Appearance: pours black with little to no carbonation – slow pour with no visible sediment. Espresso crema collar, no head. Swirls with espresso crema spots.
Nose: chocolate covered raisins and prunes. Tart little nip in the back. Smoke esters, charcoal. Black licorice root. Smoldering pile of brush – old twigs, leaves, wood. Leathered – gentleman’s club, polished and black with time. Peat and tar.
Palate: wow – soft and velveteen mouthfeel. Tart and leathery – dry, leathered burnt charcoal finish. Cigar and tobacco leaf, smoldering and smoky. Long leathery finish. Black licorice root and candy – raw untamed anise burnt charred and brittle. Nutty date and prune stones. Bakers chocolate. Silky milky mouthfeel – hint of lactobacillus. Leather in the middle. Sour milky tart pitted dark fruits. Iced espresso. Mexican espresso.
Final Thoughts: wowsers! Cellaring beers is a bit of a crapshoot; no matter how prepared and knowledgeable one is there is always a chance that the beer will be long past its prime with no intentions of ever returning. Thankfully, the 2001 Imperial (Extra Double) Stout from Harveys was a winner hands-down as my empty glass eventually proved.
(an original written work by Kristyn Lier. plagiarism is not tolerated)