Handbottled. An unclear brown beer with a thin tan head. The aroma is sweet with notes of malt, caramel and a some oxidation. The flavor is sweet with notes of malt, caramel, over ripe fruit, and alcohol.

Rather old hand-labeled bottle shared by Ughsmash... @ flossmoor pre DLD ... Red copper ... sweet fruity juicy malts nose ... sweet with a little vanilla ... good berry fruits ... light tartness... plesant

Handbottled. Pours hazy to murky brown with a lacing white head. Oxidised and fruity aroma. Smooth and sweet flavoured brew. Light bitterness and spice note following although quite oxidised. Fruity lingering into the finish.

[BCTC ’07] - dark purple-ish brown pour, with a light, fizzy lace - thick, highly alcoholic, boozy aroma, with notes of scotch, plums, figs - alcohol burns the tongue and throat throughout - heavy caramel and brown sugar, with candied dates, raisins and figs - light notes of smoke and whiskey - full-flavored, but way too boozy - this stuff needs at least a few years to loose some of that heat.

2006 bottle (only 2-3 weeks in the bottle) at the Belgian Beer Fest on 10/27/06
Strong, deep hay-yellow, butter colored head is medium in height, but well-retained. Lucid, amber-vintage goldleaf body has light magenta highlights. Liquid looks fairly viscous; there’s a slight glassiness to it. Well conditioned/transferred, as the liquid shows a medium-high clarity from the bottle. After the initial fizziness, some bubbles remain, lazily working their way to the top to bolster the head. Light lacing is left in patches on the glass. Not quite the pillowy, mountainous head with sheet-lacing of some of the best Belgian versions, but very respectable nonetheless.
Warm butter-toffee and lightly candied raisins provide a soft and somewhat rich opening to the aroma. Definite candi sugar and some light, and very well-controlled alcohol grace the nose. Fruitiness continues as it warms, yellow raisins, red apples, juicy pears, nectarines and definite cinnamon notes as well. It’s all very smooth and dosent lay on top of an obnoxiously sweet/syrupy malt/adjunct sugar base. Reminds me of a mix between La Trappe Quadruppel and Allagash Four in its more dry approach. Biscuits and raisins with medium dry caramel and English toffee are all presented by the malts and definitely complement the lighter fruitiness of the yeast. Shockingly clean/refined for how short a time it has spent in the bottle. Tremendous potential, but also quite tastey and not-overdone as is. Medium-high strength of aroma, no flaws, no sharp fusels, just a touch of alcohol warmth that actually adds to the complexity, IMHO.
More malty in the flavor, than the nose would suggest, but again nowhere near sugary or syrupy. Rich butter toffee and caramel with some moderate breadiness asserting itself is what I get from the malt. A decided chewiness is woven in to the finish, almost like chewing on toffee or caramel. Bits of raisins and light phenols (clove, cinnamon, smoke) help keep things dry, while some peaches and nectarines add depth in the ester department. Medium, engaging carbonation. Not alcoholic at all. Touch of breadiness and a bit of acidity/astringency sit on the end. I really wish I had a bottle of this to hold on to, it’s going to be exceedingly good in another couple months.