Boundary Bay Brewery Bootlegger Barrel Series: Imperial Oatmeal Stout - Oak Whiskey

Bootlegger Barrel Series: Imperial Oatmeal Stout - Oak Whiskey

 

Boundary Bay Brewery in Bellingham, Washington, United States πŸ‡ΊπŸ‡Έ

  Stout - Imperial Regular Out of Production
Score
6.96
ABV: 8.5% IBU: - Ticks: 5
Imperial Oatmeal Stout Aged in Chuckanut Bay Distillery Hungarian Oak Whiskey Barrels
 

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6/10 β€” Appearance 6 Aroma 6 Flavor 6 Texture 6 Overall 6
Draught at the brewery. I really enjoy their standard imperial oatmeal stout and was very much looking forward to this but the beer is almost entierly masked by the whisky barrel charesteristics. Heavy oak and whisky notes with minimal roasted malt underneath. Too much barrel and not enough beer for me.
Tried on 16 Jan 2017 at 12:01

7/10 β€” Appearance 8 Aroma 7 Flavor 7 Texture 6 Overall 7
Tasting at Matt’s
Dark brown color, small frothy head. Mild aroma, but nice mix: dark malts, tobacco, oak. Moderate body strength, moderate sweetness; chocolate drink flavor, some oatmeal, a bit boozy, with bourbon touch.
Uncomplex, a bit over the top, but not bad.
Tried on 19 Apr 2016 at 22:53

7.2/10 β€” Appearance 8 Aroma 7 Flavor 7 Texture 8 Overall 7
Dark brown, sweeter toffee notes on the nose. Fairly rich character, light toastiness, and the rich toffee character is nicely developed.
Tried on 23 Feb 2016 at 11:56

7.5/10 β€” Appearance 6 Aroma 8 Flavor 8 Texture 6 Overall 8
Bottle - Dark cocoa and chocolate notes. Deep jet brown with a small beige head. Nice cocoa and sweet barrel notes. Well balanced and nice light bourbon notes.
Tried from Bottle on 06 Jan 2016 at 22:56

7.9/10 β€” Appearance 8 Aroma 8 Flavor 8 Texture 8 Overall 7.5
22 oz. bottle, pours black with a small beige head. Aroma is complex, with notes of whiskey barrels, oats, and dry cocoa notes. Flavour is along the same lines, with notes of whiskey barrels upfront, followed by oats and cocoa. Complex and with a pretty dry body. Really well-balanced and harmonious. Excellent.
Tried from Bottle on 06 Jan 2016 at 22:40