sarro (134) - Ann Arbor, Michigan, USA - MAY 9, 2012MacBoost (1886) - Victor, New York, USA - MAY 27, 2017
Bottle shared at perfect temp by chpueblo22, thanks Tom! Damon pours a deep black with a light brown, mocha head. The nose is rich with coffee, dark roasted malts and an earthy deep rooted oak. Taste is roasty coffee, chocolate, cocoa nibs, and more heavy chocolate. Dry roasted finish with low carbonation and a medium to full mouthfeel. Also got slight notes of anise and alcohol, but they very much complimented the beer. Can’t wait to have this beer again if possible.
2011 Damon, batch 1! On tap at Hill Farmstead 7 year anniversary party. See these links for some serious cred:
MrHangover (4442) - Den Haag, NETHERLANDS - MAY 1, 2017
Pours a viscous black with a tan head. Aroma of vanilla fudge, oak and a light bourbon. Tons of chocolate. Thick mouthfeel. Semi sweet. God nectar. Light barrel presence. Wow.
Bottle. Pours a pitch black beer with a very small ring of beige head on top. Aroma has lots of bourbon and chocolate, oak, molasses, touch of booze, syrup. Flavor is very sweet, lots of bourbon, lots of booze. Very sugary, nice aging going on. The flavor is full, darker chocolate and awesome in balance. Aftertaste is long and sweet. Great stuff. fiery_1 (927) - Vancouver, British Columbia, CANADA - APR 22, 2017
500ml bottle @ Jamie’s. Pours a opaque black with a tiny tan head. Nose is very tasty, raisins, and chocolate. Flavour is molasses, raisins, hints of chocolate and quite sweet. GRM (4020) - Aylmer, Quebec, CANADA - FEB 15, 2017
Brown bottle, 500 ml, bottled on 04.13.16, savoured on August 6 2016; eye: black, opaque, ring of beige head, light lacing; nose: roasted malt, bourbon, molasses, anise, slight alcohol, slight coffee, slight chocolate; mouth: roasted malt, bourbon, molasses, anise, slight alcohol, slight coffee, slight chocolate, light alcohol warmth, finale in bourbon with good presence of roasted barley, full body, below-average carbonation, mildly sweet, silky texture; overall: quite good
Bouteille brune, 500 ml, embouteillée le 04.13.16, savourée le 6 août 2016; œil : noire, opaque, anneau de mousse brune, légère dentelle; nez : malt torréfié, bourbon, mélasse, anis, très léger alcool, très léger café, très léger chocolat; bouche : malt torréfié, bourbon, mélasse, anis, très léger alcool, très léger café, très léger chocolat, léger chaleur d’alcool, finale en bourbon avec bonne présence d’orge torréfiée, corsée, carbonatation sous la moyenne, moyennement sucrée, texture soyeuse en résumé : bien bon Mortlach (2335) - Rome, ITALY - FEB 12, 2017
750ml bottle shared by Theydon_Bois @Ma che siete venuti a fà (thanks Colin!). Nera, densa, impenetrabile, bella schiuma color cappuccino, molto persistente. Naso pulito ed elegante, di enorme raffinatezza, sentori di malti tostati, cioccolato fondente, leggera vaniglia, alcol nascosto. In bocca è vellutata e setosa al palato, morbida ed equilibrata ma al tempo stesso intensa, lunga, complessa e appagante. Note di cioccolata fondente, melassa, note legnose, finale amarognolo appena caffettoso, alcol non pervenuto. Imperial Stout sopraffina, di classe straordinaria.
aleigator (945) - GERMANY - JAN 22, 2017
Pours an oily black color with a small, dark brown head, which vanishes immediately.
The aromas of this are simply amazing - there’s a lot going on with licorice, scorched malts, tobacco and dark chocolate. The barrel adds a tremendous depth with dried apples, rock sugar, peppers, dried plum and lots of spicy wood, tickling the nose by developing a boozy warmth.
Drinks silk and velvet, full bodied with lots and lots of alcohol soaked layers of rich maltiness.
Tastes right from the beginning of burned malts, wild honey, whipped cream as for its awesome mouthfeel, and fudge. Develops a spicy licorice roastiness once the barrel gets noteable, together with cinnamon, toasted nuts and a luscious amount of bitter chocolate. Finishes with molasses, melting chocolate, long lasting tobacco, dried earth and a flowery note from the otherwise still pleasantly spicy barrel.
This is like an amped up Bourbon County - not necessarily thicker on the tongue, but even creamier with more roast and bitter chocolate, countered by an even sweeter fudge note, balanced by earth and spices. Awesomly intense and balanced throughout. Johnsense (1631) - - JAN 2, 2017
Pitch black pour, offwhite head. Amazing aroma, bourbon , dried dark fruit, coffee, roasted malt. Black chocolate giving way to bourbon, coffee, blueberry, dark malt. Fuller body. Amazing. Sammy (12105) - Toronto, Ontario, CANADA - JAN 2, 2017
Very imperial stout aroma. Bourbon character in finish. Very opaque brown. Some head. Very smooth. Pretty good, like nitro. rederic (3335) - montréal, Quebec, CANADA - DEC 8, 2016
500ml bottle, 2016, deep abyssal black color, with a tan-coloured head, with a nice fruity dark chocolate, mild bourbonish nose, with some vanilla oak barrel, toffee, light chocolate cup filled with bourbon liqueur, brownie, sweet roasted, chocolate, black, toast malty accents, and some burnt fruitcake, cocoa, mocha coffee notes in the aroma follows through on a full-bodied palate with a warmth good syrupy chocolatey, molasses, fruity bourbon barrel, vanilla, burnt fruitcake character, with some sweet roasted, chocolate, black, wheat, toasted malty, brownie, dark chocolate baking bar, burnt chocolate cake, chocolate syrup flavours, leading towards a warming syrupy chocolatey bourbonish, a lingering sweet fruity roasted, chocolate, toasted, wheat maltiness finish. thepatrickman (1307) - Durham, New Hampshire, USA - NOV 25, 2016
Bottle, shared by a (crazy generous) friend from high school. Everything about the initial appearance of this beer is impressive. It’s jet-black with a mocha-white head, and it pours into the glass like a viscous oil. The aroma is moderate bourbon and sweet chocolate. The taste leans more towards the traditional Russian Imperial Stouts I’ve had, with more sweetness and dark fruit than chocolate or coffee, and the bourbon barrel flavor is reasonably restrained, giving some undertones and aroma, but mostly allowing the malt to take center stage.