Overview
You’ll notice in the photos a not very subtle distinction between the good whiskies I own and the ones I’ve “borrowed” off my dad… I drink mine!
This has been a “go to” whisky for me, over the last 10 years, it’s not super strong and cask strength, which always brings up the dilemma “do I need to add water?… if so… how much?” so I can just pour and enjoy but it’s still special enough to have when you feel like a treat.
As you can see from the photos…I like to treat myself. In fact I think I’ve only got a couple of “treats” left.
Finished in casks previously containing Pedro Ximenez sherry, this takes a normal brilliant 16-year-old Lagavulin and takes it to the sublime.
| Colour | Nose | Palate | Finish |
|---|---|---|---|
| Orange toffee | Well-roasted barley with wafts of salt and iodine. A lovely creaminess of yoghurt and raisiny vanilla. | Orange marmalade and cherries. More medicinal peat and a touch of seaweed. Dried apricots and chewy pecans. | Long and satisfyingly smoky. |
Conclusion
For me, it doesn’t get much better than this. Heaven on earth. There are better whiskies but for shear “quaffability” and price it takes some beating. However haters of peaty whiskies should probably still avoid it, as all the PX sherry in the world won’t hide the iodine and seaweed.
86%
Rating
