Bottle shared with Muzzlehatch on 2/18/06
Foamy, light tan colored head is wispy and receding to cover and ring. Clear from having settled, with sediment on the bottom and a very deep milk-chocolate color with lighter tan/graham cracker tints. No lacing as the liquid recedes. The nose is heavily oxidized, but with such fat, sweet malts, a sweet sherry and madeira character is born. Quite strong, with light notes of anise, baker’s chocolate, dry toffee, salt, soy and vanilla syrup flavored coffee. Some over-ripe plums and earthy barley notes as it warms, with a tart currant-like snap on the end and a dusty yeast. The flavor is still remarkably sweet, with chocolate covered raisins, light prunes, maple syrup and a dry, papery note on end. Heavily oxidized as well, but the malt plays off it well. I do get the light metallic/b-vitamin like notes on the finish, almost a dirty penny or nickel sort of thing, but I’ve tasted it before in other malt monsters that have sat for a while on yeast and don’t see it as a flaw (the alternative, filtering the beer, would prove far worse, IMHO). Very low carbonation by now, of course, with a slippery, and nearly creamy texture. Alcohol is warming, lighlty evident, but otherwise well-integrated in to the flavors for such a high amount. The flavor and nose are a bit dull, overall. It’s challenging to make these old, malty barleywines taste or smell lively, but a little bit of lactic notes can do the trick, or perhaps some more roasted barley bitterness. Something needs to balance it, anyways because, as is, it’s more just a sugar and yeast novelty.

Dark tawny amber; light aroma for such a huge beer; palate is chewy, with a lot of smooth maltiness, nuts, black cherries, wood, finishing with strong alcohol. Thick.