corby112 (2804) - philadelphia, Pennsylvania, USA - AUG 24, 2012
Draft at Monk’s Cafe in Philadelphia, PA.
Pours a dark chocolate brown color that’s almost black and completely opaque with a one finger beige head that slowly fades into a thin lasting ring. Sporadic lace left behind. Good retention on these crazy high abv beers.
Sweet vinous aroma with a nice whiskey barrel presence that gives off lots of sweetness which slightly overpowers the malt notes. Not picking up much hops. All whiskey, toasted oak and vinous dark fruit.
Medium bodies and extremely well balanced. Oddly enough, the barrel character is all toward the end of the palate. Lots of vinous dark fruit sweetness up front with hints of plum, raisin, fig and dark berries. Not picking up hops but the barrel comes in toward the end. dryness from the toasted oak and some coconut followed by spicy whiskey sweetness. Great whiskey flavor without any heat whatsoever. How do they get the ABVs on these barrel aged beer so well masked? Dangerously drinkable, well balanced and delicious. PhillyCraft (7582) - Philadelphia, Pennsylvania, USA - JUN 5, 2012
On tap with brewer at Monks. Pours a dark purple, not much head or lace. Aromas and taste of rich brown sugar, purple plum guts, whiskey peat, smoked and charred grains. Boozey as shit. Nice hop presence. Great brew. jredmond (8441) - New York, New York, USA - JUN 5, 2012
Draft at Monk’s with Vinny. Pours a deep brown body with nice haze. Aroma is fresh hop, belgian yeast, wood, and smoke. Mouthfeel is medium with similar notes in the flavor plus some toast, dark fruit and wheat. No booze at all. callmemickey (4549) - Philadelphia, Pennsylvania, USA - JUN 4, 2012
UPDATED: MAR 1, 2013 Pitch black body. Thin khaki skim. Nose iz undeniably smooth scotch. All of the positive notes (wood, light smoke, grain and spice) without any harsh burn. Hidden but present is a grassy hop coponent and raisins and dates. Medkum to full bodied. Appropriately carbonated, surprisingly good.