Thanks Mike.
Poured into a snifter, the appearance was a rugged dark brown color with a finger’s worth of white foamy head that settled at a nice pace. Light lace slid.
The aroma had a huge amount of bourbon soaked malts, smooth and sweet with the woody dryness, vanilla, milk chocolate, light sweet cracker, sly toast, subtle coffee bean, sly maple syrup sweetness and then it coughs up a little bit of smoke at the very end.
The flavor wrapped tightly the prior mentioned aromas to encase the aftertaste with smooth clean sweetness. Finish was malty and woody dry.
The palate was medium bodied generating a good sipping quality about it. A quality to lead many hardened beer geeks into cherishing the extra nuances of the feel - how it trickles along your tongue. The carbonation felt good and the ABV definitely reflected the brewer’s intent.
Overall, did I really just talk like that? Well, I probably didn’t need to sound the way I just did, but if anything - yes, grab a bottle of this and ponder if you will, as I will go back to sitting in my easy chair and continue drinking the crappy Magic Hat that I sometimes exposed myself to. But as for this beer, yes, I will remember you always.

Bottle 22fl.oz. @ [ Klimaet Cellar Clearance Tasting ], Aarhus, Denmark. [ As Perrin No Rules Vietnamese Porter ].Clear dark brown colour with a average, frothy, good lacing, mostly lasting, beige head. Aroma is moderate to heavy malty, roasted, chocolate, coconut, alcohol, bourbon, cacao - candy, bounty, light vanilla. Flavor is heavy sweet and moderate bitter with a long duration, cacao - candy, chocolate, sweet malt, coconut, bounty. Body is medium to full, texture is oily, carbonation is soft, finish feel is light alcoholic. [20170203] 8-4-9-4-17

Kokos, lukrecja, wanilia, #teamcukrzuca, ale w elitarnym i zajebistym wydaniu. Przyprawy, cielistosc spoko ale za malo. Ekstraklasa.

So I remember when oatmeal stouts used to be so common. This was like, in the 20th century. Sam Smiths was a thing, and a large proportion of US micros were emulating the more famous British ales by making ESBs and oatmeal stouts. What a time to be alive. I don’t recall ever seeing an imperialized oatmeal stout, and of all the things to receive that treat, how did it take so long? This is good stuff. Of course, oatmeal ferments out more, leaving a lighter body, and honestly that is just what the imperial stout movement needs. The thicker heavier beers are so 2009. This has all the flavors you want, rich roasted malts, sweeter caramels and chocolates, with anise notes throughout - but a lighter drinkable framework without sacrificing oomph.