Hate to break it to you, but you are tasting "hot alcohol". Fusels or other higher alcohols that the stressed yeast produced due to either underpitching or fermentation temps or both. I just made a 9% beer that I tasted after a week and can't taste any alcohol in it at all. Next time control ferm temps and make sure you are pitching the proper amount of healthy yeast. Your beer may get better with time, but why risk it? Do more research and reading on this forum and learn how to make the best beer possible without having to let it sit around for weeks or months just to be drinkable. We've all made bad batches. Learn from it and keep moving forward.
Oh, and well made ales can be spectacular at 68 degrees and flat.