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Beaufort

by Escazú
Info Details
Country USA   
Type Flavored   (67%; Sea Salt)
Strain Blend   (Carenero; Ocumare; Matina)
Source (Venezuela; Costa Rica)
Flavor Earthen   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
As-salts your Pal (palate, that is) with a saline solution. Imagine an ocean of dehydrated salt-water.
Appearance   3.8 / 5
Color: about right for a 67%... medium buff & a bit opaque
Surface: Escuza’s motherboard mold welted & pelted on the backside w/ salt crystals
Temper: lackluster polish
Snap: hollow w/ a little echo thnx to some micro-pinholes along the edge
Aroma   8 / 10
duplicates its base blend (Escazu’s C.O.G. 74) w/ even more reserve... vanilla slightly less prominent, salt emphasizing cigars & peanuts plus add’l warm leather -> the pitomba from the parent bar comes thru the greater sugar-filter here more as a golden raisin
Mouthfeel   11.7 / 15
Texture: sand trap
Melt: surprisingly prolonged
Flavor   33.4 / 50
bullrushes salted caramel -> cocoa powder -> golden raisin tries to peep thru, blocked by that sea of sodium -> forms peanuts glazed in sugar -> shores up vanilla-board but too many salt tics -> backs out seaweed
Quality   11.9 / 20
Indelicate & unbalanced formulation; way overdressed - sends so much at you.

Hi-sugar but also hi-salt content, lowering the ceiling on inherently fragile cacáo strains (particularly Ocumare and Matina, neither of which have much margin for error).

Salt can accent &, if too much, can cancel a lot of flavor. And when it rains... well, this scours as much as pours, rubbing out those spice-notes from Escazu’s unsalted blend.

Vanilla then becomes the velcro that keeps it together for a hi-brow faux-Snickers™.

ING: cocoa mass, sugar, cacáo butter, vanilla, sea salt

Reviewed Autumn 2009

  

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