Nose: burnt and roasty. Espresso, black bakers chocolate, pure cacao, burnt woods – charred black and crackling. Whole black cherries with skins and stones. Black roots, black earth, and dark stone fruits – prunes. Vanilla bean cream in the back, subtle and supple.
Palate: full medium-bodied mouthfeel, lightly froth with a burnt butter finish of ash, charcoal, cherry pits and cherry skins. Black root and black licorice root followed by vanilla bean and burnt cream. Tingly tart black fruits on the back top of tongue with a slight tannic character. Ashy finish – white hot charcoal.
Final Thoughts: easily the best Guinness readily available in the USofA right now. I’d happily drink the Foreign Extra any day, any time.
(an original written work by Kristyn Lier. plagiarism is not tolerated)