The third and newest Oakey Moakey variant, this time aged on Ardbeg and Ardmore barrels (and bottled in 33 cl bottles), big thanks to Leopold! Thick and frothy, irregularly lacing, yellowish beige, eventually dissolving head over a very dark chocolate brown beer, almost black in general appearance, with a hazy, burgundy-reddish tinge. Very earthy nose: loam and humus, forest floor, damp tree leaves, moist peat but not as expressively so as I was expecting, soaking wet wood, sour apples, sherry vinegar, blackberries, soggy grey rye bread, nut shells, hint of wet chocolate, balsamico, passionfruit, background accent of anise. Estery onset, blackberry and redcurrant sourness with a vague sweetish maracuja touch to it, sharp edges with the sourness initially enhanced by spritzy (yet refined) carbonation but softening later on; lean, supple brown-bready malt base with a hard-caramel edge to it and eventually acquiring a toasty bitter edge, soaked in tannic woody effects, lactic tartness and spicy phenolic effects mingling with the peatiness, which again remains relatively soft compared to what I was expecting. Lingering sour fruitiness (blackberries) and a lot of the announced, loam- and forest floor-like earthiness in the end. Very earthy beer indeed, not an easy one for the big masses, but that of course was never Verzet’s intention (at least not in this series) so a very interesting beer for the connoisseur – I loved it, and I also loved the fact that the peated whisky effect remains altogether subtle, adding more deep earthiness than iodine-like peatiness.