Let's continue with the Antwerp barrel aged series analysis! Now the third variety: brandy barrel aged with vanilla beans. I'm not into brandy, or even cognac for that matter, but combined with vanilla, it can actually give a nice cakey impression. Bottled 4.5 years ago. The hue is black and opaque. Not a big surprise, I guess. The carbonation is temperate. A beige froth elevates up to one finger and shrinks fast to the sides. A standard phenomenon. Brandy is recognizable in the scent although not particularly generous. Cacao nibs give a chocolatey aroma, escorted by cane sugar and a pinch of vanilla. A touch of waffle merges with subdued barrel notes and completes the olfactory journey. The taste is a bit shocking to my fellow tastebuds: brandy grows substantially and isn't very round or mature. Vanilla is obvious, accompanied by truly limited cacao nibs and a coffeeish hint. Strong sharp barrel nuances and alcohol introduce an arduous side to the profile. The body is full. The end carries forward especially alcohol, barrel elements, raw cacao bean and dark chocolate. Not easy, not impossible either. The sensation left in the mouth is full, a bit thick, deep, strong, a tad alcoholic and barrel aged. Not cakey at all. And not exactly balanced. I'd like to say that ”cellaring could do wonders to this” but if this is now 4.5 years old, what new would additional cellaring bring to the table? I doubt that this would change a bit.