Aroma: “Full of woody and spicy hops, toffee, caramel, stewed fruits, banana, alcohol, sherry oxidation, even some dates, figs, light chocolate, and vanilla.”

Flavor: “Toasted caramel malt, with dried nutty notes and a hint of dates, too, but in a mild way. There’s a touch of pleasant oxidative sherry notes and broken down malt that gives a nice level of baseline bitterness to cut the sweetness. It all works relatively well.”

Overall: “A British take that could handle just a bit more body. The malt does a good job of smoothing out the high alcohol heat.”