This edition continues the recent trend of greatness for these bottlings. Finished in Pedro Ximenez Sherry casks, this has notes of fresh mint, smoke, and spice. Touches of cocoa, caramel and coffee envelope the peaty aspects of this whisky. The long, robust finish is where this one brings it all together, hints of ashen peat, licorice and oak.
Islay is a small island with a big attitude and the epicenter for peat-laden whisky. Miles and miles of peat bog provide the raw material whose influence is the moniker for Islay malts, of which Lagavulin is perhaps best known. Its rich peaty water runs down the brown burn from the Solan Lochs in the hills above the distillery. This water, along with long fermentation, distillation and maturation, ensures that Lagavulin develops all of its distinct rich, peaty character. It's a spirit that likes to take its time, but rewards you with a distinctive malt that has no equal.