Creamy and oaky with aromas of toffee, leather and raisins.
The oats in the brew really deliver smoothness. Complex dark malts are well in evidence and there
are peaty-smoky hints from the whisky casks, along with an oaky tartness and a peppery warmth and
a touch of zesty fruit add to the mix.
Dry, warming and bitter, with plain chocolate and coffee blending with a tartness from the oak.
Smoother, creamier and more subtle than the 12. Complex and fascinating.
By Glenn Payne
Instantly smoked, peaty and rich.
Dark chocolate but bitterness from hops.
Hop bitterness aided by malt sweetness. Reminiscent of sucking a 70 per cent cocoa chocolate square.