Tastes

Nose: lemon creme brulee, peach, vanilla cream, light brown sugar, honeyed malt, A gentle sea breeze Palate: a sweet malt note, a more robust salinity than I remember. Lemon peel. Vanilla whipped cream. A few drops of water brings out a little bit of spiky/sharp oak and crisp green apple skin. Oddly, addition of water brings out a substantial and lasting heat on the palate along with a touch of white pepper and increased minerality. Also more caramel and vanilla. Interesting and unique though I think I prefer it @ full proof. Finish: moderately briny, lasting but gentle oak tannin. Mildly extra heat after the water addition

Nose: rich and complex, old oak, chocolate & chocolate covered raisin. Orange peel. Undergirding peat funk. Beach bonfire on a foggy and drizzly August morning Palate: full, deep. Nice citrus zest note that cuts through on the mid palate. It has the classic Laphroaig peat, just mellowed a little bit. A bit of white pepper, almost a touch of poached peach. There's a touch of an herbal note. Finish: long, initially sweet, full of robust and drying oak tannin. Rich salt air.

Private select Westmoreland liquor. Barrel 994; 67%abv Nose: raisin, dark caramel, cinnamon. Palate: big and sweet. Plum, dark brown sugar, bits of dark chocolate. Dark oak. A decent heat undiluted, still doesn't taste like 67%. Sweet vanilla. Finish: corn and grain. Medium short

Nose: a little rye-y, mint, baking spice, caramel, Palate: full bodied sweet oak. Cinnamon, brown sugar. A nice little rye bite. A nice bit of maraschino cherry Finish: medium long with a nice mint

Nose: cinnamon, a bit of sharp oak and dusty corn Palate: mild, sweet, easy. Light caramel. A bit of floral elements and a bit of spice Finish: light spice, short

Nose: poached apples/cinnamon apple crisp, vanilla, baking spice, Rich caramel, charred oak. Palate: smooth and sweet, caramel and oak, vanilla, some chewy grain, moderate oak tannin as it transitions to finish. Hints of red apple skin. A nice amount of spice Finish: medium, lingering barrel tannin, and a rye spice that goes a little herbal/minty

Nose: deep dark meadowfoam honey. Vanilla creme brulee, blackberry compote. Dark chocolate caramel. Very slight ocean spray around the edges of the nostrils. Dark orange marmalade. Palate: dark caramel, sharp oak acidity, medjool dates, earthy sherry. Sea breeze salinity/minerality presents as it transitions to finish. Gentle mild smoke throughout. Finish: medium long, rugged maritime wood, petrichor/forest floor after a downpour/smoldering, damp, wet, coastal campfire. (Think Oregon coast on an August morning at Ft. Stevens state park near Astoria as the fog and mist roll in with a light drizzle as you huddle in the canpoy a couple meters away from the smoldering morning firepit). Lingering stone minerality.

Nose: deep and complex. Strong coastal brine, pungent peat fire on the beach. German pretzel, substantial oak, a nice amount of char. Caramelized figs, baking spice, oak tannin. A subtle vanilla, cherry and caramel. Palate: Beautiful. Theres a prominent and astringent phenolic peat balanced with a sweet, dark, earthy sherry. Hints of baking chocolate. Plum/black cherry. Strong oaky char. A touch of chewy malt. Cinnamon, clove, and anise. A little bit of orange peel. Finish: long and complex, ashy with a hint of stewed dark fruit at the back of the throat.

Nose: ocean spray, honey, toasted almonds, citrus peel, a tinge of earthy peat. A little caramel and vanilla Palate: honeyed malt, a mild sea breeze, candied orange peel, a gentle hint of acrid smoke. Lightly floral/fruity character. Finish: gentle wood tannins and a nice sea salt. Medium short.

Nose: the classic Laphroaig peat is here but has matured and mellowed over 30 years. A gentle beach bonfire, iodine, ocean spray. Sweet malt. A touch of bergamot and citrus peel with a nice element of baking spices; mostly cinnamon with small hints of baker's chocolate and candied ginger. Almost a hint of maple bacon. Sherry soaked/candied walnuts. A subtle but deep oak influence, sweet vanilla custard. Has a hint of old wood, like a well loved desk passed down in your family for generations. Sweet pastry dough appears as it rests and as you sip. Palate: rich, oily, deep. Peat is prominent but in concert with rich caramel, earthy sherry, marzipan. White pepper. Baked/roasted/charred citrus. Theres a very beautiful depth to the oak here. Vanilla custard, caramel. Sea breeze. Warming. Semi-sweet chocolate chips. A drop or two of water marginally brings out some pastry notes. Finish: long and elegant. Aged wood, oak tannins and peatfire linger for a long while. Sooty campfire is apt.