The label proudly says aged in oak casks for 2 years. Either it was aged too long, or not long enough. From my experience, nothing good comes aged that long. Corpses of mafia victims in the NJ Pine Barrens. Sheets from a college student. Dead critters found in the back of the attic. Used gym clothes that you thought were lost. Get my point? This had an overly tart taste, which made it hard to swallow. It had a lot of characteristics of some lambics, without the coloring or effervescence. As such, I will recommend this over my dead body, after it's been aged 2 years in nitrogen, waiting to be brought back to life.
Reviewed: June 04, 2005