Scopey (4612) - Croydon, Greater London, ENGLAND - NOV 24, 2013
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
Cask at White Horse. It pours deep brown with a thick off-white head. The nose is wood, earth, toast, light smoke, spice and umami notes. The taste is wood, earth, toast, dark fruit, berry, spice, varnish, tang, earth and varnish with a dry finish. Medium body and fine carbonation. Pretty tasty and well-balanced. Nice example of an old ale. Rather enjoyable stuff.
FatPhil (8107) - Tallinn, ESTONIA - JAN 28, 2013
3.5 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Gravicask (CWAF2013, Thurs)
Darkish reddy brown. Immediate "yum" from the aroma - slathered with cappuccino. There’s coffee all over the place in the taste too, but has some acidity that reminds me of the burn you get from vomitting. Still, gotta love the smooth and rich coffee roast. [cue beanshake action]
imdownthepub (9163) - Banbury, Oxfordshire, ENGLAND - JAN 19, 2013
3.2 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
Cask conditioned at Cambridge Winter Ales Festival ’13. Chestnut with no head. This started off with a nutty chocolate flavour, a touch of tartness follows though, becoming fruity. Reasonable depth, reasonable beer.
mr_h (2094) - Ayr, SCOTLAND - DEC 8, 2012
3.4 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Cask by handpump at The Twa Dugs, Ayr - clear brown, thin beige head, sweet malty aroma, chocolate, caramel, oily feel, bit cold
Stuartyboy (344) - SCOTLAND - DEC 8, 2012
3.2 AROMA 4/10 APPEARANCE 4/5 TASTE 7/10 PALATE 2/5 OVERALL 15/20
On tap at twa dugs Ayr flavors of milky coffee and Carmel chocolate with initial sweetness fading to a bitter finish
fonefan (31777) - VestJylland, DENMARK - MAY 18, 2012
3 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 12/20
Cask (handpump) @ Blue Blazer, 2 Spittal St, Edinburgh, Scotland EH3 9DX.
Clear dark brown colour with a average, frothy, good lacing, mostly lasting, off-white to beige head. Aroma is moderate malty, roasted, chocolate, burnt caramelized malt, light burnt. Flavor is moderate sweet and light moderate bitter with a average to long duration, sweet caramel, mat, sweet dark malt. Body is medium, texture is oily, carbonation is soft to flat. 
tombyars (1269) - Saltcoats, SCOTLAND - FEB 2, 2012
4 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
First tasted this in Chestnuts Hotel, Ayr in January 2004. Cask, handpump dispense. Ruby black in colour with a thick creamy buff head and resembles Orkney Dark Island in looks. Rich roast coffee and caramel notes in the long seductive sweet aroma. Thick creamy mouthfeel in texture (like Dark Island) and superb lacing throughout. Dark malts give a rich moist and heavy fruit loaf base with dates, damsons, sultanas, molasses and caramel. Slight prickle of spicy hops but short lived in the aftertaste. Finish is thick and powerful with the malt as vinous port, treacle toffee and oak cask come through. This is a cracking Scottish Old Ale and highly recommended.
Benjii (3049) - Edinburgh, SCOTLAND - JAN 29, 2012
3.3 AROMA 6/10 APPEARANCE 4/5 TASTE 5/10 PALATE 3/5 OVERALL 15/20
On cask at The Bow Bar. Pours a dark brown colour with a thick, light tan head. Aroma of roasty malt, coffee and chocolate. Similar roasty flavour with chocolate again and a creamy mouth-feel. Nice.
downender (5624) - Bristol, Gloucestershire, ENGLAND - FEB 5, 2011
3.6 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
On gravity at the Tewkesbury Beer festival, 4/02/2011. Jet black with a slight tan head. Sweetish aroma of dark fruits and caramel, with some balancing roasted malts. Flavour had the same sweetness, with some chocolate and milky coffee notes, leading to a dry finish. Very good.
JohnRMurdoch (2699) - Glasgow, SCOTLAND - JAN 8, 2011
2.7 AROMA 5/10 APPEARANCE 3/5 TASTE 5/10 PALATE 3/5 OVERALL 11/20
UPDATED: JAN 9, 2011 Cask @ The Cafe Royal, Edinburgh. Mild fruity aroma. Dark brown colour with a good head. Mixed fruit & prune flavour. Coffee aftertaste. Not really my thing.