In 2010, La Trappe Oak Aged Quadrupel became the only oak aged Trappist beer. Since then, eighteen batches have been barreled and blended using a variety of wine, whiskey, port, new oak, and many other barrels. Being a great beer to age to begin with, the La Trappe Quad picks up a lot of character from each barrel and blends well to complete the complexity set forth by the base beer. If we're being honest with each other, this is one of my more favored barrel aged beers and acquiring a bottle is nothing short of a treat.

The Batch 7 was blended in June of 2011 and was the first of two batches. Both were aged in old whiskey barrels from Bowmore, Laphroaig, Strathspey and Tamdhu. This batch has been said to be the most tasteful of the oak aged Quads so far.

The beer pours with very little to no head. Not much carbonation is visible except some larger bubbles from pouring. Even pouring carefully, there is a decent amount of sediment, which if I had to sail through it, might makes things a bit difficult.

The aroma is fruit driven with a lot of banana, some clove, old wood, hints of whiskey, some biscuit, plum, orange, and a bit of a leather note. As the beer opens up, some warm alcohol aromas come to the surface, but it only adds to the already enjoyable nose.

The flavor is actually big on the whiskey flavor, but it's not an aggressive bite like the actual liquor would give. The whiskey is more of the heart of the liquor that you get in the aftertaste if served neat. The smoked peat, from what I can only image would be the Laphroaig barrels, comes through in the middle to back end of the flavor. The sweet whiskey paired with the fruit and grains makes up the bulk of the initial taste. Although the whiskey is the prevalent flavor, it's not overly boozy or hot in the taste. Very rich caramel notes pair with some faint candied apple behind the oak wood and brown liquor.

Initially this beer hits hard with the heart of whiskey and sugary malts, but the charred, soaked wood comes through very nicely, especially as it warms up. The time on this actually seems to have brought out the wood and whiskey qualities even more so than it would be fresh. Quite tasty and flavorful indeed. This is a shining example of why I have loved every batch of this beer so far and will never tire of tasting through the different batches.


Our CELLARED series aims to explore the world of aging beer and sharing the effects of time in the bottle. Bottles have been kept away from light and at temperatures between 44-60 degrees. Individual experiences may vary depending on storage environments.

Posted on December 26, 2014 .