I wasn't a fan of it, I'm afraid. Like O'Hara's Smoked Ale No. 1 and several of my own experiments with rauchmalz, you just end up with a kind of harsh kippery flavour on top of the caramel sweetness. I reckon rauchmalz really needs to be used as a base malt to do what it does properly. Peated malt works well as an addition to a mostly-unsmoked grain bill, in dark beers especially, but rauchmalz not so much, in my experience.