Even trying to open it slowly and gently, the beer opens with a massive champagne-like pop. It pours a very dark brown, hardly even translucent, it appears it might be hazy, but it is hard to get enough light through it to tell. It has a massive, roiling, boiling, climbing, towering head of thick light brown foam. This will need some time to settle. The aroma is sweet, malty, burnt sugar, vanilla, and oak. There is light bourbon in the background, but not nearly as obvious as most whiskey barrel aged beers. The taste is woody, burnt sugar malt, vanilla, with a very dry, bitter, and oaky finish. The bourbon is very subtle in the flavor as well. The alcohol is apparent, but not overwhelming. It provides a warming sensation.
This is fine, a bit underwhelming, while you can definitely taste the oak, you wouldn't really know it was aged in bourbon barrels, as opposed to plain oak barrels. I am surprised that bourbon added so little to the beer. Perhaps it was not the first aging in the barrels?
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