Barrel Aged Rye Wheat Wine
Russell Brewing Company

Slightly cloudy (with a few floating particles) bronze pour with finger of quickly fading off white head.
Aroma sweet caramel malt, vanilla, oaky boozy rye, and herbal grassy hops.
Taste is rye dominant from the outset with sweet caramel, sticky toffee pudding, spicy hops, and oak aged vanilla - much more sweet than bitter yet not overly so.
Full boozy mouthfeel on tame carbonation, leaving with a bittersweet warming finish.

355ml can - another collaboration with Doan's Craft Brewing. A rye wheat wine, aged in rye whiskey barrels for a little over four months, apparently.

This beer pours a slightly hazy, medium bronzed amber colour, with three fingers of puffy, finely foamy, and creamy ecru head, which leaves some thick coral reef pattern lace around the glass as it lazily seeps out of sight.

It smells of bready and doughy caramel malt, brown sugar syrup, vanilla-forward rye whisky (with just a bit of the heat), butterscotch, and some ethereal earthy, musty, and floral green hop bitters. The taste is grainy and doughy caramel malt, toffee pudding, those wee vanilla cookies, a bit of spicy rye spirit, some bruised pome fruitiness, sodden raisins, and more well-understated leafy, herbal, and dead floral hoppiness.

The carbonation is fairly sedate in its bored-seeming frothiness, the body a solid middleweight, and generally smooth, with nothing really getting in the way of a glorious time at this particular juncture. It finishes off-dry, the sweet cereal malt the order of the lingering day.

Overall - this comes across as a pleasant enough version of the style (although strange that I got mostly rye, in a wheat wine). The north of 20-proof booze quotient is pretty well-integrated, making for a nice slow sipper on a sunny and cold afternoon.