Does this even need notes? There's a ton of smoke, big chimney flavors, etc., etc., etc. It pulls no punches and delivers exactly what the Laga customer wants.
Dear Lagavulin fan: You know what you think this is gonna taste like? That's pretty much what it tastes like. A sweet, smokey, iodine-tinged, cask-strength peat treat.
N: More smokey than peaty. P: Really smokey, salty, dry. Very big aggressive attack. F: Here's where the spicier peat starts to emerge, still quite dry. It's pretty clear that Lagavulin knows what they are doing when they vat their 16 year. This is great stuff, but it needs some additional sweetness to balance it out and the percentage of sherry cask whisky they add to the 16 does that perfectly.
Salted fish brine iodine and char witha very salty finish. This one does well with water. It becomes a bit more sweet, malty and the finish is less briney
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