Samuel Smith's beers need no introduction.  They come from a Yorkshire, England brewery that was built in 1758 and they are superb and everyone who knows much about beer knows it.  So let's not dally.  On to these heavy, black beers.

Black as ink, this porter (5.0% alcohol by volume) should be allowed to warm to about 55-60 degrees Fahrenheit.  On warming this porter is a little sweet, then a little smoky, and it finishes slightly dry.  Those with discerning palates will have a field day, finding notes of everything from chocolate and licorice to berries.  Highly recommended. (Rating ****)

A hefty 7.0% alcohol, but you wouldn't know it, as there is no ester to this stout.  Like the Taddy Porter and the Oatmeal Stout, this one should warm to near room temperature before you drink it.  The Imperial Stout is a coffee lover's delight, tasting of espresso, dark chocolate and finishing with a bitter hop bite. 
Highly recommended.  (Rating ****1/4)

Samuel Smith's Oatmeal Stout (5.0% ABV) has won nearly universal accolades, and deservedly.  This beer has a silky texture that is a delight to the mouth.  Drink it in and you enjoy the sweet, pungent taste of oats followed by a roasted finish.  Quite complex, and again, highly recommended.  (Rating ****3/4)