Gently hopped with Taiheke and Perle, it is brewed using six malted barley variants. Combined, they generate roastiness and a soft sweetness that lingers on the palate like a chocolate stud from Haigh's.
It pours jet black, with a nutbrown collar. Expect aromas of espresso and continental loaf, with pops of ground cacao. To drink, it's rich and full, with pleasing toasted notes, and whomps of mud cake late.
