Beer of the Week: Driftwood Singularity

Once a year, a legendary BC beer hits the market from an historic brewery in Victoria. No not that one. No, not that other one either. Ok there are a few things that this could be, but I’m talking about that other other one, Driftwood Singularity: an imperial stout aged in bourbon barrels.

Singularity has been BC’s go-to barrel aged imperial stout since its debut in January 2011, getting fans of strong, dark beers excited every winter. Now, I’ll admit… the past few years haven’t exactly been my favourites in the Singularity series, with some vintages coming off as overly harsh, roasty, or astringent. But I’m not talking about those years. I’m talking about 2017, and I’m happy to say: it’s back.

Driftwood Singularity

This year, it clocks in at a whopping 13.2%. As you might expect, that’ll leave some alcohol heat, but it works nicely. The intense body and moderate roastiness balance the burn out well. In fact, the balance is what I like especially about this year’s installment. Chocolate, coffee, roasted malt, marshmallow, vanilla, and the lightest touch of anise come together under a layer of bourbon heat to make a pleasant sipper. If you’re really keen, you could try cellaring a bottle for 6 months to a year to try and integrate more of the bourbon heat, but honestly, in this case, it’s not exactly necessary.

This release of Singularity has placed it snuggly back at the top of my reasonably short list of bourbon barrel aged BC imperial stouts available in a packaged format (AKA, more than growlers and kegs), and that’s exciting news for anybody who has been a fan of the beer in years previous.

Now, if only they would make a coconut version. Or coffee. Or vanilla bean. Or double barrel aged. I just want a variant. Please. Pretty please. With a cherry on top. Actually… cherry would work too.

– M

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