Just in time for tasty fall and winter fun, we’re launching our fourth collaboration with Stone Brewing. Xocoveza Nutbutter is the nutty equivalent of Mexican hot chocolate in a jar, and the Nutista counterpart to Stone Brewing’s spiced-mocha holiday / winter seasonal beer, Xocoveza.
First released in 2014, the beer was developed from a recipe by San Diego homebrewer Chris Banker, who won Stone’s annual homebrewer competition that year with the recipe. The cult-fave beer features cocoa and cinnamon notes upfront followed by flavors of coffee, nutmeg and vanilla, with a finishing flash of pasilla pepper fruitiness and heat.
Echoing the wonders of the beer, Nutista / Stone Xocoveza Nutbutter features top notes of cinnamon, cocoa and nutmeg followed by rich chocolate and subtle pepper flavors, and a hint of heat on its finale. This highly original nut spread is made with raw cashews, dry roasted Valencia peanuts, Belizian cacao, lactose (milk sugar), coconut sugar, pasilla peppers, single-origin Brazil Oberon coffee, Korintji cinnamon, Ceylon cinnamon, brewer’s yeast, nutmeg and Himalayan sea salt.
“It’s like a warm hug,” Nutista co-founder Tristen Cross says of the Xocoveza nutbutter. “It’s sweet and savory with a bit of heat on the back end, and it’s luscious and ultra-decadent but still guilt-free. It’s also perfect for fall and hot chocolate season.” True that!
Starting October 10, Nutista / Stone Xocoveza Nutbutter will be available at nutista.com and shop.stonebrewing.com and all Stone company stores. Starting October 12, Nutista / Stone Xocoveza and our mighty Nutista / Stone Tangerine Express IPA nutbutter will be sold in all 26 Total Wine stores in California. (Yes, we’re totally psyched about that big news.)
Despite its glorious flavor, Xocoveza has a surprisingly low total sugar of just 6 grams/serving and a hefty 5 grams of plant-based protein/serving.
Nutista co-founder John Huber worked hard to make sure our Xoco’ had the same rich chocolate character and luxuriance of its namesake beer. “That was very important to the Stone team,” Huber says, “and we met that challenge. The two varietals of cinnamon -- one from Indonesia and one from Sri Lanka -- made it all come together with both bright and spicy cinnamon notes. The Belizian cacao is really special, too, and provides the depth of chocolate we wanted.”
With Xocoveza, this is also the first time we’ve used milk sugar (AKA lactose) in a Nutista spread. It helps create a milk chocolate flavor and adds a fluffiness to the mouthfeel, all while staying true to the ingredients in the beer.
Nutista co-founder (and Stone Brewing Executive Chairman) Greg Koch, thinks our latest flavor furthers our goal of taking nutbutter to where it’s never been before. “It breaks new ground for nutbutters,” he says, “by combining flavors and awesome ingredients in a way that has not previously been done. Once you try it you’ll wonder, ‘Why in the hell not?’”