Moersleutel Pastry Factory: Rum Baba

Decadent stout with rum, vanilla, and cassonade. After extensive rum tasting, we found that Jamaican rum works best, with its fruity ester notes that complement the cassonade sugar and Belgian yeast. Rum, being distilled dark sugar, is perfectly complemented by the addition of some sugar at the end of the brew, giving it a rich, sweet depth. Enriched with Mroost 900 chocolate malt, this stout is thick, dark, and indulgent.