As I mentioned in a prior post about my New Year’s Eve outing, I had put a few beers in the fridge at home that were meant to be consumed during the blur of a night the 31st of December is supposed to be. And as you know, it didn’t quite work out that way. Nevertheless, Sam Adams and Pilsner Urquell have provided a little refreshment here and there, but it wasn’t until last night that I got to the good stuff:  Thomas Hardy’s Ale from 2005.

The ‘05 Tommy H pours a color and density reminiscent of maple syrup. And I love maple syrup. The head is non-existent, save for a scant collection of weak bubbles at one side of the glass. Sitting in the tulip following the pour, it’s a muddy rust hue. Probably not that appealing to most, but to me it’s a good omen.

The nose is a boozy but muted aroma of fig with a tannic, almost earthy and woody streak, as if it had been aged in bourbon barrels. First sip is viscous yet incredibly drinkable. In a way, it’s syrupy but not resiny, only gently clinging to the palate but not overstaying its welcome. Everything about it is mellow, yet its primary characteristics are still evident to the tastebuds. Maple and clove appear softly, buttressed by an oily, earthy hop profile that only gives you a subtle reminder to its presence.

Surprisingly, even the sharp taste of the alcohol is masked rather well, blending with the other notes perfectly. But with many tempered layers evolving over time, it’s no surprise that sampling an aged Thomas Hardy’s is well worth the wait.