This traditional Irish Stout is very dark, very heavy and very complex with an extremely long finish. In addition to the high rate of hopping in the kettle there is also a significant grain based bitterness from the roast barley. It is presented with a dense, creamy head.

It is full of complex, burnt, 'roasty' flavours. Notes of burnt toast, liquorice, chocolate, and espresso but also cedar, berry, pear, walnut and citrus. A certain 'silkiness' in the mouthfeel comes from the use of oats.

Complements rich hearty fare like steak or meat pies, but also spicy dishes like BBQ, curries, and West Indian fare. It is a classic with oysters, chocolate, or well aged cheeses (suggested – Stilton, Gruyere, Tilsit, and it's pretty yummy with brie, too.) Great with a chocolate soufflé or cheesecake.