description includes coffee, but I get it only after reading it. For an imperial stout, it has a prickly mouthfeel, seemingly from a carbonic bite which contributes to the very strong head formation. Letting the bottle warm up while open, the top-off pour forms a more stable and tightly bubbled head. Might be a bit over-carbonated in the bottle. Oak off the back of the tongue with a sting of bourbon.
As this beer warms, the dark fruit, especially cherry notes, come out of hiding. Didn't notice the fruit flavors at all when colder--a solid argument for drinking beer slowly. A strong beer should improve as it warms--an important trait for big beers for me. However, for this beer, the mouthfeel thins and the alcohol becomes very hot in the nose with the increased temperature causing the balance to worsen and become acrid. Nothing is wrong with this imperial stout per se, but tonight's pint lacks a certain pizzazz. Well worth the price of admission for a good beer that won't become a cult hero.