Brew an Imperial Stout with shed loads of chocolate and coffee and then leave it to age for a year in Bourbon barrels and, with a bit of luck, you’ll end up with a beer as good as this.
There’s treacle tart and praline, deep dark bitter chocolate and freshly fried sugared ring doughnuts from the malting, it’s thick and rich and sticky.
You find some orange rind and autumnal leaves, pithy herbs and lemon sherbet hoppy goodness as well, but most importantly everything is made round and hefty by the damp warm booziness of the barrel ageing that adds its own damp pithy woodiness to the finish of this superbly made Stout.

Source: Imperial Beer Club