Kuhnhenn A Few Shillings Too Many

Best Before 2009 (coming in right below the wire) A- Pours a murky brownish hue with a very small, tan head. S- Smells deeply sweet, brown sugar, vinous notes, dark fruit, dates, raisin. T- Taste is much lighter and sweeter than the nose. Lots of vinous, red wine notes come out, plum, quite a bit of unfermented sugary sweetness towards the end. M- Has the mouthfeel of a Cabernet at this point. Fairly thick, almost no carbonation. Seems to work well with the flavor. D- From the nose I was expecting an entirely different beast altogether but this one really suprised me. It has definitely aged well. I would have been interested to see what it tasted like a year and a half ago with more carbonation but the creamy mouthfeel seems to work for this one.

355mL bottle, December 2006, courtesy of ryan. Thanks! Pours a dark, murky reddish-brown color; mostly headless; viscous. A vinegary note upfront that’s definitely out of place; inside, however: viscous raisins and dates; currants, raspberries, chewy maple syrup; like a funkified fruit rollup. Full mouthfeel: intense, chewy dried red fruits (cherries, raspberries), viscous candy; again, fruit rollups and fruit leather; even with the initial tartness, this is still reasonably pleasant; wish I tried it a year ago. Long finish: raspberries, dried cherries, and plenty of mildly tart candies and dough.

Bottle from crosling. Fairly clear dark amber with no head. The nose is sugary sweet with lots of dark fruit, toffee, cherries and some oxidation. The flavor is very sweet and lightly tart with cherry, tons of toffee, some oxidation, raisins and prunes. Full body is sticky with moderate carbonation.

(12oz bottle, 2006 vintage, thanks ryan) Minimal brown head atop lightly hazed mahogany body. Aroma is sweet, soy, caramel, light oak. Taste is sweet, infected sourness, caramel/soy, some vanilla/Bourbon, wood. Sticky full body. Sad that I didn’t get to try this fresh, but it should have aged well but for the infection.

2006. 12oz Bottle. Noses in some aged malt and light oxidation. Light caramel. Faint vinous. Mature. Pours this insidious total murky brown, oily with a fringe in orange. No rim. Flavor is intense. Soy, raisins, cream and dark malt. Tangy from old malt (malt vinegar). Sugar bomb. Oxidized. Tart for no reason at all. Reminds me of this years barleywine. Not drinkable. Dust, old and undrinkable molasses. Ugly. This just isn’t drinkable. And I have a hard time believing it ever was. Thanks Sean!