Pint can pours with a ruby red to mahogany colored body that supports a light tan head of foam. The modest aroma doesn't seem to have a plan or a purpose as I get cherry and plum esters running up against vanilla notes and a touch of malty sweetness. The taste delivers modest sweet dark fruity esters that quickly give way to vanilla bean richness nuanced with winter spices and murmurs of sweet malts. It seems to me the treatment is there to spruce up a sup bar base barleywine. Is that really needed? Just brew better barleywine. Thank you.