A deep amber liquid poured into the tulip glass, capped by a medium-low white head of loose bubbles. The low level of carbonation was unexpected from a bottle conditioned beer, but it worked. The high alcohol rapidly destroyed the head leaving only traces of lacy foam clinging to the side of the glass. 

Aromas of deep toffee and burnt sugar were immediately present, followed by toasted bread crust and dark dried fruit with impressions of cherry, raisins, figs, or overripe banana. The alcohol made itself known but was complementary and not aggressive. Faint whispers of vanilla and coconut imparted by the barrel aging began to slowly appear.  

The mouthfeel was perfect for a winter night, medium bodied, almost sticky, with light soft alcohol warmth restraining the heavy malt. In an almost seamless transition from the aroma, the toffee and burnt sugar dominated the palette, then came the dark fruit and alcohol once more. Memories of rum raisin, or brandied fruit cake crept up. The finish was dry yet malty, and the toffee lingered right to the very end when the bitterness finally emerged to clean it all up.  

This beer deserves time and attention, and a special glass. The bouquet and flavour are immensely complex and both will continue to evolve as you sip it. It is essential that it is served at the appropriate temperature between 10-13°C to allow enough volatilization of the aroma molecules.