Old Saguaro pours to
something of cross between a deep reddish crimson and a chestnut brown,
thick in body and very enticing to the eye. An impressive head of foam
emerges, with an endurance that is equally pleasing.
A full-blooded aroma oozes
from the glass, showing resemblances of caramel malt pretty typical of
west coast brews. A deep dark fruitiness also emerges with notes of plum,
prunes and raisins. The alcohol content and the citric tang of the hops
are also noticeable at this early stage.
The palate is pretty rugged
and firm, with a thickness that slides across the palate, as well as a
carbonation that just seems to rough up, and awaken the taste buds.
Smooth, sugary, toffee-like
malts greet the tip of the palate, sliding into a complex yeasty
fruitiness of raisins and plums, and maybe something of a subdued
background that I would best compare to black olives. The yeastiness drags
its way through the palate, meeting with a pretty tangy finish. It
certainly rounds out dry, but is tempered by the fullness of the malts and
yeast, while a lingering alcohol warmth provide you with an extremely
mellow after experience.