I’ve just poured myself one of my remaining stash of bottles, which has been sitting in a cardboard box in a cool-ish room for almost 18 months. It’s been a while since I’ve had a bottle of this, and it’s come as a wonderful surprise. With the extended aging, it’s started to take on a sherry-like richness and warmth. There’s some black cherry, and maybe something left of the liquorice that I tasted when it was younger.
It poured a little lively, having to take two goes to get it all in the glass, so it’s a little more carbonated than I like in a stout; I think by now I have got the hang of the amount of priming sugar I need, but that wasn’t the case back then.
I think I need to make another batch of this (or something similar from Ron’s wonderful book!), then stick it in out of the way and ignore it for 18 months!