Scotch

Laphroaig Triple Wood & 18-Year-Old Single Malt Scotch Whisky Reviews
Photo courtesy of Laphroaig.

Photo courtesy of Laphroaig.

Readers of this blog know I’m a huge fan of Laphroaig whiskies.  I’ve enjoyed every expression of Laphroaig, except for their Select release.  I found that one to be a bit underwhelming.  So, when I decided to post a series of Islay whisky reviews, including Laphroaig was a no-brainer.  To this point, I’ve reviewed every core expression of Laphroaig except for the 18-year and the Triple Wood.  Let’s fix that.

Triple Wood

Photo courtesy of Laphroaig.

Photo courtesy of Laphroaig.

As the name suggests, this expression of Laphroaig is triple-matured.  The first maturation takes place in ex-bourbon barrels.  After an undisclosed amount of aging (after all, this IS a non-age stated whisky), the liquid is moved to smaller quarter casks for its second maturation.  After some time, the whisky is transferred again to European oak casks that previously held Oloroso sherry.  This release is non-chill filtered and bottled at a hearty 48% abv.

The nose is full of rich smoked fruit, caramel and peat, with some oak in the background.  The fruity aromas make sort of reminds me of a sweeter, younger sibling to Laphroaig 15 year old.  Taste-wise, oak is a major player – just as it is in Laphroaig Quarter Cask – and shows up immediately on the entry.  Sweet tropical fruit and toffee provide sweetness and richness to the whisky.  But, this is Laphroaig, so that signature ashy smoke and brine is here as well, though that salty note is a bit subdued.  Vanilla bean and a touch of wine pop up towards the end of the mid-palate.  The finish is a little hot at first, but fades over a long time and leaves behind smoked tropical fruit.

Laphroaig distillery manager John Campbell has concocted a rich, sweet and smoky whisky with Triple Wood.  There’s great precision in the use of ex-sherry casks for this release.  The sweetness the sherry cask-maturation provides gives this whisky extra layers of complexity and overall enjoyability.  Highly recommended.

8.5/10

Laphroaig 18-Year-Old

Photo courtesy of Laphroaig.

Photo courtesy of Laphroaig.

The general rule of thumb is that peated whiskies lose their “peatiness” the longer they mature.  Laphroaig’s standard 10-year-old expression is a peaty slap in the face.  Let’s see what eight extra years of maturation does to the “smoky beast”.

On the nose is a bit of sweet, almost candy-like fresh fruit (honeydew melon and pineapple) and vanilla, alongside soft peat and honey.  Though it’s bottled at 48% abv, the entry is rather mellow.  Those saccharine fruit notes from the nose are also found on the palate.  Toffee lends a bit of richness (and sweetness) on top of smoky vanilla and just a touch of spiciness.  The peat comes across as a grassy note.  Some citrus (I’m torn between lemon peel and grapefruit) develops into the long, sweet and somewhat smoky finish.

Eighteen years in oak did mellow the peat Laphroaig is famous for.  Though this expression is still richly flavored, the peaty punch has changed from an knock-out uppercut to a strong right hook.  It still tastes like a Laphroaig whisky, just not as sweet or smoky.  Let’s call it refined.  I liked this whisky a lot the first time I tasted it.  I liked it even more upon further sampling.  Highly recommended, so long as you’re not expecting a giant peaty beast.

9/10
(Note: Review samples were provided by Laphroaig.)

Lagavulin 16-Year-Old Single Malt Scotch Whisky Review
Photo courtesy of Diageo

Photo courtesy of Diageo

Lagavulin is Diageo’s smokiest Islay whisky.  It’s certainly a favorite of Nick Offerman, who is the distillery’s current celebrity ambassador.  You can watch ten hours (yes, 10 hours) of Nick Offerman drinking Lagavulin 16-year Scotch in front of a burning yule log.

The distillery has been around legally since 1816, which makes 2016 it’s 200th anniversary.  It’s located close to Islay town of Port Ellen, which also was home to the legendary distillery.  That distillery closed its doors in the early 1980s.

Photo courtesy of Diageo

Photo courtesy of Diageo

Lagavulin’s core expression is a 16-year-old single malt.  The nose is rich, sweet and smoky.  I’d describe it as smoky first and peaty a distant second.  A strong orange rind note is also present, along with a touch of seaweed.  Toffee adds sweetness on the nose and the palate.  The entry is surprisingly not as sweet as the nose lends me to believe.  Smoke, brine and an herbal note start things off.  There’s a bit of peat here, but again, it seems to be a small contributor.  A nice burned orange peel and tropical fruit show up on the back palate.  The ashy smoke finish is long.  Even though it’s bottled at 43% abv, Lagavulin 16-year feels slightly anemic in terms of mouthfeel.

I like Lagavulin 16-year.  It’s richer, smokier, and heavier in character than it’s Islay cousin, Caol Ila.  Even better is the limited edition 12-year-old expression of Lagavulin.  I’ll give that yearly release a proper review in the future.  Back the the 16.  It’s really a nice pour of whisky, and while I don’t have any real complaints or nitpicks, I do wish it were bottled at a slightly higher proof.   Recommended.

8.5/10
(Note: A review sample was provided by Diageo.)

Caol Ila 12-Year-Old Single Malt Scotch Whisky Review
Photo courtesy of Diageo

Photo courtesy of Diageo

The Caol Ila distillery produces a lighter style of peated whisky, compared to other Islay distilleries.  Located near Port Askaig on Islay, Caol Ila has been in operational since 1846, stopping production only twice: once in the 1930s and again during World War II.  In the early 1970s, Caol Ila underwent a massive expansion.  The distillery was torn down and built anew.

Photo courtesy of Diageo

Photo courtesy of Diageo

While single malt expressions are available for purchase, the majority of whisky produced at Caol Ila is used in blends.  Most obvious is Diageo-owned Johnnie Walker.  It’s core expression is a 12-year-old single malt.  Caol Ila adds the peaty kick to the  blended whisky giant.

The nose for this whisky is peaty, light and floral.  Honey contributes some sweetness, while orange peel pops up every now and then.  Caol Ila 12-year is bottled at 43%.  There’s a slight sharpness on the entry.  It doesn’t last long and soon the whisky coats the mouth in an unexpected creamy way.  Honey and a light peat are the first flavor notes to arrive.  There’s an ashy smoke that develops alongside a floral note.  The finish is longer than expected, leaving behind a semi-sweet smokiness with a hint of citrus.

In regards to peated whiskies, the rule of thumb is ‘the younger the age of the whisky, the more prominent the peatiness’.  Twelve years is relatively young in that regard.  Yet Caol Ila manages to keep the peat rather light.  The whisky’s light nature and citrus note makes this a very suitable summertime porch sipper.  Hardcore whisky enthusiasts may scoff, by I like adding lemon peel to my Caol Ila.  Lemon peel or not, Caol Ila 12-year is a solid pour of Scotch whisky.

8/10
(Note: A review sample was provided by Diageo.)