Ratman197 (15624) - Arvada, Colorado, USA - SEP 22, 2005
Bottle 2004 vintage poured a hazy copper with a small but lasting amber head. Aromas of bacon bits,sweet fruit, and a bit of toffee. Palate was heavy and oily. Flavors of bacon bits,oak, molasses, and butter with a sweet warming finish. 1FastSTi (3358) - Glendale, Wisconsin, USA - SEP 19, 2005
UPDATED: MAR 28, 2006 275 ml 2003 bottle. The beer pours to glowing copper body with a thin oily looking white head, visible carbonation and spotty lacing. I like the shiny color. The aroma is a nice strong barleywine aroma with a huge peaty scotch. This smells awesome. I love Lagavulin scotch. Smoked oak. Clover. The flavor is sweet nougat candy, smoked peat, sweet but not cloying. Molasses, butter, anise, tobacco. Sweet and dry (if that’s possible). Full bodied, lively carbonation. Very warming but one doesn’t taste the alcohol. Very delicious. 9, 4, 9, 5, 19 = 4.6
Philip (436) - Illinois, USA - SEP 13, 2005
275 ml 2004 bottle. I really got into scotch, this is great. 10, 4, 8, 4, 17 = 4.3
2004 bottle. I’m generally adhere to the principle that one needs no more than 2-3 ounces to rate a beer (how would professionals rate Scotch otherwise?), but in the case of this particular ale, one’s experience heightens with continued consumption. Defying economic theory, there are no diminishing marginal returns here. The combination of barleywine sweetness meets Lagavulin smokiness is rather surprising initiatlly, but as the shock decays and one’s senses grow accustom, one is treated to a hedonistic experience. Notes of cedar, smoke, toffee, butter, and what I like to think of as Italian mortadella embody all that is good in life (and beer). I enjoyed this immensely and eagerly anticipate its ageing virtues. 21iceman40 (1735) - Grafton, Wisconsin, USA - SEP 8, 2005
Ah, the whiskey one. A slightly dark amber color to it. I get the aroma of a bbq house out of it as i definetely get some smoked hickory in the aroma. I get some cowboy beef jerkey in the body and also some brown sugar and maybe even some bacon cooked up in that brown sugar. LilKem (1213) - Marietta, Ohio, USA - SEP 7, 2005
This was interesting. had some seriosu funk to it, like the cheese funk from a geuze or something. had a big well water, metallic taste too. definitely get the alcohol, and for some reason pizza?? like bacon or pepperoni/ smoked. weird.
jmuhops (669) - Winchester, Virginia, USA - SEP 2, 2005
Pours reddish-amber with a single layer of bubbles on top. Smoke, oak, dark fruit, light hops in the aroma. Faint but complex. Very sweet flavor. Unfortunately reminds me of the Utopias, just not as sickening. Alcohol is well-masked. There’s a very nice dry oak, peat, and tobacco finish that leaves me feeling like I just smoked a cigar. Seriously. That’s awesome. wunderbier (1434) - Tampere, FINLAND - AUG 22, 2005
Deep burnt orange hue with a medium, frothy, white head. Smoke, oak, toffee, caramel, alcohol...almosty a meaty quality to this one. Heavily sweet, moderately acidic flavor. Heavily sweet, moderately acidic finish. Full bodied, sticky texture, moderate carbonation, light alcohol. I just don’t think an Islay whisky was the right choice here... JCapriotti (1379) - Milwaukee, Wisconsin, USA - AUG 18, 2005
Nice clear deep amber body, thin off-white head.
Sticky sweet hops, whisky cork aroma.
Sweet syrupy malt, whisky adds a slightly overpowering character. Its not strong with whisky/alcohol, but its strong with general flavor knocking up against the sweet malt. After a while though, I’ve grown to accept it. Its kind of nice, but the barrel aging in this, to me added a dry woodiness that caught me by surprise.
jimmack (1223) - Nutley, New Jersey, USA - AUG 16, 2005
275ml. bottle brewed in 2003. Clear copper color with a thin white head. Aroma of peat smoked malt, whiskey and caramel. Smoky malt flavor with some whiskey, caramel and tobacco. Not my thing but well made. OlivierMTL (709) - Quebec, CANADA - JUL 31, 2005
UPDATED: AUG 1, 2005 Édition 2003. Couleur orange caramel à l’apparence claire, translucide et alcoolique. Aucun dégagement gazeux lors du service, faible mousse facilement re-créable en agitant le verre. Arômes marqués des caractéristiques d’un alcool fort, oui, tel le whisky mais aussi le sherry pour l’oxydation qui est facilement détectable. Alcool, sirop d’érable, dattes, pommes meurtris sous une touche organique, terreuse et de fumée style tourbée. Quoique bien maltée en bouche, on n’y trouve qu’un soupçon de l’épaisseur de celui habituellement présent dans les vintages. Toujours plutôt sucrée, une touche d’oxydation est suivi d’un signifiant mordant de houblon vert. Finale très alcoolique rappelant aussi précisément la cire à chaussure., probablement à cause de son caractère fumée. Texture sirupeuse et collante, corps d’épaisseur épaisse à pleine, fine carbonatation chatouillant momentanément la langue. Bouteille, Charlie’s Liquor, Boston, Janvier 2005.