Bottle
Another reason for skepticism of so-called "pastrywine." Salt is a good touch, but there's not enough caramel flavor (even with dulce de leche) to create a true salted/burnt caramel flavor. I've picked up more caramel in non-adjunct barleywines than here.
Sun, 14 Nov 2021 04:18:55 +0000
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Eric Chase: There is a somewhat off-putting tang in some sips which I'd guess is attributable to dulce de leche. That said, it does (as one would expect) improve as it warms.
Sun, 14 Nov 2021 04:19:47 +0000 ReportKurt G: For some creme brulee I sometimes track a slightly medicinal flavor (as I call it) but I think that’s just my palate. That balance of custard and oh-so-right torched top can be tricky.
Sun, 14 Nov 2021 05:04:09 +0000 Report