El Mariachi - Whiskey Barrel-Aged
Aardwolf Brewing Company

I received a bottle from @roguer in the NBS BIF #13. 2020 release. Poured into a tulip glass at 54 degrees. It pours a very dark walnut - almost black - and the light mocha-colored head fizzled away almost immediately. The aroma is lovely: dark chocolate, freshly-brewed coffee, brown sugar, tobacco smoke, and subtle but discernible whiskey. When first sipped the coffee and chocolate dominate. As it continues to warm I start to taste the vanilla and peppers. But they are very delicate. This isn't a "hot" pepper stout. The commercial notes describe it as "fiery" but it's not - perhaps because it's a year old. I like the fact that the whiskey doesn't distract. I should have read the description first: this is an Oatmeal Stout, which explains the softness of the flavors. The mouth feel is creamy with lite carbonation, and it drinks very easily for its 10.2% ABV. Overall, I'm enjoying this version of El Mariachi. If it were still winter, then it would be perfect for sipping beside a fire with some smoked gouda cheese.

 

650ml bottle, 2017 vintage, poured into a 14oz snifter glass.

The beer pours a jet black color, a bit thin as it pours, cola brown hues with a very thin layer of tan head, little retention and no lace. The aroma is pleasant, light whiskey barrel, charred wood, brown sugar, cinnamon, roasted grain, light spice from the pepper, a hint of vanilla and some cocoa. The flavors are good, strong chocolate, modest barrel character, light spice, strong roasted grain and charred oak, vanilla and lingering cinnamon. The mouthfeel is decent, a bit thin, coats well but a watery medium body finishes a bit weakly.

Verdict: A good barrel aged stout, but the weakest of the 2017 set, not enough body and the balance isn't quite right. The weaker finish makes this one feel a bit watery and it lacks a distinctive barrel character the way the Rum and the Brandy showcased their respective spirits. A nice beer, but isn't capitalizing on it's full potential.

Head production is modest, but retention is outstanding; long after the pour, there is a thin film of dark foam remaining, with a nice thick ring around the edge. The brew itself is dark and obscuring.

The whiskey influence is quite strong on the nose, even becoming the dominant note. Vanilla, cream, peppers, and chocolate malt also come through.

On the palate, everything comes through: it's like whiskey-spiked eggnog aged on oak (and peppers). Quite sweet, a quality certainly enhanced by the whiskey aging. Peppers provide a restrained spiciness you can feel on your gums and tongue, as well as a vegetal flavor that arrives mid-palate and grows on the finish. Cinnamon and vanilla are strong throughout.

Other notes include chocolate and a dull oaky finish.

A little fizzy on the mouthfeel. Very little heat, although there is some whiskey effervescence. Very smooth, but for a >10% ABV oatmeal stout, I would have preferred a creamier, thicker feel.

I think whiskey fans will likely rate this higher than non-aficionados, but this is a dessert stout anyone can get behind.