Draught at EBF on 2/9/07<br />Chocolate-milk colored body is very hazy, showing only medium-low clarity. It has tan streaks through it and a light-tan head that recedes quickly to partial cover and a ring, leaving moderate lacing, however.<br />Gummy chocolate and vanilla cream are heavily sweet in the nose, masking the bourbon initially and only allowing it some expression towards the finish, where it’s actually quite juicy?. Can you say that about bourbon? It gives it a very fruity/acidic roundness that mixes with the chocolate and sweet pale malts to give a molasses and light coffee nose. Fresh, nutty yeast a la berkshire on the end as well, and fruity, lightly acidic and very juicy-green hops wade in to the mix. Not sure they are very at home there, as I’ve never found green, juicy American hops to work too well with chocolate and bourbon and the like. Medium to medium-high strength of aroma, alcohol well-concealed.<br />Bourbon is stronger in the flavor, breaking through the dense caramel-chocolate-pale malt combo of sweet, gooey, caramel and milk chocolate flavors to provide spiciness and a fair amount of heat. It dries it out well, but leaves a bit too much sharpness acidity on the end, with hops briskly adding to the acidity. They are juicy and fruity, but again, seem a bit out of place here. Not much oily/oakiness, moderate alcohol apparency, some thinning on the end, but through-and-through, a very soft, fairly deep body, with moderate to moderately-low carbonation. Nice to see the barrel character toned down from their last bourbon experiment (Kentucky Porter).