Pours copper with a large lasting head.Nose shows soft peated malt, bready malt, caramel and figs.Flavours include more caramel, fairly heavy peated malt, sweet bready notes, toffee, and brown sugar.

Toasty, roasty scotch ale with a healthy dose of peat. Aromas of toast, caramel and vanilla. The toast and caramel have a better balance with the peat in the mouth.

On tap. Deep amber and hazy. Caramel and toffee nose. Biscuity with some peat. Not bad, although this is a style where I want to be wowed.

Tap at the Ballarat Beer Festival 2018. Poured a hazy medium brown with a big frothy white head. The aroma is caramel malt, toffee, light dough biscuit. The flavour is moderate sweet with a smooth rich toffee malt, light peat, light alcoholic woody hop bitter palate. Medium bodied with soft carbonation. A fine example of the style.

Bottle, 12C on a suitably ugly night. Deep clear amber with a fat coat of beige head that fades. Aroma of golden raisins, figs, toffee, grass, flowers, sweet shop spices. Gracious. 7+ Didn’t pick up any peat in the aroma, but there’s a little medicinal bite upon a taste, along with the fat malt and dried fruit. It doesn’t really belong and it gets in the way. Sweet and luscious with a little lean towards dry and spicily bitter at the end. Bitterness creeps up after a time. Pretty good.