Disappointing moderate-bodied English-styled mild ale aged in French Oak Foudres never takes off. Dryly tinny copper ale nebulousness negatively affects plastic-coated cocoa-fig conflux to oaken vanilla Melba toast spine. Dim apple-orange-peach muting and low hop count frustrate as well.

Scintillating bourbon oak-barreled concoction retains a mere hint of expectant seasonal gourd spicing. Instead, wonderful Scotch-dried Jim Beam warmth spreads across endearing mandarin orange-spiced cognac and Courvoisier illusions to sweet clover-honeyed almondine finish, relegating unmissed pumpkin seed oiling. Moreover, butterscotch-candied luxuriance ripples through mild hazelnut-oiled roasted chestnut, buttered pecan, and macadamia illusions at cream soda midst. Simply out of this world.

On tap, inefficient Foudres wine-barreled oak-aged ‘bitter’ goes down too light for hop-obsessed IPA style. Raw-honeyed lemongrass frontage picks up rotten lemon souring, sticky anise careen, and astringent alcohol burn. Faded herbal nuance dissolves. A bit unbalanced, perhaps.

Illustrious 10% alcohol-warmed full body aged in oak barrels makes perfect medicinal dessert beer. Ripe raisin waft emanates from creamy liquid. Judicious prune-plum continuance and gruff fig-date souring saddle wood-smoked molasses malting. Chocolate cake, vanilla bean, and bruised black cherry illusions come forward ahead of vinous burgundy-bourbon finish. A certain Cabernet Sauvignon subtlety strengthens over time. On tap at Copper Mine, anise-influenced mocha finish allows sugar-caned cardamom and allspice seasoning to gain strength as waxed crayon illusion occupies prominent dried fruiting.

Fascinating sinewy-textured ruddy brown barleywine with magnanimous 14.5% alcohol strength works oak-chipped Chardonnay-sherry-bourbon-burgundy serenity and opulent fruited complexities into buttery vanilla center. Brandy-soaked cherry, bruised orange, ripe peach, and nectarine overtones coerce syrupy maple-sugared caramel-whiskey malts before chewy raisin-prune souring prevails above resinous peat-y hop gist. Tropical mango-kiwi-cantaloupe wisp and casual cinnamon-nutmeg spicing add tertiary subtlety. Soothing cognac warmth lines stomach pit, increasing eloquent fervency of exemplary slow sipping ace.

Medium-bodied fruit-scented barley-oats-influenced amber ale brought down by dismal carbolic acidity, lowering bitter earthen hop integrity, dainty floral accent, and adept toasted caramel finish. Dubiously overt malt glut precludes serious consumption.

Exemplary clear-bottled oak-barreled pale body layers soft whiskey-aged malt saturation atop smoked hickory and chipotle pepper illusions before honeyed butternut creaminess adds sweet relief. Perfectly mellow palate softener remains dry on tongue before reserved finish picks up distant sherry notes.

Mouth puckering dry cherry tannin theme and vinous grape skin tartness give triple fermented oak-aged red ale an expressive soured gueuze feel. While eyes squint after each tempting sip, bitter hops surge above earthen bottom.

Don’t let vinegary whiff preclude interest in elegant wood cask-aged ruby-bronzed ale. Candied medicinal moderation enhances soothing buttery warmth, tannic grape dryness, and soured prune-fig-quince register, fading to alcohol-tinged barleywine lilt.