After a 'geuze' blended partially with lambic aged in whisky barrels, Eylenbosch, reviving this former household name in the lambic world since 2019, plays a variation on the same 'symphony' theme (even though the actual word 'symphony' has disappeared) with this rum 'geuze', bottled November last year from two year old lambics aged on rum barrels - only two year old lambics, so technically this product is not a geuze at all by contemporary standards. Anyway, time to get it out - and it really wants to get out, because it literally spouted out of the bottle the moment I removed the cork, luckily only for a brief moment and in this case possibly due to temperature contrast, having chilled it in the fridge on a scorching hot day. Foam kept creeping up through the bottle neck for a long time after that. Egg-white, initially quite 'wild' and rocky, eventually densely settling, medium thick, thickly plaster-like lacing head on a misty deep orange blonde robe with peachy glow. Aroma of yellow plum, dark green tree leaves, stale orange juice, not quite ripe medlar, wood sorrel, cream cheese, this slight coconutty effect from the rum piercing through (increasing when warming up and eventually evolving into something not unlike a classic Rum Sour cocktail), rotten pear to even a hint of rotten potato somewhere in the depth, soaking wet wood, parsley, wild apples, freshly fermented farmland, hay. Very fruity, estery onset, tart of course with gooseberry, yellow plum and a light but refreshing 'sting' of lemon, but also a more deeply hidden, somewhat odd sweetness of pear or even ripe nectarine; lively carb, fine-bubbled but adding lots and lots of minerality everywhere. Full, smooth body, a deep soggy-bready core under layers of yoghurty lactic acid though this time in a supple, fruity way, its 'softer side' amplified by the rum component, which retronasally unveils itself in that typical 'stale-coconut-flake' kind of way, though nowhere in a dominant manner. Lots of other, funkier elements sit around it as well, namely, providing context, complexity and colour; wild brambleberry bushes, weeds and tree leaves spring to mind, just like wild fruit in autumn or even a whiff of mushroom - and a 'wet woodiness' with tannic effects meanwhile provides yet another layer underneath. In the finishing stage, a touch of old hop bitterness, a slackening rum effect with a more persistent feel of warming alcohol, and above all this, lots of bright, crisp, tart fruit. This unexpectedly 'sunny' ending comes after much more roundness, 'darkness' and fullness, which I found particularly interesting. In the end, this is a totally different product from the new Oud Beersel geuze also aged on rum barrels (released together with cognac and calvados versions): this one is earthier, thicker, darker and much more deeply penetrated by the sweet effects of the rum (also in the nose, where it gets stronger and stronger towards the end), which a lambic lover can either love or hate. One aspect to love, is in any case that it does unexpected things with our beloved lambic, and apparently in very diverging ways. Interesting, though I prefer Oud Beersel's much more crisp, sparkly, 'green' and, in a sense, subtler interpretation of the theme.

Big, semi lasting white head. Opaque solid yellow color.
Wood phenols in the aroma.
Hard and phenolic bitterness.
Dry taste with medium body.

Pours a deep, darker amber. Clear, solid, very stable, relatively large white head. Scent is mild, some oak (no clear whisky thouhg) some brett. very silent. Taste is pleasant, got a much older taste than expected, mushroomy almost, old oak. Whisky isn't something i would have recognized. Remains very calm, fairly silent, easy drinkable. Lower than expected carbo. Mild funk, very low acidity. I do really like the lower carbonation. I'm enjoying the flavors it has, I just would have liked them (way) more pronounced. Main 'issue' for me is that this does at no point relate to whisky (or whisky barrels) to me, I honestyl would have believed it (if tasted blindly) to be more around perhaps madeira barrels - which is a very good thing according to my taste, but not so much for expectation vs delivered.

Pours hazy golden with a dense head. Hoppy and soapy aroma with notes of allspice and yeast. Fruity, hoppy, soapy, spicy and yeasty flavour. Long bitterness.

"Wild Blond". Cloudy golden colour, small white head. Some earthyness, fruityness in the nose. Light-bodied. Fruity, earthy, not so tart. Very drinkable. Vasa Sessions.

Yellowish golden colour, small white head. Aroma is floral, fruity, some funky tones with some mild fruity elements. Flavour is citrus, funk, some acidity, sourness and tart. Funky and somewhat tart frutiy aftertaste.

Hazy golden colour, small white head. Aroma is citrus, some tartness, wood and mild acidic tones. Flavour is floral, some tart wood and mild acidity. Some funk.