(2015) Barrel Breed: Imperial Stout

The first thing that strikes you is how much impact the two months inside the French oak that once housed whisky has had on the beer.

The aroma is less of the dense roast, dark chocolate, leather or molasses one might expect; instead there's a juiciness there – a fruity, spicy character from the whisky that takes centre stage.

Backing up the whisky is much in the way of creaminess: chocolate and vanilla to the fore, with the roast playing a supporting role. It's the sort of beer for which words such as "luxuriant" and "decadent" were invented. Show Less