Popular kiln-smoked dry stout given leathery oak-aged treatment. Raw-honeyed molasses bittering and dry bourbon-burgundy conflux determinedly influence black-malted Bakers chocolate pungency, freeze-dried coffee spunk, fungi brown tea musk and black licorice snip. Mildewed black grape esters and tarry hop char stay mellower than original ‘brew.’ A dryer version at 9% ABV.