Way back at the end of last year, we put away a few bourbon barrels of this Belgian-style Quadruppel ale and let it rest for about 8 months.  Brewed with Belgian candi sugar, cherries and plums and fermented with a Belgian Trappist yeast, it's rich and fruity with complex malt and sugar profiles.  The barrel aging added a soft coconut and toasted oak flavor and brough notes of tawny port and bruleed sugar to the mix.  It's a sipper at 12% ABV