I don't know enough about Beer to know if just because a beer is made in Scotland, it should be called "Scotch Ale" but what I do know is that oak aging a heavy dark beer is easy - you can make a heavy beer smokey and woody and it tastes good. But these guys have somehow oak aged a fruity, light beer and come up with amazing results... namely that the fruity lightness is still there but there, now with a layer of complexity that is completely unexpected.