pantanap (3328) - Chicago, Illinois, USA - AUG 12, 2010
3.5 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
full pour at dlday 2010... pours a semi-clear caramel brown with a creamy off-white head... aroma of butter, caramel, and boozy barrel... buttery sweet and boozy flavors with a smooth and creamy body. overly barreled is the impression that i get. these notes suck.
notalush (4464) - Denver, Colorado, USA - SEP 26, 2009
3.4 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Draft sample at the brewery - viscous, hazy orange pour - zero head - intensely sweet honey and candi sugar up front, along with strong vanilla, oak, boozy character - this is followed by strong spicy qualities, as well as some apple, pear - the whiskey comes through a lot in the finish - seriously sticky, boozy, and sweet - tastes like a little too much samaelís went into this - still not a terrible big beer experiment from this brewery.
TheGuy (653) - Illinois, USA - MAY 20, 2010
3.4 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 16/20
On tap at DLD glass shared by BDR color was murky and orange with a light tan head with aromas of bourbon,oak,friuts,vanilla and alcohol taste was was sweet and powerfull
hellbilly (3249) - scottsdale Łber alles, Arizona, USA - JUL 30, 2010
3.4 AROMA 7/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 14/20
on tap 4/15/10 at papago...
hazy coppery orange brown with a trim off white head.
rich sticky sweet aroma... honey, dates, vanilla, brown sugar, wood, a bunch of alcohol burn, bruised red apples, tart raisins, herbaceous hops, coconut and clove-like whiskey spice.
the flavor is a sweet version of the already sweet aroma with a touch of sourness on the finish. alcohol is right up front even when it comes cold off the tap.
it is definitely full bodied but it is not as sticky as i imagined. 7/4/6/3/14/3.4
JohnnyJ (3913) - San Diego, California, USA - APR 25, 2010
3.3 AROMA 7/10 APPEARANCE 4/5 TASTE 6/10 PALATE 4/5 OVERALL 12/20
Draft at Stone Oakquinox 2010. Orange amber pour, off-white head. Bourbon, sweet malt, fruit, belgian yeast, brown sugar, and wood. I donít really like it, far to sweet for my taste.
beersearcher (2175) - Glendale, California, USA - NOV 8, 2010
3.3 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
I am not a Samael fan but this works for me. Maybe itís the Reverend half kicking in but those combined with the casks tones down each. The balance is just right. Not light for sure but not a beast to drink.
KAggie97 (3529) - Ugly, Hot, and Humid Spring, Texas, USA - MAR 19, 2010
3.1 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 12/20
Tap at brewery.
Pours a nice, iced-tea brown with an aroma of malty cedar chips and doughy hops. Flavor is cookie dough and apricot malt bourbon. Tingly mouthfeel. Weird, but not bad.
Loineshawn (3012) - Massachusetts, USA - APR 26, 2010
3 AROMA 7/10 APPEARANCE 3/5 TASTE 5/10 PALATE 3/5 OVERALL 12/20
Tap at DLD shared by a couple people. Big and sweet. pungent flavors, but not terribly enjoyable to drink. Some bourbon, sweet caramal, candied sugar. Some sweet booze. okay in small doses.
DubC5000 (303) - San Francisco, California, USA - APR 18, 2010
2.5 AROMA 6/10 APPEARANCE 3/5 TASTE 4/10 PALATE 4/5 OVERALL 8/20
Way too much wood in both aroma and flavor. Oak presence clear from first pour, with a touch of apple flavor but not much besides the wood. Too strong in flavor for my liking.
3fourths (7537) - Boulder, NEW ZEALAND - MAY 14, 2010
2.2 AROMA 4/10 APPEARANCE 3/5 TASTE 4/10 PALATE 2/5 OVERALL 9/20
wow. two beers blended and bourbon-infused, and I am not a fan of either, how bad could it be, really? mostly clear medium gold/orange body with little to no head and very low carbonation. the nose is intoxicatingly hot with ethanol. itís not helped at all by the highly oxidized caramel malt and belgian candy sugar notes (wet cardboard and solvent) - I mean weíre talking about samaelís oak aged ale (which Iíve never encountered *without* oxidation) put into a bourbon barrel which just furthers oxidation even more. the ethanol in both the aroma and flavor seems to come primarily from the samaelís and not from the buffalo trace barrels - the bourbon flavor itself seems to be washed out by the high sugar content of both component beers, although Iím certain the bourbon sweetness amplifies this already-cloying blend. it honestly reminds me of some rather awful oak chip and barrel-aged IPAs, which tend to smell and taste of perfume, basement mold and wet cardboard. youíve got some form of sweet candy sugar/simple syrup from the reverend along with the exceedingly unpleasant oxidized caramel quality from samaelís, both of these undesirable (to me) qualities clashing with a third: the oak/vanilla/mold character of the barrel. texture is overly thick and resinous; sticky, chewy, cloying with intense sweetness - *that*, Iím going to guess, is where the buffalo trace makes itís mark: adding to the already high sweetness of reverend and samaelís - I mean basically weíre talking about two of the sweetest, messiest beers made by avery (my humble opinion, of course) and theyíre allowed into a sweet bourbon barrel for extra measure? kill me now.