Tag Archive: Islay


that-boutique-y-whisky-company-laphroaig-12-year-old
That Boutique-y Whisky Company: Laphroaig 12 Year Old (Scottish Islay Single Malt Whisky: 12 Year: 52.4% ABV)

Visual: Pale clear and light, just slightly gold touched, spirit.

Viscosity: Slow thick streaks.

Nose: Quite creamy. Slight lemon. Orange crème. Butterscotch. Very light medicinal. Water makes slightly salty.

Body: Lightly salty. Some alcohol presence. Water makes creamier. Chocolate toffee eclair sweets. More medicinal and light custard sweetness. Light lemon meringue.

Finish: Dry peat intensity. Light grapefruit. Malt chocolate drinks. Water adds caramel and cream. Light lemon sorbet air. Light beef slices. Salted notes. Shredded wheat and honey.

Conclusion:An easy going Laphroaig? Kind of, yes, but with a sting in the tail. Spoiler – in a shock twist it is not the high alcohol level that gives the punch that provides the sting in the tail. In fact for the abv it is remarkably easy going, and while you only get a few of the notes neat, it only needs a tiny amount of water to start opening it up.

This is a mix of three definite, and distinct styles. There is the expected, though lighter than usual, medical, salty, salted rocks and such like notes that makes up the traditional Laphroaig elements- much more subtly used than normal though. The second string is a heavy twist on a note that can sometimes be seen in Laphroaig – lemon. Here it is far from normal – creamy, between lemon sorbet and lemon meringue, but now bringing light grapefruit and orange fruitiness that nigh unheard of from the distillery. It actually reminds me of traditional lemonade at times, that odd mix of flavours. Third and final is the chocolate caramel sweetness – there is normally a sweetness in Laphroaig backing everything but never as ramped up and thick as it is here.

Together it is only just recognisable as Laphroaig – until that sting in the tail – that being a peat punch pounding out in the finish; Finally stamping the Islay styling home.

Over time the more beefy, peaty notes rise up, more towards the standard ,expected notes- so by the end if feels like a more traditional expression, but enhanced by all that additional creaminess, sweetness and fruitiness.

Oft I have seen the expressions from the big Booming Islay distilleries mocked for the impression that they all taste the same. This shows this as the lie it is and slays the concept – this is recognisable, but different and delicious.

Background: After my last notes at the Hideout, I resolved to go back and try this. A rare independent Laphroaig bottling, with a cool Back To The Future inspired label. That Boutique-y Whisky Company always has cool, cartoon labelling which I dig. Apparently the people on the label are the winners of a contest. This is one of 421 bottles. While I do not control the music when in public, The Cranberries : Zombie came on while doing these notes, which was pretty nice.

hideout2

Ardbeg: Perpetuum (Scottish Islay Single Malt Whisky: 47.4% ABV)

Visual: Pale gold.

Viscosity: Medium speed and thickness streaks.

Nose: Smoke. Oily fish skins. Intense. Swordfish steak. Creamy. Salt sea spray. Wet rocks. Light sherry trifle – especially sherry soaked sponge and brandy cream. Water adds floral and crushed grit notes.

Body: Warming. Noticeable alcohol. Rum and raisins. Brown bread. Beef broth. Peaty. Sherry trifle. Oily and creamy feel mix. Cream flavour notes. Water makes less alcohol, adds lime cordial and bigger peat. Orange crème, vanilla fudge and far more trifle come out.

Finish: Peat. Dry. Dried beef slices. Raisins sweetness. Trifle. Light cherries. Vanilla toffee. Cream. Malt drinks. Water adds lime, peppercorn, fudge pavlova, red wine and gentle spice.

Conclusion: Intense. Very intense. Creamy. Full on peat yet aged smoothness of character. Vanilla bourbon sweetness and sherry full on flavours. Damn. Just, damn. Normally peaty whisky is a trade off. The intenseness of the peat is a young whisky’s game, and fades with age. Smoothness is the character of distinguished age that young whisky cannot match. Mixing young and old spirit this manages to do both. I really sounded like a corporate shill there didn’t I? However, hell, it is true.

Neat it has all of the salt, medicinal character, peat and meat character you would expect of an Islay, especially an Ardbeg. The alcohol is warming and present but doesn’t get in the way of a smooth but intense Ardbeg expression. Here the bourbon sweetness leads with vanilla toffee and fudge notes, working alongside the intense style – however there are hints from the sherry on the side giving raisins and sherry trifle notes.

The use of water flips this around – much more smooth, beafy and peaty, but the sweet sherry trifle and spice take the floor for a richer, fuller, and more balanced take. More mellow, but still intense, with much more going on.

Of course, if then you want to flip it back to bourbon influence leading again, then you have to pour yourself another measure. Oh the pain. Then add water to sherry it up, then pour another shot to get the bourbon back, then… and so on as the infinite loop continues in perpetuity. Ok, that time I really did sound like a corporate shill.

Jokes aside, this is legitimately great – hits all the range of Islay – salt, beef, oil, peat – and all the character of an aged whisky in smoothness, bourbon and sherry character. One of the few whiskies that I can easily say is worth the best part of a hundred quid price tag.

Background: Special whisky time. This is one that I had been umming and ahhing about if I should get it for a while, the 200th anniversary bottling of Ardbeg, but it is a tad expensive. In the end it was got for me as a gift thus solving my dilemma. Many thanks indeed! It is a mix of old and young whisky, and a mix of bourbon and sherry ageing. It was released during Feis Ile 2015. I was trying to save it until after going to see The Libertine play at the theatre, it just seemed appropriate, but my willpower failed and I drank it a day early. Which kind of also was appropriate all things considered. Drunk while listening to Dethklok – Dethalbum 3. A big whisky deserves big music.

Lagavulin 8 Year

Lagavulin 8 Year (Scottish Islay Single Malt Whisky: 8 Year: 48% ABV)

Visual: Pale grain with a soft green brackishness.

Viscosity: Very slow, thin to medium thickness streaks.

Nose: Salty sea spray. Strong alcohol. Wet moss. Medicinal air. Water adds salted lemon.

Body: Medicinal. Salt. Strong alcohol. Traditional lemonade. Salty pebbles. Soft yet salted lemon. Water adds a slight golden syrup and more pebbles. More water adds mini marshmallows. Light strawberry and dark chocolate hints. Salted orange.

Finish: Dry. Medicinal spirit. Salted lemon. Dry charred beef bits. More lemon with water. Slight marshmallows. More water adds light malt drinks.

Conclusion: This reminds me in a way of Laphroaig select. A whisky I have not yet done tasting notes on here. So that is a helpful comparison. Let me explain then. They both have less of the distinct brute force that their older cousins have. They both are just slightly dry, but also that lighter character lets additional sweetness through.

For comparisons sake it is helpful that we nicknamed Laphroaig Select “Laphroaig Lemonade” after a whisky show attendant commented that it would be like lemonade for standard Laphroaig fans. Why is that appropriate? Because this younger interpretation, of the Lagavulin spirit has a very salted lemon characteristic to it that makes me think of traditional lemonade.

Do not fear, there is still a heap of Islay character – lots of salt, medicinal notes and wet pebbles and wet moss. Oddly it is missing a few of what I think of as defining Lagavulin characteristics. It lacks any of that thick, meaty character, and also goes very light on the peat smoke, to my surprise. It results in a much less chewy and more drying style to it.

What it gains is, when water is added, a lot of the notes which I presume are normally hidden behind the heavy Lagavulin character. There is subtle salted orange and even strawberry notes – and the extra strength of the whisky means there is a lot of room to explore with water for extra depths.

Don’t expect something too close to the standard Lagavulin 16 year and I think you will probably enjoy this one. It is very much its own thing – distinctly Islay, but not beholden to its older cousin. Initially I was disappointed by this because of my expectations, but I soon grew to enjoy it on its own charms, rather than what I expected it to be like. A very solid, fruity, lemony, Islay whisky.

Background: This one has been a long time coming, much to the annoyance of my mate Tony who had repeatedly asked me when I will pull my thumb out and actually break this one open. Well, today is the day! This is a special limited release to celebrate the 200th anniversary of Lagavulin, and as a huge Lagavulin fan I had to make sure I grabbed a bottle. So I did. From independent spirit. Again.

Smokehead Islay Single Malt Scotch Whisky

Smokehead: Islay Single Malt Scotch Whisky (Islay Single Malt Scottish Whisky:43% ABV)

Visual: Light gold.

Viscosity: Mostly slow thin streaks.

Nose: Smoked beef and peppercorn. The aroma can be detected at massive distance. Medicinal notes. Dumplings and beef broth. Barley. Lots of smoke. Touch of honey. Water dries and brings out slightly harsher notes.

Body: Smooth. Golden syrup and vanilla. Massive peat and smoke. Light charring. Vanilla custard slices. Light medicinal notes and noticeable alcohol. Icing. Toffee. Light cherries. Water mutes alcohol, brings out raisins, Madeira and sherry trifle. More fruity.

Finish: Honey. Charred notes. Barbecued beef. Icing sugar. Vanilla custard. Seaweed. Water brings out Madeira cake, light rum spice, and sherry trifle.

Conclusion: It is often overlooked how sweet Islay whisky can be. They are well known for hitting hard and fast with big notes – here that is definitely true with smoked beef, peat smoke and peppercorn. There is small medicinal notes, but not heavily on that side – this leans much more on the smoke side of things, also eschewing the salted character than an Islay can have to concentrate more on the smoke.

The thing is, if you are used to those strong flavours then you realise that there is huge golden syrup and vanilla custard sweetness behind the smoke. The massive notes are a significant contrast which makes for a surprisingly smooth yet intense whisky. Frankly, even without water this is very easy to recommend.

Water refines it even more, it drops the few alcohol notes and brings out what I would guess to be the sherry barrel ageing influence. There is cherries and raisins, lightly spicy and sherry trifle notes – it goes from nearly no sherry influence to being dominated by it in a heartbeat. It is like two whiskies in one.

So, at any price point this is excellent – peat juice delivered against a vanilla sweet backdrop or sherry trifle sweetness – smooth, intense and delicious. At the 35 to 40 quid mark it often goes for? This is an absolute steal. A great value Islay whisky showing that the words “Great value” don’t have to be damning with faint praise.

Background: I tried the 18 year Smokehead a while back, but realised I had never done notes on the standard bottling – so here it is. Grabbed from Independent Spirit and drunk while listening to David Bowie’s haunting final album.

Caol Ila 12 Year

Caol Ila: 12 Year ( Scottish Islay Single Malt Whisky: 12 Year: 43% ABV)

Visual: Quite pale grain to gold.

Viscosity: Moderate to fast speed streaks of moderate to thick size.

Nose: Kippers. Smoke. Slightly oily. Coal dust. More coal dust with water.

Body: Vanilla. Coal dust. Peat. Beef broth. Salt and light medicinal. Toffee. Lightly creamy. Orange crème. Malt chocolate. Water accentuates toffee, adds slight black cherry hints, and brings out chocolate toffee. Also light watered down tar, and hints of turkey slices.

Finish: Soft cream and coal dust. Toffee. Salt. Water adds chocolate toffee and light oily character with tarry notes.

Conclusion: Caol Ila 12! The whisky that I have many times joked about never getting round to doing notes for, finally tasting notes. To no-ones surprise at all I love it. This is a great match of the harsher elements of Islay – for example the coal dust and the salt – with a thick, sweet melted toffee and chocolate base, all infused with a slight oily, tarry, set of notes which seem to come from the mixing of the two extremes.

I think that oiliness is really what gives it a distinct character to stand out from the other Islays – kind of kipper like on the lighter edge, tarry on the lower end. The whisky is always smooth, but it has a thickness that clings so that the present but not overly intense medicinal and smoke character pushes through more obviously than it otherwise would.

Or at least it is with touches of water. Yes, I skipped straight to talking about it with water. Sorry. Enthusiasm getting away with me. Anyway, neat it is more pure coal dust and smoke in the set of notes it shows – Still not to the intensity of Ardbeg or Laphroaig but still more single minded. The water breaks that up and allows the subtleties to show.

I think what makes this stand out is that, while the base sweetness is toffee, it is done with such weight that it is more chocolate toffee than anything else, which is very appropriate to match the notes it has. For comparison, Laphroaig is more intense, very medicinal, but matches that with a clean sweetness. This indulges the darker notes, whether they be sweet or harsh, and gives this balanced, more dark character throughout.

So, yeah, I finally did tasting notes and this is lovely.

Background: *ahem* “Ok, bias warning first: This is a part of the Masters Of Malt Whisky Calendar given to The Bath Whisky and Rum Club, part of Independent Spirit, who invited me to assist with the notes in return for uploading them to alcohol and aphorisms. Sounded a very fair deal to me. Also, due to this we each only had half of the 3cl bottle so thoughts are based on a smaller exploration than usual. On the other hand I could not say no to the chance to try so many new whiskies. Many thanks!”. I love Caol ila, and have tried many expressions, yet never got around to doing notes on this. So, when it turned up in the calendar I was happy as Larry. Presuming Larry is happy right now that is. Drunk while listing to some Godspeed You! Black Emperor. Serious whisky needs serious music.

Kilchoman Machir Bay 2014

Kilchoman: Machir Bay 2014 (Scottish Islay Single Malt Whisky: 46% ABV)

Visual: Very pale greened grain.

Viscosity: No notes taken.

Nose: Dry. Smoke. Salt. Astringent. Rocks. Crusty bread. Salted lemon.

Body: Initially light. Vanilla sweetness. Salt. Moss. Slight raisins. Smoked beef. Sherry cream. Slight alcohol tingle if taken neat. Water makes more toffee and sherry sweet and brings out salted lemons.

Finish: Slight sherry trifle. Dry medicinal notes. Vanilla sweetness. Brown bread. Smoke. More trifle with water and adds salted lemon.

Conclusion: Ok, I may just be tasting salted lemons in everything since drinking Kiln Embers. Keep that in mind whilst reading these notes. Aside from that note let me say this is an interesting wee whisky. Unlike the 2007 expression it needs a touch of water to work, not much, just a drop or two, but it is still just a little fiery neat.

Despite that it feels light, not in a bad way, but in that – while salty and lightly medicinal, it does not have that booming character of the more prominent Islays. This allows more subtle elements to be there – the sherry trifle, salted lemon and vanilla toffee don’t need to be loud to be heard in the mix. Again, this is with just a slight amount of water that really lets it open up.

Initially it seemed a slightly simple, lightly medicinal whisky, but as the sweetness came out it started to portray distinct elements from both the sherry and bourbon ageing and I realised there was more to this than meets the eye. It does not eschew the traditional Islay character, but it more uses it to call the sweetness into contrast.

Not what I expected, a very easy drinking Islay that manages to keep the Islay character. Very nice. You know, I kind of hope there is at least one bad whisky in this set. Not because I want bad whisky, but at this rate everyone is going to be claiming I am a paid shill. Anyway, the whisky calendar is doing well so far.

Background: Ok, (mostly) copy paste time again. ” Ok, bias warning first: This is a part of the Masters Of Malt Whisky Calendar given to The Bath Whisky and Rum Club, part of Independent Spirit, who invited me to assist with the notes in return for uploading them to alcohol and aphorisms. Sounded a very fair deal to me. Also, due to this we each only had half of the 3cl bottle so thoughts are based on a smaller exploration than usual. On the other hand I could not say no to the chance to try so many new whiskies. Many thanks!” New info! Ok, from my research this is a mix of five and six year old whisky from oloroso sherry and bourbon cask, which is unusual for Kilchoman. And by research I mean that is pretty much copied directly from their website. Sorry. Drunk while listening to even more Crossfaith. Yes I did do this set of notes immediately after the last, why do you ask?

The Ileach

The Ileach: Peated Islay (Scottish Islay Single Malt Whisky: No age statement: 40% ABV)

Visual: Very deep burnished gold.

Viscosity: Many very slow, very thin streaks.

Nose: Peat. Smoked beef. Thick. Warm hot cross buns and butter. Smooth. Light oak. Water opens to more medicinal and salt touched.

Body: Smooth. Vanilla and caramel. Rising into salt and more medicinal. Rapidly becomes thick and full from a light start. Milky chocolate. Fish oil. Water lowers the intensity, treacle cake comes out and toffee.

Finish: Medicinal. Vanilla custard and toffee. Malt chocolate. Smoke. Dried beef. Dry oak. Salt. Hot cross buns.

Conclusion: Now, this is a complex progression, from a young and energetic whisky. Let’s start in the middle and work outwards from there – it will let us start at the core of the issue.

That first sip comes in smooth, I’d expected heavier – everything leading up to it had shouted heavier. But that first sip was thick, slick and smooth. Just a mix of vanilla and caramel, with no hint of alcohol intensity. I was quite taken aback, and considered this oddity as I held it on my tongue. It was almost too light, like the whisky had been chilled – even though it hadn’t. Then the hidden cobra bite reared its head.

Warmth hit, half way between medicinal and alcohol heat. Salt rose up, the whisky filling the mouth, stinging it. Now far more intense than any hints from before.

Then you swallow, and it drifts away, leaving a medicinal touched, but smooth and sweet backed finish. Here it is exactly at the initial expectations, with no sign of the intense war before.

Now, with that said, lets go back to the aroma leading up to that. The aroma that didn’t warn me of what was to come. It was big, chewy and beefy, it promised a strong tasting whisky, but not so intense progression, it promised the Islay character would be offset by sweet hot cross buns.

Then, of course the main body intensity hit. I’m unsure if I’m disappointed that water smoothes that huge impact out – with water it manages to create a mid point between the initial smoothness and intense progression, to create a well crafted salt and sweet Islay character. It is more proficient like that, but that great progression unleashed was what grabbed me straight out with this whisky and I’m sad to see it go.

Any which way this is a big whisky, matching that hot cross bun sweetness with Islay salt. This is very nicely done, very intense whisky. No tricks or gimmicks, but straight up quality.

very nice.

Background: An Islay single malt from an unnamed distillery, apparently bottled quite young, and available at a quite cheap price. The thing has a quite good reputation, so I grabbed a mini from Independent Spirit to give a try. Drunk while listening to the more recent Spektrmodule podcasts, as they make nice, non intrusive backgrounds for some whisky contemplation.

Bunnahabhain 25 Year

Bunnahabhain: 25 Year (Scottish Islay Single Malt Whisky: 25 Year: 43% ABV)

Visual: Rich custard gold.

Viscosity: Hard to tell in the glass, but slow progression.

Nose; Sweet honey and stewed apricot. Tiniest touch of smoke. Cured bacon. Custard touch. Very smooth.

Body: Very smooth and slightly light. Pears. Gentle smoke. Cod steaks and oils. Tannins.

Finish: Stewed pears. Cinnamon. Dry oak. Cod and oils. Light honey.

Conclusion: Bunnahabhain has always been on the light end of the Islay range, avoiding most of the peat and harsh character that comes from the better known names. Even so the lightness of touch of this one surprised me. It has a different range of notes that may hint at the Islay home, but it is far from harsh. maybe too far the other way. You get a touch of the island saltiness, but here more with an almost grilled fish character, and a dryness that calls more to tannins than peat.

The odd thing is that the nose is actually pretty big, not Islay style big, but still powerful. The first notes you get are thick stewed fruit, honeyed and with an almost bacon meat character which is the closest thing to standard Islay you will get all whisky. This was nice, exactly what I was looking for, different, big, and complex. The main body could do with more of that in my opinion.

When I got to the body, it was much softer – there is a very soft pear characteristic, which can get lost amongst the odder characteristics. There is smoothness, an almost cod light main body, smooth and just slightly oily. It gives an interesting main body, but it is so light that I didn’t even add water for fear of cracking it further. Maybe it is me, I know from aged expression I have tried they often get lighter and more subtle with age, but not usually to this degree. The finish leads out with that light fruit and a sweet cinnamon touch, regaining a touch of the honey promised by the aroma but so lost in the body.

It is an interesting expression, but not a very special one for that. It really needs more of the notes promised by the aroma as it has become too delicate for me – not something I imagined saying of the distillery. I would say, for this, keep to the younger expression. None are massive or harsh, but they have more weight to what they give. the years don’t seem to benefit this one much, especially not for the cost. Ah well.

Background: 200 Whisky Reviews! Yes, I know I’ve done over a thousand reviews total, but it is a lot slower getting through a bottle of whisky than a bottle of beer. Anyway, I decided to grab something special. The Rummer Hotel have some very nice whiskys by the measure, so I went for Bunnahabhain 25 Year. Unfortunately, it was nearly all gone. They had but half a measure left. The bartender very kindly said I could just have it as he couldn’t sell it. Many thanks. I am wondering, since it was near the end of the and I know current bottlings have a higher abv, if the whisky had been open for a while and oxidised a bit, which was why it was so lackluster. I do not know. Usually Rummer are great for their Whisky though so I’m guessing not. Anyway, since it was free I could get a second dram of a different whisky to celebrate. The review will be up shortly. As this was a very light whisky I didn’t add water as I couldn’t see it helping.

Kilchoman 2007
Kilchoman 2007 Vintage (Scottish Islay Single Malt Whisky: 6 Years: 46% ABV)

Visual: Greened grain. Very light in colour.

Viscosity: Quite fast thick streaks.

Nose: Dry earth. Peat. Astringent.

Body: Beef stew. Golden syrup. Peat. Sweet lime. Dried banana. Smooth. Charred oak. Water softens and brings barley, malt chocolate, some peat and energy still, and a tar like touch.

Finish: Dry. Smoke and warmth. Sweet syrup. Maybe a raspberry syrup like touch at one time? Possible psychosomatic. Peat. Beef slices. Malt chocolate. Salt. water adds a custard sweetness.

Conclusion: The newest Islay has always impressed me in prior encounters, and here is the first time I have managed to put the impressions of being impressed on indents (or impressions if you like) on the paper.

It is a whisky that really shows the Islay character, you can feel a barley like texture running across the tongue, the smoke rising, and a robust peat warmth the builds up inside you. It doesn’t just define itself by the expected character though – there is a mix of sweeter notes from dried banana to several sweet syrup notes, and they give a more subtle set of lower notes that back against the big Islay beef broth of the main character. The subtle elements are what makes it stand out from the pack.

It is still a booming whisky, especially neat, yet for all its youth in years it manages to give you all of the warmth and yet none of the fire. Even at this point it is showing very distinguished characteristics, and that bodes well for the future. It will be interesting to see what happens, as in later years peat tends to drop slightly, and I wonder how the lighter elements will progress.

This is balanced, big, intricate and evolved. The barley character grounds it, and gives a texture you don’t see often with whisky these days, the peat lets it boom and the sweetness lets it mellow. A great whisky already, and a promise of special things ahead in the years to come.

Background: Bottled 2013. With this I get to call full house on Islay bingo. I have now reviewed one expression from each distillery there. Which was not the reason I bought a measure bit it didn’t hurt. I’ve tried a few Kilchoman’s at whisky shows over the years, but have yet to do a review from this, the newest Islay distillery. A quick bit of research shows that the distillery not only does its own floor malting, but also has all parts of the process from growing to bottling, on Islay itself. Yes by research I mean “I looked on wiki”. Yes, I know that doesn’t count. This was drunk at Brewdog Bristol in their new, slightly rolling tumbler glasses.

Lagavulin Distillers Edition

Lagavulin: Distiller’s Edition: 1995 (Scottish Islay Single Malt Whisky: 16 Year: 43% ABV)

Visual: Bronzed gold.

Viscosity: Very slow but thick streaks.

Nose: Shortbread. Smoke. Touch of salt. Beef slices. Peat. Blackberry high notes. Sulphur. Gherkins. Orange zest. Water soothes to smoke, beef and cherries.

Body: Smooth. Vanilla toffee. Salt and rocks. Peat rising. Beef slices. Muted Madeira and fruitcake. Raisins. Trifle. Water sweetness and adds custard to trifle while keeping beef slices and salt. Light lemon curd.

Finish: Dried beef. Salt. Malt chocolate. Madeira. Spicy red wine. Sherry.

Conclusion: Of all the distillers editions I have had so far I have found them greatly enjoyable, but strangely sweet dominated for such strong whiskys. This one on the other hand has the sweet cask going up against Lagavulin. This is the big boy of whisky and it is power distilled. You have all of Lagavulin’s hallmarks, all the beef, peat, salt and smoke, and then at that back you get the subtle sweetness. Initially you get fruitcake and Madeira, which grows to more evident trifle and custard with water.

This, of all the great distillers editions, is the only one where the naked spirit can fight on equal terms with the barrel ageing, and it is glorious.

Without water it is full on, complex and raging Lagavulin Islay joy. Smoother than the standard 16 year in texture and burn, but full on in weight and majesty. With water it is more fruity and spiced, sweeter but still rocking the Islay style. There is so many elements that just help round it out so well, and adding so many extra expressive layers to an already full whisky. It becomes not just booming and complex but also smooth and rounded.

This takes what is already one of my favourite whisky and makes it much more refined. The peak of the distiller’s editions and an excellent whisky.

Background: I’ve had this a few times in the past, but never got a chance to review it. This meant that it was for a long time it was the Distillers Edition that got away, long after I reviewed the three others. Bottled in 2011 this has been aged in Pedro Ximenez wood. My previous experience with PX wood has been very good, and Lagavulin is an all time favourite so I was looking forwards to this. I had picked up this bottle half way through last year, and it has been waiting for a good moment to break it open.

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