Zugarramurdi

A Journey Through the Woods.

Zugarramurdi is an Imperial Rye Stout aged for 24 months in Maker’s Mark Bourbon barrels, and then conditioned with toasted coconut, Bourbon vanilla, and Ancho chilies. This creation is the epitome of complexity, intensity, and elegance.

This brew is born from a collaboration between Basqueland Brewing and Lervig Brewery from Stavanger. Together, we individually tasted and selected the barrels from the brewery’s cellar, driven by a relentless pursuit of complexity and balance in the final blend.

The base character is built upon a nine-malt grist, including 15% rye. These are joined by chocolate, crystal, and roasted malts, creating a robust, velvety body with a notable complexity of flavors.

The 24-month aging period in Maker’s Mark Bourbon barrels doesn’t just infuse the classic notes of vanilla and toffee; it sharpens the tension with the rye’s signature spicy and earthy qualities.

The final conditioning with toasted coconut, Bourbon vanilla, and Ancho chilies amplifies the wood and rye notes, elevating the experience to a new level of depth and creating a warm, spicy counterpoint that balances the barrel’s sweet, liquor-like character. The high ABV is exceptionally well-integrated, and its density makes it suitable for complex evolution in the bottle.

With its intense black color and beige foam, the beer emanates an imposing character:

· Nose: A distinct essence of Bourbon and noble wood is perceived, elegantly accompanied by notes of coconut, vanilla, molasses, and dark chocolate.
· Palate: It is intense and complex, boasting a dense, silky texture. The malty entry translates into flavors of caramel, cocoa, and toasted bread, with flashes of fig, prune, and licorice adding layers of depth. The sip evolves toward a long, warm finish, where the adjuncts (especially the toasted coconut and Bourbon vanilla) fuse with the spicy character of the Ancho chili, leaving a subtle, smoky warmth that counterbalances the luscious sweetness of the Bourbon barrel.

Zugarramurdi is the ninth and final collaboration of Basqueland’s 10th-anniversary series.

· Serving Temperature: 16∘C
· Storage: Cool, dry place, away from direct light.
· Allergens: Gluten.