Overall the thing that blew me away by this vertical was the complete lack of oxidation. Even the first batch, 2006, was relatively free of oxidative effects. This is a good and bad thing. Personally, I like a little oxidation. It adds sherry/port, dried fruit, and a bevy of other effects. On the other hand, it was fantastic to taste a BA imperial stout without negative stale oxidation too.
Bottom Line: I love this beer with 4-5 years on it. The roast and booziness has mellowed, but there is still an impressive roast malt character and body along with some vintage flavors.
Tasting notes below:
2013: Coffee grounds, caramel malts and a somewhat harsh booziness. Light vanilla oak presence that stayed constant throughout the entire vertical. Astringent roasted finish.
2012: The fullest bodied of the bunch. chewy black licorice, cheap rum and bittersweet chocolate.
2011: Still a bit fusel-y, but starting to show some vintage flavors. Raisins, black chocolate and spiced rum. The fullest bodied and sweetest of the bunch. Astringent roasted finish almost totally gone.
2010: Sweet cuban coffee, brown sugar, and port. Less sweet and more integrated than the 2011.
2009: Most bottles of this vintage were infected and this was no different, however, it was substantially less than most we’ve experienced. Was much drier with a distinctive red wine quality. Still chocolatey, but not near as sweet. Was some folks favorite, but I found it too dry to allow it best qualities to shine through.
2008: Belgian chocolate, raspberries and oak-induced vanilla and coconut. Perfectly balance of sweetness. Amazing.
2007: More roasted than the 08, presenting more of a coffee flavor. Caramel and vanilla, but overall a subdued bottle.
2006: Very coffee forward and bitter. The same flavors as previous years, (chocolate, caramel, sherry, etc) are present, but muted. Comes across a bit flat.
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