The Duck-Rabbit Barrel Aged Porter

Brewed by The Duck-Rabbit Craft Brewery
Style: Porter
Farmville, North Carolina USA

Signature bourboun vanilla aroma and taste. Poured on cask it had a fairly light mouth-feel.

On draft at Pizza Paradiso (DC): balanced between oak and roastiness, but slightly lean body

(cask) Medium beige head with cola black body. Aroma is moderately sweet, cocoa, vanilla, some vinous, Bourbon. Taste is moderately sweet, Bourbon, chocolate, vinous, some smoke. Medium body, fairly smooth.

Tap at ACBF. Overly woody with very basic bourbon notes and very basic porter notes. Not at all complex and the definition of boring for me.

On draft at ACBF09. Pours brown with a small tan head. Aroma of bourbon and roasted malt. Flavor is completely dominated by the bourbon, leaving any beer completely hidden. Another awful example of a barrel aged beer. Ugh. 5/4/4/3/11 (2.7/5)

Hand-drawn from the cask at Pizzaria Paradiso in Georgetown. Pours a dark reddish-brown almost black with a small creamy khaki head. Strong aroma of wood (oak?) and some vanilla. Flavor is mostly wood and whisky, some smoke and a tiny bit vanilla and cocoa. Beautiful mouth-feel, but I suppose that’s to be expected. Could hardly tell this was a porter for all the wood and bourbon. Yummy.

Had two pints of this on cask at Pizza Paradiso in Washington D.C. Pours a translucent, hazy, deep brown with ruby fringe and a creamy, lacing, white head. Nose is mostly bourbon but not in a bad way, oak, vanilla, light caramel, some light candy. Flavor was nice. Initially you get mostly bourbon, vanilla and wood but the beer sneaks in at the end with some caramel malts, a light nuttiness and some milk chocolate. Extremely smooth in the mouth and going down with a filminess that lasts in the mouth. This was a bit of a letdown, very thin and a little watery. Not bad, but not complex. I like my barrel aged beers to have some more depth.