drinking my brewing partner's holiday beer, special version. it's a riff on a free form recipe i wrote a few years ago that's basically a belgian influenced imperial stout. his current version is a lot more belgian (dropped my beloved special B malt, but switched out my beloved 1728 scottish ale yeast with a belgian abbey strain, and added date syrup), and is aged on oak cubes with bulleit bourbon added. love bulleit. resulting beer is sweet, complex, with some nice roasted barley flavor highlighting everything (used perfect amount IMO). dropped the oats/oatmeal entirely, but the mouthfeel is still good. great stuff.