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Fort George's Cavatica is the state's most reliable stout—always pleasantly dry, thick, creamy and just a little nutty. So, when you can find it, it's always worth checking out a barrel-aged version of the Astoria brewery's biggest, blackest beer. I've been on the lookout since a visit to the gray coast last winter, and I am therefore thrilled to see a bottling. This batch went into barrels that held bourbon labeled Willett, from the secretive company known as Kentucky Bourbon Distillers, which may or may not distill the spirit using what may or may not be a pot still. Willett is caramelly, and that balances well against a relatively dry stout, with a booziness that hits in the nasal canal and leaves you feeling warm and toasty. Recommended.
Willamette Week
