Tastes

Nose: vanilla, caramel, oak, baking spice, salt spray, phenols, peat. Brown sugar. Palate: a more mellowed and mature Laphroaig for sure. The peat phenols and intensity have dropped mildly, oak spice and caramel are prominent here. Light citrus. A grassy/floral/hay note. Transitions to finish with a significant malt note. Finish: drying oak, peat phenols, barrel spice light seaweed/salt air

Nose: floral, minerality, brine, citrus zest, when you back off a bit you get the vegetal agave. Strong hammy peat throughout, vanilla. As i sit with it, i get more smoke/campfire. 5 drops of water brings out agave more and mutes some of the sugary elements as well as some more bitter citrus element. Malt complexity comes out more here. Palate: tequila barrel/agave is prominent but very well balanced, crystalline brown sugar. Vanilla, classic lagavulin elegant peat. Theres a floral element, grapefruit peel as it transitions to finish. Salty. After water, i feel like the peat and salinity comes out more. With a little bigger sip i get a nice robust agave note. Finish: light, floral, briny and vegetal. Nice classic lagavulin peat. Like youre inside the dank musty hull of a pirate ship.

Nose: butter, cinnamon, vanilla, varnish. Custard. Orange. Spiced apple. Palate: shortbread, oak, a sweet sherry, red fruit/berry and cream. Cinnamon, fresh oak, clove. Finish: warming. Light spice, oak, hint of citrus

Nose: pine, grain whiskey sweetness, cherry hard candy. Palate: umami, nice fragrant and sticky pinewood, a decent salinity, caramel and brown sugar. Light orange zest as it transitions to finish. Finish: getting bourbon/grain whiskey finish.

Nose: crême brulee, pungeant peat, vanilla sugar, a young/fresh malt element. Salted Caramel apple, molasses. A slight earthy note. Palate: surprisingly sweet, crystalline brown sugar, phenolic peat, cinnamon. Granny smith apple. Caramel. Finish: oaky, phenolic peat, light sea water.

Nose: light fragrant peat, salt air, getting hints of grilled pineapple. Cinnamon, and spiced rum. Whipped vanilla cream. Palate: sweeter on the palate than a traditional ardbeg. Peaty as you'd expect but its lighter than usual. Brown sugar, pear, pineapple, tropical fruit. Fruity sweetness clings to the back of the palate as it transitions to finish. Its not sickly or syrupy. This is a light, almost refreshing ardbeg. Finish: mild peat phenols, spiced oak. Slightly thinner/milder than usual ardbegs. Hints of cocoa.

Nose: cinnamon, fig, chocolate and clove. Oak. Caramel. Almost a bourbon nose here. Palate: some strong heat, dark fruits, cinnamon, nice oak. Caramel, baking spice. The single pot still notes come out more prominently as it coats the palate, mild shortbread and malt. Finish: warm baking spice, tannic drying oak, almost cottonmouth.

Nose: peat, vanilla, light smoke, oak. Light lemon peel. Campfire. Palate: light heat, sharp peat, caramel, light peach light pear. Finish: strong warmth. Oak.

Nose: bright, plum strong citrus peel Palate: menthol, plum, mint cedar, Finish: dank weed.

Nose: sherry, pepper, oak, cinnamon and vanilla. Palate: dark fruit, black pepper, hint of smoke, malt. Finish: earthy sherry. Light phenols