 Dorwart (1647), Robbinsville, New Jersey, USA
Oct 6, 2008
Thin dark brown head of fine bubbles. Kind of soapy around the edges. Rich malty aroma with some raisins, black cherry, roasted malts, caramel and some smokey wood. Color is a very dark brown with a tinge of red around the edges. Rich and roasty and bursting with flavor. Lots of roasted grains, more dark fruit and some earthy/herbal flavors. Strong alcohol presence that makes the gums tingle. Smooth and creamy palate with a bit of peaty stickyness. Finishes rich and roasty and delicious. This is a fantastic full bodied and full flavored brew that can stand with the best of them. One of the best from DFH in a long time.
kcmo19 (69), Morgantown, West Virginia, USA
Nov 30, 2008 Updated: Dec 1, 2008Heard about this beer from a friend visiting the Northeast. Since I’m a goon for cultural sideshows I decided the unique idea of aging the beer on mystic woods from South America was something I would lend my attention(and money) to. The smell is of a rich caramel and brazillian nut presence. Color is dark, and I mean dark earthen brown with a lightly brown tinged head. Taste consists of the most present "nut" brown flavor with a certain spice that must by the namesaken wood. Aftertaste leaves the taste of dark chocolate. Yum, the best brown ale to date for me. (Don’t let the ABV fool you, it puts a dent on a well accomplished drinker’s night)
ajwilliams (44), , Indiana, USA
Nov 30, 2008 I didn’t know what to expect with this, but I got a full-bodied silky smooth brew that looks as good as it tastes. Pours very dark with a healthy tan head. Aroma of coffee and maple. Flavor is caramel, coffee, roasted malts, some chocolate and maple. This is lighter than a stout, and it somehow completely masks the 12% alcohol except for the warmth. Really a great success of a beer.
luttonm (96), Seattle, Washington, USA
Nov 29, 2008 12oz bottle (and previously on tap). Rich, dead pour with minimal tan head. Molasses, port nose that is rich like the WWS. Taste is syrupy and rich with notes of brandy/bourbon booze, spice and that oily wood. Sticky vanilla bean (extract w/ booze?) finish with very nice warming, perfect match to the abv. Very refined and interesting (and I second nramsburg .. the New Yorker issue has a great recap of this beer’s provenance and inspired me to give it another try).
CapFlu (3353), Victoria, British Columbia, Canada
Nov 29, 2008 (Bottle) Purchased at Brewery Creek in Vancouver for $5.25. Pours a lasting, creamy brown head atop an opaque body. Nose of molasses, deep chocolate malt, sweet cherries, vanilla, boubon, pear rind and leather. Very thick oily elixir, strong bourbon and wood flavour. Interesting and very impressive, imaginative beer. Amazing how DFH hides the high ABV so well. Nice. 7/5/7/3/15
nramsburg (153), New York, New York, USA
Nov 27, 2008 The Palo Santo is a promising ale. Just have a look at the 2008 food edition of the New Yorker to look at the provenance of the wood.
It pours to a deep dark brownish black with quite a bit of vanilla on the nose. In fact, I pretty much just get vanilla, albeit in different permutations (Carmel, Bean, etc.). Disclaimer: I love vanilla.
On the palate it’s a rich consistency and, surprise, finishes with a malty vanilla-ness.
Overall this is a good beer and an expensive beer. As much as I like vanilla, I’m going to have a hard time trying this one again at $14.99 for 4.
|
