5.6

Appearance - 6 | Aroma - 6 | Flavor - 6 | Texture - 4 | Overall - 5.5

Gushing to yeast-covered yellow tower of foam, leaving fully muddy red-brown beer. Pharmaceutical, dark candi sugar, alcohol, sweet fruit as oranges or (dried) apricot, molasses syrup, faint whiff of some spice and lots of sulphury yeast. Bitterish-burning-sweet flavour, with lots of fruity and yeasty (ester)notes. Jumble of flavours, if all dominated by the fulminating yeast. Burning MF, overcarbonated, sticky, alcoholthinning. Clear and convincing evidence of not having any idea or control on the secondary fermentation. What I don't get is how the yeast remains so active despite the whisky addition and the ABV.