Chris Blanton Send Message

This cute little tuo is my go-to drink right now. The cakes are generally well packed but still pretty easy to break apart and smell delightfully like, well, pussy. The steam coming off the pour smells even better, like fresh dewy moss and sweet malt. The flavor is rich, changing and maturing as the soup cools; stonefruits and warm bread and a nice backdrop of damp deciduous forest, maybe bamboo? It’s mouthfilling with a gentle astringency.

I like to break this over a bed of Arbor’s Makaibari Oolong right now, which adds astringency and hay notes and I think they compliment each other well.