4 Hands Madagascar Triple Chocolate 16oz
4 Hands Madagascar Triple Chocolate 16oz is a bourbon barrel-aged imperial milk stout brewed at 9.3% ABV in a 16oz can format. What separates this release from the crowded imperial stout field is its use of three distinct single-origin cacao nibs sourced from Haiti, the Philippines, and Tanzania — a deliberate layering approach that has earned it a strong 4.2 rating on Untappd across more than 1,400 reviews. Quick Facts: ABV: 9.3% | Origin: St. Louis, Missouri | Style: Bourbon Barrel-Aged Imperial Milk Stout | Brewery: 4 Hands Brewing Company Production & Heritage 4 Hands Brewing Company operates out of St. Louis, Missouri, and has built a reputation for ambitious, ingredient-driven limited releases. Madagascar Triple Chocolate starts as an imperial milk stout, which is then aged in bourbon barrels with Madagascar vanilla beans. The defining production choice is the use of three single-origin cacao nib varieties rather than a single chocolate addition: Acul-du-Nord from Haiti contributes fig, dark cherry, and roasted nut character; Davao from the Philippines brings brown sugar, vanilla, and caramel; and Mababu from Tanzania adds strawberry and blueberry undertones. This tri-origin cacao approach creates a complexity rarely found in chocolate-forward stouts. Tasting Notes Aroma: Deep bittersweet dark chocolate dominates the nose, followed by waves of vanilla cream, bourbon oak, and a faint cherry cordial sweetness. The bourbon barrel influence emerges as the beer warms, adding caramel and woody spice. Taste: The entry is thick and syrupy with immediate cocoa intensity — more silky ganache than powdered chocolate. Mid-palate, golden caramel and Madagascar vanilla round out the sweetness, while the bourbon barrel contributes a subtle warming burn. The three cacao origins layer in sequence, giving the chocolate profile shifting dimensions rather than a single flat note. Finish: Long and warming with lingering oaky spice and residual dark chocolate bitterness. A gentle bourbon heat closes things out, balanced by the milk stout's underlying lactose sweetness. How to Drink Madagascar Triple Chocolate Pour into a snifter or tulip glass at cellar temperature (50–55°F) to let the bourbon barrel and cacao complexity fully unfold; drinking it too cold mutes the vanilla and fruit-forward cacao notes. This stout is built for sipping, but it also works in a few creative cocktail-adjacent serves: blend it into a Beer Float with vanilla bean ice cream to amplify the dessert quality; use it as the base in a Chocolate Stout Affogato alongside a shot of espresso for a rich after-dinner drink; or mix a small pour into a Bourbon Stout Flip with egg, simple syrup, and nutmeg for a decadent winter warmer. Best For Sharing after a winter dinner party as a dessert course replacement Gifting to a craft beer enthusiast who collects barrel-aged stouts Side-by-side tastings comparing single-origin chocolate influences in beer Pairing with a cheese and chocolate board for a tasting event Frequently Asked Questions What does Madagascar Triple Chocolate taste like? It drinks like a rich, syrupy chocolate bomb layered with vanilla cream, golden caramel, and a gentle bourbon warmth. The three single-origin cacaos give it shifting chocolate dimensions — from dark cherry and fig to brown sugar and berry. How does Madagascar Triple Chocolate compare to Third Eye Double Astral Imperial Stout? Both use Madagascar vanilla beans and cacao nibs in an imperial stout base, but 4 Hands differentiates itself by sourcing three distinct cacao origins (Haiti, Philippines, Tanzania) for a more layered chocolate profile. Third Eye's Double Astral has earned a gold medal at the Great American Beer Festival in the chocolate beer category, while Madagascar Triple Chocolate carries a strong 4.2 Untappd rating across a larger review pool. Is Madagascar Triple Chocolate good for sipping neat? Absolutely — at 9.3% ABV with a thick, syrupy body and complex cacao layering, it is designed to be savored slowly from a snifter or tulip glass at cellar temperature. Where is Madagascar Triple Chocolate made? It is brewed by 4 Hands Brewing Company in St. Louis, Missouri. The cacao nibs are sourced from three international origins — Haiti, the Philippines, and Tanzania — while the vanilla beans come from Madagascar. What foods pair well with Madagascar Triple Chocolate? Dark chocolate truffles mirror and intensify the cacao notes; aged cheddar or Gruyère contrasts the sweetness with savory depth; smoked brisket stands up to the bourbon barrel weight; crème brûlée echoes the vanilla and caramel character; and fresh strawberries play off the Tanzanian cacao's berry undertones. What sizes does Madagascar Triple Chocolate come in? It is available in a 16oz can format, which is the standard release size for this expression. Is Madagascar Triple Chocolate worth the price? It positions as a premium limited-release barrel-aged imperial stout, and the tri-origin cacao sourcing and bourbon barrel aging justify its place at the upper end of the craft stout price range for drinkers who value ingredient complexity and depth. Why Madagascar Triple Chocolate? The use of three geographically distinct single-origin cacao nibs is the defining move here — most barrel-aged chocolate stouts rely on a single cacao source or processed cocoa, which flattens the chocolate into one note. By pulling from Haiti, the Philippines, and Tanzania, 4 Hands builds a chocolate profile that shifts from dark fruit and roasted nut to caramel and berry across each sip. Combine that with bourbon barrel aging and real Madagascar vanilla beans, and the result is one of the more genuinely complex chocolate stouts available in the craft market. For drinkers who have tried dozens of imperial stouts and want something with traceable, intentional ingredient sourcing, this release delivers substance behind its name.