16 oz. can split by T.J, thanks for the tick! Canned on 4/18/17. Clear golden color, head died to nothing. Aroma is botanical like gin. Maybe a honey Pils note. Swirl around the snifter produces a bouquet.

Flavor is grainy, good amount of flowers, not a whole lot more. Lighter body with a crisp texture. Ends with a gin like finish. Interesting but certainly going to revisit.

Poured from bottle 4/18/17 clear lemon color with a minimal white head. Aromas of a botanical garden juniper mild grains. Taste is light honey with lots of floral botanical tones and a slight bitter finish. I do not taste any barrel at all.

16 oz. can split by T.J, thanks for the tick! Canned on 3/6/2017. Almost clear brown/ mahogany / ruby. Some whimsical head. Aroma is toffee, ale yeast, and maybe a dark fruit?

So this beer is the base of their barrel program. Oh boy... Well, it is caramel, toffee and dark fruit with a substantial bitterness in the finish. Texture is almost sticky sweet but the astringent bitterness hits in the end. Stand alone this is not very good. I have friends with better home brews. Yikes

Poured from can dated 3/6/17 nice ruby brown with a thin off white head. Aromas of caramel malt yeast mild cranberry notes. Taste is sweet malt with a lingering bitterness. Imagine if the base beer was 10 times better than this how amazing the barrel aged beers would be. At least some of the aging covers up the flaws in the base. Use a base recipie from Incredibrew!

12 oz. bottle. Thank you Willrunforbeer on this special release at Ipswich Brewery. Amber in color, thin white head. Aroma is mild rum, oaky, toffee, yeast. Flavor is a direct reflection.

Rum barrel seem to have enhanced the base ale. And after only one month in a barrel it is impressive how much the ale extracted without becoming overwhelming. Pretty nice.

Poured from bottle thanks Willrunforbeer nice amber color with a thin tan head. Aromas of caramel toffee malt earthy notes. Taste is light rum vanilla oak slight bitterness. Not bad.

Draught at Salty Pig, 3/4/17.
Dark, inky black with a medium-sized tan head showing moderately-strong retention.
Thankfully free from any barrel excess in the nose (and to be honest, I couldn’t really tell it was barrel aged). The one month it spent makes sense, and I really appreciate the restraint here. Fruity chocolate and cocoa mix with light fudge and vanilla. Some spiciness perhaps signifies the whiskey with a hint of alcohol warmth on the very end. Strong roast and light ash are noted on the end, but the chocolate-vanilla "sweetness" balances.
In the mouth it’s rich, lightly sweet and malty with notes of plum, maple, raisin and dark chocolate all set against a more dry roast with good acidity and what could be dry barrel tannin and spicy whiskey. Low but engaging carbonation and a proper attenuation make for a beer that has a great depth of flavor but drinks much lower than you’d expect. Very nice.

Draught at Canary Square, 10/31/16.
So each beer of theirs is being aged in different, separate barrels for varying lengths of time and released as separate-releases, which makes sense given their different barrels and different lengths of time spent in barrel. Unfortunately, I’ve yet to see it noted at any bar which release it is. So it’s going to take a while to sort these out. Anyways, this beer is being released as a Bully Boy whiskey (available 1, 3 or 6 months in barrel), the second being a rum barrel and finally the third being a "Double Oak Whiskey". I assume this is the Bully Boy whiskey, but have no idea if it’s the 1, 3 or 6 version.

Draught at Tip Tap Room, 8/24/16.
Lightly hazy, soft, peachy-gold with light amber tints and a medium-sized white head showing moderate retention.
Gin botanicals are immediately noticeable in the nose, adding fruity-tart juniper notes alongside light vanilla and honey-tinged malts. It was only barrel-aged for one month, so not surprisingly, I don’t get any wood or tequila in the nose, but the botanicals relinquish their initial dominance to allow more malt character and perhaps some nutty tannin to break through.
It fares better in the mouth, with a malty-soft texture showing moderate attenuation. Botanicals are there again, with lots of fruity and spicy juniper, but don’t overwhelm. I looked for the tequila but at best, there’s a spiciness that you can’t put your finger on, mostly dominated by the juniper. Still, the flavors soften and meld together better as it warms and breathes and by the end of the glass, what I thought was going to turn in to an adjunct bomb, is actually quite nice. Now as to it being a pilsner, well, I guess you could call it an Imperial Pils, at best....Definitely much maltier and with a bigger body than any ordinary pilsner.