Islay

Lagavulin 12-Year-Old Single Malt Whisky (2016) Review

Ah, Lagavulin 12-year-old.  One of my favorite Islay distilleries.  This 2016 edition marks its 14th appearance in Diageo’s Special Releases series.  It bottling has matured in refill American oak hogsheads for at least 12 years, and has been bottled at 57.7% abv.  Lagavulin 12 year retails for about $135.  The 2015 release of Lagavulin 12 year was big and powerful, and this one continues the trend.

This particular release finds lemon custard, freshly baked bread, and seaweed on the nose. Oh yeah, did I mention the signature Lagavulin campfire smoke? It’s here in spades. The palate closely follows the nose for the most part. The smoke builds as waves of toffee, vanilla pudding and lemon rind add a nice counterbalance. Hints of fresh basil and seaweed appear mid-palate. The finish is long and warming, with sweet smoke and oak spice. 

 A mighty Lagavulin! 8/10

Thanks to Diageo for the sample.  As always, all thoughts and opinions are my own.

Lagavulin 1991 Single Cask Whisky Review

lagavulin-1991_bottle-and-box

Image courtesy: Diageo

In 1816, Lagavulin began legally distilling whisky on Islay.  Two hundred years later, the distillery released three limited edition whiskies to celebrate their important bicentennial.  First a lovely 8-year-old Lagavulin hit the market, a ode to the whisky famed writer Alfred Bernard tasted when he visited the distillery in the late 1800s.  Then a tribute to Lagavulin’s distillery managers was bestowed among us, an exquisitely crafted 25-year-old Lagavulin that was matured exclusively in ex-sherry casks.  It turned out to be my favorite whisky of 2016.

Now, the third and final 200th anniversary release of Lagavulin is a single cask bottling, distilled in 1991.  It’s the rarest of the three releases, with only 522 bottles available.  It’s also the priciest, costing roughly $1860 a bottle.  The best part?  In a classy move, Lagavulin owner Diageo is donating all proceeds from this release to various Islay charities.

This Lagavulin bottling won’t be available in stores.  You have to head over to The Whiskey Exchange and sign up for a lottery by February 12th, so go there now if you’re interested.  Entrants will be picked randomly for a chance to buy a bottle. 

Still undecided?  Trust me, it’s a killer.  The nose on this cask strength beauty (52.7%) is full of juicy tropical fruit (especially pineapple), campfire smoke, toasted barley, and burnt orange peel, with hints of dried fruit and leather in the background. A little airtime reveals lovely toffee notes.  The palate is quite the stunning kaleidoscope of flavors.  An initial burst of citrus and brown sugar lend to slightly tame peat smoke, mulled wine, spice and some herbs.  “Beef brisket slow cooked over a wood fire” paints a rough picture.  Soon after, hints of leather, sherried fruit and oak spice show through.  The long, satisfying finish has smoked sherried fruits, followed by slightly astringent oak tannins and a final refreshing mint note.

Like I said, killer.  Not everyday Lagavulin releases a single cask whisky.  Fans of the distillery with deep pockets won’t want to miss this soon-to-be legendary whisky.  To those of you who end up lucky enough to own a bottle, for the love of whatever you consider holy, open this whisky and revel in its aromas and flavors.  Remember, whisky is meant to be enjoyed, not stared at.

9.5/10

Thanks to Lagavulin for the sample!  As always, all thoughts and opinions are my own.

Laphroaig 30-Year-Old Single Malt (2016) Review 


My love for Laphroaig is no secret, but the levels of admiration vary between malts.  For instance, I thoroughly enjoy the new Laphroaig Lore with its sherried richness. On the other hand, Laphroaig Select comes across as a touch anemic for my tastes.  Its signature peaty character didnt shine through.

Does that mean I won’t like older Laphroaig expressions?  After all, and I’m painting in broad strokes here, the peat component tends to calm down the older a whisky becomes.  Not necessarily.  I generally find that well made whiskies full of character like Laphroaig age well, and their bold nature is refined as the years pass by.

This is certainly true of the 2016 bottling of Laphroaig 30 year, as you’ll read in my tasting notes below.  According to press material, this limited edition bottling had a “double maturation in first and second-fill ex-bourbon casks.”  It’s bottled at 53.5% abv and retails for $1000.  So, what does a 30-year-old, bourbon barrel-matured Laphroaig taste like?

A refined nose of vanilla creme brûlée overwhelms at first. Once it settles in the glass, wood spice and ripe mango emerge alongside hints of earthy mushroom, briny peat, and orange. A soft entry for such a high proof 30 year old whisky. Lots going on here: dark toffee, freshly grated ginger, orange, and vanilla hit the palate first, followed by seaweed, tobacco and a whisp of lingering peat smoke. Some oak-driven baking spices hit the back palate, as well as a touch of astringency. The finish is long and a little warm, with orange candy, herbs and old oak.

What a zinger of a whisky!  Definitely one of the more complex Islay whiskies I’ve come across, and a completely different beast than last year’s 32-year-old Laphroaig, which was matured exclusively in sherry casks.  Both are refined and delicious, but this 30-year-old lacks the overt dried fruit notes provided by sherry casks.  This is pure, spicy and sweet bourbon barrel maturation that really allows Laphroaig’s bold character to come through.  Though it’s not as lively as the slightly younger 25-year-old bottling also being offered this year, Laphroaig 30 year is the elegant, refined, and complex peated whisky I dream about.   9.5/10

Thanks to Laphroaig for the sample!  As always, all thoughts and opinions are my own.