Beer – #1123 – Kererú – Paloma 2018 

 

There’s been a lot going on, and the one thing that’s been constant is that nagging voice saying, what about the beers in the cellar (the cupboard under the stairs if you want pedantic), so it eventually happens that you have either take another turn at letting it sit or finally get it out for its time in the sun.

MrsPhil audibly sighed when I explained that this was 8 years old, and commented that “I should probably drink some others”. Despite my razor sharp memory I had forgotten and do find that I’ve have the 2017 version previously, not recently – like 2019, https://wp.me/p1FL5z-4b2, wherein I thought it was rather excellent.

Despite such encouragement from an unlikely quarter I’ve settled on the Kererú – Paloma 2018  – Barley Wine, which in my most unscientific option is about at peak (I hope) and that the neglect (patience) will be rewarded with something a bit lovely. This is the equivalent to 5.5 standard drink units in NZ.

And since this was sort of a spur of the moment thing this is just for me, but I have laid on some cheese, crackers and things to make it a one man party.

“A deep amber strong ale that was aged for more than 10 months in whisky casks that held a very special NZ single malt whisky. The resulting beer is rich, nutty, and smooth with notes of dried fruits, raisins, Christmas cake, and tawny port. These beers will age gracefully for many years, but are fabulous right now.”

I brought this directly from Kererú way back when, the Paloma 2018 is 14% (and still should be +/- a tad), a Barley Wine by style. I might have mentioned that.

So, What could possibly go wrong?

Bottle 959 of 1008 that were bottled at the time, and having done un-verified research the French Oak Casks/barrels were originally held premium Mills Reef NZ red wine, whereafter then used by th New Zealand Whisky Co, to mature their highly sought-after Double-Wood / Oamaruvian single malt releases for over 8 years, and then for a proper purpose which was to make Barley Wine lovely, which was aged for more than 10 months, before I got to bottle 959.

I’m doing as instructed, which is to let this slightly chill for a short time (like 40 minutes), which then gives me time to do two things, turn the record over for the B Side and plate up the snackage.

Whilst I’ve been waiting of course I browse the internet, and there are at least 3 vintages of this, 2017, 2018, and 2021, so I’m slap in the middle. The excitement is of course building.

Little hiss on the opening and there’s a really nice aroma, rich boozy sweetness, steeped fruits and the like. Nice steady poor, this looks deep black and oily, and doesn’t really carry and head. Brilliant aroma bloom and fills the room, a thing of joy.

To drink? Well there’s a short catch of bitterness that quickly washes away to a rich tsunami of fruits that in turn becomes a warmth. To the light this is rich dark ruby red, but since I’m rubbish at pictures holding it and working a camera is just beyond my current capability.

I continue to drink , it continues to blossom and bloom, the sharp bit at the front and what urgent warming at the back have gone by the by, this isn’t sad, but an observation that this quickly settled into a really nicely behaved beer that brought a smile quickly to my face. It’s also brilliant with the cheese and crackers the I’ve cheffed up.

I’ve just been compulsively sipping this, it really is very approachable and easy to enjoy, there’s not really any hint that this is 14% or 5.5 Standard drinks, and although it’s a not a quaffer it is remarkably compelling.

I’ve always though that because they take time, and a level of expertise that I’ve randomly bestowed on the brewer, that finding a New Zealand Barley Wine is like a proper discovery. They’re almost without exception rally nice, and taking the time to note the subtle but obvious differences between the ones I’m expecting and the American versions brings a lot of rewards and enjoyment. Indeed as this continues to warm back to room temperature it becomes even more syrupy and sweet but in a really subtle and pleasing way.

The pdubyah-o-meter rates this as 10 of its things from the thing. I can’t really got less, it’s been a long time in the bottle in the dark, and I’ve been quite excited by the thought of it. The super smooth super rich and deepness of this makes it very compelling and very enjoyable.

The double dip review

• Where did I get it? At the time from Kererú.
• Am I enjoying it? It is top shelf.
• Would I have another? It seems somewhat unlikely that there are many more available, just a guess though.
• Would I share with a friend on a porch and set the world to rights? well, I could have, but I was impetuous and spontaneous and so this one is for me, but yes I would have happily shared with if I’d thought it through.

Music for this: Well I have the vinyl version, and I play it often, and it is very rewarding, musically, vocally and for its richness and just plain old enjoyability.

 BarleyWine / WheatWine / RyeWine

A Barley Wine is a strong, top-fermenting ale, with an alcohol content of at least 9% and up to 13% (or more) by volume. Hops may be hardly noticeable at all or very noticeable. Sip them out of a glass that will concentrate the aroma, such as a snifter. Barley wines often pair well with desserts.