Pours cloudy dark amber-brown. Notes of toffee and crème brûlée on the nose. The palate is smoky and reminiscent of Rauchbier with much more sweetness. The finish is velvety smooth and pleasant. Recommended.
If you’re still awake and looking for your next taste sensation may I humbly suggest the cocktail my father invented. A Braveheart consists of equal parts Scotch and Tawny Port served neat or on the rocks. In this case I used Té Bheag Blended Scotch Whisky and Warre’s Otima 10 Year Tawny Port. Enjoy, and HAPPY NEW YEAR!!!
Pours a cloudy/muddy dark brown. The nose has grown stronger and the maple more pungent. On the palate though it suffers from the same imbalance as the aged BNL Imperial Chocolate Stout—the maple and the alcohol have gone in different directions creating an unruliness on the palate. It swerves from unctuous syrupy sweetness to bitter, alcoholic bite. While definitely still drinkable it has not improved over it’s original tasting.
My original review:
Dark brown. Like walking into a pancake breakfast at the church hall, the smell of butter melting into maple syrup on hot flapjacks leaps out of the glass and follow onto the palate. The sensation is balance with a pleasant baker’s chocolate bitterness that comes through on the finish. One of the best maple-infused beers I’ve ever tasted. Highly recommended.
Still pours oily black-brown with a fluffy, undulating chocolate milk coloured head. The nose leaps out of the glass. I could smell it while pouring an arms-length away. The nose seems more ‘separated’ than I remember. As though a year in the cellar has caused the chocolate and the alcohol to strike-out in their own directions. The result is almost astringent, although underlying notes of dark cherry and vanilla come through with deeper inhales. The phenomenon is repeated on the palate where the chocolate and the alcohol seem to fight for balance. One could definitely say that ageing has brought complexity to this brew; however, this might be a case where complications aren’t necessarily a good thing.
My original review:
Motor oil black; Black Forest cake nose; chocolate & cherry on the palate with only a hint of bitterness.
Pours a slightly cloudy dark amber brown. Still plenty of smoke on the nose but there a burnt caramel sweetness reminiscent of sponge toffee. On the palate the smoke doesn’t seems as strong as I remembered. I would no longer call this the Lagavulin of craftbeer but still a well peated scotch. The finish is smooth, starting off smokey ending with a lingering sweetness balanced with some faint bitter notes. Definitely still enjoyable but probably best that I cracked this open now rather leaving it for another few months. Highly recommended.
My Original Review:
Tons of smoke on nose & palate (think Lagavulin as craftbeer) balanced by sweet molasses malt.