This whisky tastes just as you’d expect given Offerman’s penchant for woodworking. The aromatics open with that of an old woodworking studio; oily and leathery with hints of smoke. There are splashes of fruit, the likes of an apple core and apricot pit among the ash and dust that lay on the floor. The palate is rugged, yet refined with orchard fruits, touches of vanilla, smoke, and cherries jubilee. This malt is aged in a mix of refilled and refreshed American Oak casks, and Mr. Offerman recommends you pour this in a glass and enjoy, sans ice. But we’ll tell you to drink it however you like your malt whisky, because you’re going to love it regardless.
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.