Dominican Republic

by Brasstown
Info Details
Country USA   
Type Dark   (68%; Batch 001515)
Strain Hybrid   
Source Dominican Republic   
Flavor Fruits & Flowers   
Style Rustic      
Re-introducing the barsmith fka it's chocolate, now Brasstown. A name-change to reflect their roots steeped in Appalachian arts & crafts such as basket-weaving & bluegrass.

As with any enterprise experiencing growing pains, a hiccup here / a yip there but overall expect the same hi-quality grade.
Appearance   3.6 / 5
Color: poly brown
Surface: backside swishing & grease splattering
Temper: dim reflection
Snap: sweet voice
Aroma   8.1 / 10
triple-C: cotton, coffee, caramel
dried fruit swabbed on a dry wind
in a word 'concentrated'
Mouthfeel   11.9 / 15
Texture: midframe / semi-smooth (a couple Nib fragments)
Melt: medium pace
Flavor   43.7 / 50
those dried fruits in the Aroma transfer over & translate into major mango-ing & papaya + chocolate chunking beneath -> next: supersweet yams & sapote -> red & black licorice twist (rare for the twain together) -> eucalyptus joins the redness for a cherry-flavored Vick's Vapor Rub® on the tongue -> grows evermore medicinal (herbal leaves, barks & roots) until a cocoa-nut explosion at the rear -> threatens molasses, rotates black caramel instead-> an abiding citrus fling carries over from the open frame -> minor stringent grip at the finish with mint-chocolate analogues & a tiny burst soap bubble
Quality   16.4 / 20
The flavor descriptors above reflect a composite of a couple batches Brasstown sent. One feels (at the end) & tastes (throughout) of a very light solvent which may partially explain the rather unusual sensations (red AND black licorice, for instance). Possibly some strong cacáo terpenes.

No fears, however, as Rom & Barbara at Brasstown labor to perfect. With subsequent iterations they smooth over the edges. Some succulent sweetness undergirded in firm chocolate. A solid, even potent D.R., that should acquire personality as future batches are released.

INGREDIENTS: cocoa mass, sugar, cocoa butter,

Reviewed February 17, 2015


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