovingly they have seen it into maturity. It’s an incredible example of what the “big” end of this style can be, with a very distinct and mature flavor and aroma. It’s also an exciting example of the “Solera” method, where the same beer is created year-after-year and previous vintages are blended into it for layers of depth and complexity. I guess for this version only Papier (1st anniversary) is in the mix, but it’s nice to know that some of what I’m drinking will be around for a long time. From my understanding, similar techniques were used in historical Old Ale making. I could drink it all day if it wouldn’t make me dead (4.5/5).
Serving type: on-tap
04-19-2014 04:37:25 | More by mhaugo
Coton from The Bruery
89 out of 100 based on 326 ratings.