Decent, but a little too chocolate ice cream like, artificially flavored a bit. Mikkeller ams

Imperial stout from the country where it originated in the 18th century, aged on whiskey barrels from said country, thanks Craftmember for sharing. Greyish pale beige, moussey, shred-lacing, breaking yet retaining head on a very dark chocolate brown beer, as good as black in fact, with misty mahogany edges. Aroma of walnut paste, soft Irish whiskey, coffee grounds, deep-fried parsley, toffee, young oak wood, burnt potato chips, dried thyme, mocha ice cream, chewing gum somewhere, almond, nutmeg. Restrained in sweetness yet rounded, with a touch of raisin and a light hint of smoked prune or chewing tobacco somewhere, softishly carbonated with full, rounded body. Some black olive-like umami (even a whiff of beef stock) lingers over a smooth toasted pecan-, bitter chocolate- and brown bread crust-like middle, with again that vague smoky (pipe tobacco) touch at the back coming from the whiskey but very softly so; coffee grounds-like roastiness plays a part as well, but not too emphatically, while gentle woody tannins add dryness without becoming outspokenly astringent. Warming whiskey in the finish as can be expected, but like the other barrel features (the wood itself), kept relatively subdued and in that sense remaining well in balance with the actual beer. Opens gradually upon warming – one for the lovers of more restrained ‘oldskool’ imperial stouts.

Roast and sour whiskey. Lots of sour whiskey. Black pour with decent mocha head. Tangy whiskey finish. Tap at Churchkey.

Roast, bready, grainy, barley, husky

Pours black, scent is roasty, soy, hidden BBA. Taste is light, bit roasty, rather than the bittersweet side. Coffee. Barrel is very lost. Meh.

500ml bottle @ monthly tasting, Chez Sophie, May 22. Thanks Jeremy for this one. A new Irish region for me. Brown appearance, off-white head. Not much whiskey barrel aging coming through, some port like dark fruit moments, perhaps a hint of almond. A fine sipper in any case.