Raisins soaked in fortified wine

Dark raisins, sweet sherry and roasted coffee collide in one thick dessert stout. Yes, we actually did a raisin tasting. Three different varieties were selected and soaked in Spanish sherry before being blended into a chewy rye stout packed with dark fruit, sticky sweetness and rich vinous depth. Rye keeps the body thick and textured, while Italian espresso roast cuts through with a sharp roasted edge that keeps everything balanced. Like a fruitcake that spent the holidays drinking sherry behind the bakery. What a life… Rich, warming and best shared slowly with friends after dinner.