It's a while since Sierra Nevada Bigfoot has featured here. Back then, I drank three vintages four years apart and concluded that they weren't that different, from year one back to year eight. With another four years on the clock it seems reasonable to try again, this time picking two bottles that are ten years separated.
They look fairly similar: a rich and clear shade of red, though the older one fizzed more and piled up head as it poured, suggesting that fermentation has been active all this time. But I started with the fresh one, to set a baseline. That heavy, sweet, red liquorice rope and cherry effect that is young Bigfoot hasn't been changed this year. There's a dry edge to it, and the bitterness is toned down more than I remember. Normally I wouldn't recommend drinking fresh Bigfoot, but this is really quite nice.
How does it compare with a ten-year-old bottle? The aroma is completely different, for a start. 2020 has virtually none but 2010 shows a rich warm port-like character that I forgot is an essential part of Bigfoot. 2010's flavour has definitely dried out, and there's a strong kick of stewed tea about it. That's not unpleasant, however, and it it makes it more approachable and less boozy. There's a cough-syrup element that's unsubtle but quite enjoyable, and that doesn't seem to feature in the new one.
I think they've changed the Bigfoot recipe. Time was, the fresh one was verging on undrinkable for year one -- too heavy on the bitterness; now it's actually quite pleasant and mellow. Ten years down the line, that intensity has calmed down but remains in the slightly acrid dryness. Of this pair I think I enjoyed the 2020 more, which was not the plan. I guess it's time to reset the experiment and see where Bigfoot is at come 2030.
