4 years ago
My first barrel-aged brew in Australia. Let's see how it works... The glass fills with opaque, jet black beer with modest, short-lived carbonation. Emerges a yellowish, sawdust-hued head whose texture is soft mousse-like with a dozen of bubbles bursting slowly. The head amounts to half a finger and decorates the top throughout the entire drink. The scent is substantially attractive: colossal sweet licorice and a noticeable medicinal note. A faint oaky suggestion lingers tarredly to the nostrils. The tongue is nervous to receive the first sip. Finally, the waiting is rewarded: thick, oily sweet licorice. The medicinal nuance of cough syrup is hefty. I also find licorice root and aniseed. The oak barrel has released its distinct woody, a bit edgy aroma to the beer. I'm imagining also a tiny drop of malt whiskey in the palate. The body is really robust. The beer finishes with somewhat bitter licorice, a good amount of licorice root, a nice heap of aniseed and heavy cough syrup. A sharp note of whiskey barrel penetrates to every nook of the mouth. The aftertaste rolls substantially long on the tongue. The mouthfeel is strong, slightly woody, heavily oily and somewhat creamy. It's also thick, relatively sappy and lip-glueing. Furthermore, the mouthfeel is elegant and deep but not too complex nor mature. Good stuff from Tasmania!