The beer itself started out at 11 percent and with a pretty simple makeup – two malts and two hops – before being added to the barrels, in which there was still some whisky sloshing around. After two months, it was extracted and had risen to 12.9 percent ABV. Once in the glass, it's a hazy ruby amber colour drop best sampled warmer that's awash with rich, creamy toffee malts, sweet stewed fruits, oak, vanilla, a touch of whisky and sherry, and some softly spicy booze all of which warms in the sultry manner of a Caribbean summer's eve.