Is aged BCBS better than fresh BCBS?

Since when? I'll have to check my '13's later

 

From what I recall, I perceived more oak flavors in this year's batch than in the past. I usually try to avoid the "this year's batch is better/worse than last year's" bs, but in this case I thought it was excellent fresh. I'll probably put a few away to sit on but only because I have a couple 4 packs this year.

I actually sampled some 2008, 2009, 2011, and 2012 a couple days after trying this year's batch for the first time and would have to say I preferred this year's release.

So if you only have a few, drink them fresh is my opinion. If you have some to spare, set some aside.

 

I am enjoying the 2012 more than the 2013. That is not to say there is anything wrong with the 2013.

 

I don't think you can go wrong either way, unless you don't drink any fresh - that's just stupid...

 

Personally, I prefer it with a year or more on it...tends to tone down the booze a bit...Makes it much smoother, IMHO.

 

I've always found BCBS to be a bit hot when young and although I don't think it ages for a LONG time particularly well in the past I'd have said feel safe tucking these away.

Maybe my tastes have changed, I found the one bottle of 13 I've opened to have been great, fresh, and anything aged of mine will be because I end up with too much to drink now.

 

I have always enjoyed BCBS fresh or with age on it. Normally, I have a single bottle fresh of every new batch then I put the rest away for a minium of a year and 4 months(unless I love that vintage fresh, then I just drink it up fresh; which was the case with the 2009... my personal favorite vintage of BCBS). I have been doing this every year since 2008. I dig the consistancy that Goose has with this barrel aged stout because it ages very predictably. Aging BCBS seems to mellow the booze, integrate the flavors, and mouthfeel improves. This is also completely subjective and is based on each persons individual palate and tastes.

 

Sounds like you are swimming in BCBS!

 

Drink it now and drink it later, you can't go wrong. The changes are very subtle, call it a rounding of the rough edges. Drink it now and you will be able to recognize the distinct flavors almost like several strong waves crashing on the beach. Give it two years or more and those same flavors will marry into one slow rolling wave across your palate. I've got bottles back to 2005 and I've never been disappointed. Try it with s'mores.

 

It is amazing how little of it made it to Minnesota. I know quite a few Liquor stores got it but usually only a case some got no variants. I know no Backyard rye in Minnesota period.

 

If you prefer oak (vanilla) and stout (chocolate, molasses, roast) flavors to whiskey (burnt sugar, raw ethanol) flavors then yes, it unequivocally improves with 1 or 2 years on it.

 

I've done 5 year verticals a couple times and always like it around 3 years the best

 

Had a 2008 and it was incredible, I enjoyed it better than any fresh bcbs, only had 12 and 13 bcbs. Needless to say fresh it is incredible as well.

 

Part of the issue is that each year's batch of BCS varies based on a few different variables (weather/temp in barrel house, barrels aged in, person blending the batches). Typically BCS is pretty hot fresh and smooths out over time. 2 years has typically been the sweet spot for me.

That said this year's is the best batch fresh that I can remember since either the 2009 or 2008 batches.

 

The 2008 batch was horrendous fresh, hence why it sat on shelves for 18 months. Goose's blending practices were terrible/nonexistent before Laffler took over their barrel program.

The reason there is any "always age BCBS" sentiment to begin with is not because of any uptick in cellaring trends, but rather because the majority of drinkers thought pre-Laffler BCBS was undrinkable fresh. Lots of people still think it improves with age, but it's at least ready to be consumed fresh nowadays.

 

IMO, it's great with a year or two and great fresh. Each subsequent year I have had it has been better fresh than the preceding year

 

In previous years I would've suggested cellaring for 1+ year to see and admire the change. For 2013, however, I feel the BCBS is way more drinkable fresh than ever before. Certainly not as hot out the gate, so who knows what the future holds for this years. Have fun with the experiment!

 

BCBS is amazing fresh and with age on it. If I had to choose one, fresh is best.