The Bourbon Barrel Sour Mash Milkstout definitely made an impression.

This Beer has some sweetness that can be attributed to the milk sugar (Lactose) that was added to the boil.
Aged for three months on Madagascan vanilla pods in a bourbon barrel, it’s balanced very well by the faint lactic sourness that has been derived from the wild side (lactobacillus)

It’s currently (19 March 2019) on it’s last leg in terms of supply, so don’t walk past it if you happen to meet it in store!