Cold Snap Pairing: Brooklyn Black Chocolate Stout and the CAO Flathead V660

A late-winter cold snap rolled back into Virginia last week, reminding us that spring’s recent tease wasn’t ready to commit just yet. The afternoon air this weekend carried just enough bite to make a big stout feel like the right call, so I dug into the dark corner of the basement storage for an old bottle of Brooklyn Black Chocolate Stout. A beer that rich and dark demands a cigar with some muscle, and the CAO Flathead V660 seemed a natural companion. With its broad ring gauge and reputation for notes of cocoa, coffee, and molasses sweetness, it seemed well suited to stand up to the deep roasted character of the stout.

The Brooklyn Black Chocolate Stout was bottled for the Winter 2009–2010 season. Opening the dusty bottle, I was immediately greeted with rich aromas of dark chocolate and sweet molasses. A thin head formed in the glass, confirming the bottle had remained tightly capped after some sixteen years.

Upon sipping, a rich dark chocolate flavor greets the palate, accompanied by a moderate dose of espresso. A mild roasted note remains, though it’s not as pronounced as I recall from younger bottles. The 10% ABV is well masked and easily overlooked. Brewer Garrett Oliver once described this beer as “the ultimate dessert beer.” That’s a fitting description indeed.

The CAO Flathead V660 proved well suited to stand up to the stout’s rich character. The cigar had been resting in my humidor for about three years, its chocolate-hued Connecticut Broadleaf wrapper still oily and pliable. An Ecuadorian Connecticut binder and Nicaraguan fillers complete the blend in this box-pressed 6 x 60 stick.

The V660 is a full-bodied smoke, opening with a rich coffee and cocoa base. Sweet hints of dark fruit and molasses balance the coffee bitterness, while an occasional note of pepper adds complexity. The cigar is bold yet balanced, delivering a surprisingly smooth smoking experience. The large ring gauge produces ample smoke through an open draw.

The CAO Flathead V660 held its own against the rich Brooklyn Black Chocolate Stout, the two settling into an easy harmony of cocoa, coffee, and a touch of molasses sweetness. The pairing felt perfect for the cool afternoon. A plate of cheese and crackers completed the repast as clouds gradually moved in toward evening.

Although the cold snap prompted the desire for a rich stout, the afternoon on the porch was quite pleasant. Even with the windows open for ventilation, we enjoyed an “indoor” temperature in the mid-60s. In the coming days we’re expecting more dramatic temperature swings, along with the severe weather such changes often bring. Still, the last vestiges of winter are — albeit begrudgingly — slowly giving way to spring.

Cheers!