Omako Basoa is back. You asked for it, and we had no other choice. That’s why we’ve crafted a second batch.
It combines the depth of pure cocoa, the elegance of vanilla, and the intensity of coffee it was brewed with, all wrapped in 17.5% ABV that surprises and challenges.
Its recipe rests on a complex base of nine malts, providing body and layers of toasted flavor. The result is a liquid bonbon: deep, complex, and voluptuous.
- Body: dense and silky, with a velvety texture that wraps the palate. Up to nine malts — including Maris Otter, Crystal, and Chocolate — create a rich, layered base, enhanced by the sweetness and warmth of the alcohol.
- Color: opaque black with mahogany highlights and a dense mocha-colored head, hinting at the intensity within.
- Aroma and flavor: complex and enveloping. Notes of pure cocoa, Ethiopian espresso, and three-origin vanilla intertwine with hints of caramel. On the palate, it unfolds like a breaking praline, revealing bitter cocoa, coffee, vanilla, and a gentle licorice warmth that embraces you slowly.
- Finish: persistent and elegant, with a perfect balance of sweetness and warmth.
Painted alongside our friends at Finback Brewery in New York.











