When fully chilled, coffee is bitter and maple syrup is barely present. Let it warm a little and it all integrates much better.

When fully chilled, coffee is bitter and maple syrup is barely present. Let it warm a little and it all integrates much better.

Still fantastic. No drop-off but my preference center's around the three year mark. Barrel-aged is great but not what I want all the time. Perfect with beef stew.

Nearly 3 years old and this is in it's prime.

Yep, this is my definition of Russian Imperial Stout.

Dried fruit, lots of residual sweetness. Almost cloying. A 6-8 ounce serving would be enough for me. Not as much depth as I would have expected from the barrel, though I didn't expect to wait two years before consuming. No regrets but not worth revisiting.

I missed recording a bottle of this somewhere.

Silky smooth.

Half a can is just right.

A bit too much. Only open this when you're ready and desirous of true decadence. Drips barrel, almost a licorice sweetness, rich. Could do with more bitterness and roast.

This is insanely good. Pure dessert. Hops barely present compared to the 2017 at this point. Not sure how much to attribute to vintage vs. age.

Drank a bottle with a dessert consisting of butterscotch pudding and homemade shortbread. Really brought out the "American" style. Hops were much more prevalent when consumed with sweeter foods. Still amazing every time.

Best just below room temperature.

Works as a float but doesn't completely mesh with the vanilla custard.