Pours clear and colourless. Old barn, mouldy cedar mustiness on the nose with brief hints of tropical fruit. Definite alcohol burn on the palate (there’s a reason they call this ‘moonshine’ in Portugal) with a finish that warms all the way down that approaches smoothness during it’s lengthy persistence. Not for the faint of heart. Interesting to try but a larger bottle won’t be making its way into my liquor cabinet.
Pour deep amber. Nose is a pleasing mix of citrus and pine. Velvety smooth on the palate With plenty of pine resin on the finish.
Pours dark brown. Aromas of sweet malt, hint of molasses and faint black liquorice notes. Palate is velvety smooth with bitter-sweet chocolate and cafe-au-lait on the finish. Highly recommended.
Pours cloudy dark yellow-orange. Sweet nose of citrus and dried apricot. Sweet and smooth on the plate with big mouthfeel and loads of oak influences. Highly recommended.
A lovely saison that pours golden orange and has a zest that pairs amazingly with breaded tilapia.
Pours light amber yellow. Lemon pound cake on the nose. There’s an almost orange TANG quality on the palate combined a nice rush of bitter hop freshness. The malt plays second fiddle without becoming overall unbalanced.
Slightly cloudy pale yellow. A bit saison-like on the nose with yeast and hints of white pepper and banana. Grapefruit pith bitterness on the palate that marches outward and sets-up camp on the edges of the finish. A refreshing palate cleansing beer.
Pours cloudy dark amber-brown. Notes of toffee and crème brûlée on the nose. The palate is smoky and reminiscent of Rauchbier with much more sweetness. The finish is velvety smooth and pleasant. Recommended.
Pours cloudy dark yellow. Nose of citrus, melon and biscuit. Velvety on the palate with generally good balance that only slightly strays into some astringent notes around the edges of the finish. Overall a nice quaff. Recommended.
If you’re still awake and looking for your next taste sensation may I humbly suggest the cocktail my father invented. A Braveheart consists of equal parts Scotch and Tawny Port served neat or on the rocks. In this case I used Té Bheag Blended Scotch Whisky and Warre’s Otima 10 Year Tawny Port. Enjoy, and HAPPY NEW YEAR!!!