“Imperial Stout Aged in Bourbon & Rum Barrels with Natural Flavors.”

Glassware: Snifter.

Appearance: Thick, muddy black complexion with a rapidly vanishing head. All that’s left is a bubbling island in the middle with no lace to speak of.

Aroma: There’s that much going on we don’t know where to start. The effect the double barrel ageing provides is huge. This marriage between the rum and bourbon is crazy, we’ve never encountered the two blending together as well as they have here before. Then there’s the crucial support role from molasses, licorice, toffee, dark chocolate, vanilla, toasted coconut, cinnamon-esque spice, dank musty oak and earthy charred malts. Ooofft!

Flavour: It’s a good thing we ate lunch before this. One – now we won’t pass out sitting up and two – we’re not gonna be able to taste anything else for hours! Like the aroma we’re getting a blast of rum and bourbon boosted by an ascending booze burn. Super rich toffee, molasses, licorice, dark chocolate, coffee, mixed spice, toasted coconut, burnt vanilla and a finish so hot and meaty it could have just come straight off the barby!

Mouthfeel: Unbelievably dense and heavy yet the perfect carb makes it feel lighter than it actually is. Full bodied and who could ignore that piss weak 16.5% ABV right?!

Overall: Just wow. And we thought we were getting elephants trunk from the fumes alone…once this thing is in your belly you know all about it. God damn impy stout heaven though. We can only dream that one day an Aussie brewery can produce BA Imperial Stouts on this level.