When we brewed this barleywine back in January we designed it for barrel-aging. The oversized Cognac and Armangac barrels we filled are still aging, but we had a little extra that has been in a keg since then. The double-mash was almost all Maris Otter and a six hour boil intensified the toasty and caramel flavors. While the malt is English we hopped it aggressively to provide balancing bitterness to the intense malt sweetness.