Impeccable limited edition brew is truly complex. Fermented in Tennessee whiskey barrels, its toasted rye theme leads the way, informing vanilla bean, black cherry, and oaken bourbon illusions. Brown chocolate-sweetened Black Forest cake midst absorbs pureed cherry jubilee nuance contrasting bitter tobacco chew. Grainy hazelnut-cashew tease and spicy anise tinge heighten pumpernickel bread motif.

Lacking essence of better hop-toasted rye ales, its unspecific berry blur and acrid orange-tangerine center reach lame beechwood-like finish, revealing diacetyl snag along the way.

Dry prune overtones ripen above middling rye influence and herbal hop persistence, fading quickly to grassy-hopped mineral grain earthiness. Mild lemon pucker and nutty bitterness counter tertiary honeyed malt sweetness, but mild acidity and watery consistency obstruct sinewy yeast effervescence indicative of thick rust turbidity and copper penny hue.

Earthy dry-hopped French-breaded barley roast bolsters rye, pecan, and marzipan illusions detected at scantly smoked backend. Caramel-chocolate malts sweeten over time. Emulative of a rich black lager. Brewery defunct: 2010.

Definite overpowering grain presence emerges, though no one strand dominates this foamy rye-influenced ale. Well-balanced malted barley, wheat, and oats fill out splendid sweet cereal finish.

Sunny lemon-apricot splurge coats modest barley-rye sweetness, paltry wheat influence, and spiced hop bite for light-bodied off-dry spritzer. Fruity esters brighten summery finish as mild lemony tartness gains quiet bitterness.

Congenial coppery medium body secures weighty rye influence atop dry caramelized chocolate malts and peppery juniper hop bittering. Backdrop merges raw cocoa with scanty cinnamon-clove spicing.

Sinewy honeyed amber hue nearly as thick as syrupy sugar malt creaminess. Hop-spiced butterscotch-enriched almond-marzipan sweetness (reminiscent of Blue Point Toasted Lager’s original version) absorbs latent floral-tingled pineapple-grapefruit dash to rye-induced breadcrumb bottom.

Cane-sugared mango-pineapple-nectarine tropicalia and ripe apple-pear-tangerine tang put velvety melon-fruited rye wheat treat over the top. Alcohol-burned piney hop bittering underscores impending rye bread souring as well as less obvious vanilla bean fleece and cedar-maple tease.