Tastes

Initially an annoying alcoholic whiff arrives at the nose, vanishing with a little aeration, highlighting the fruity aromas of pineapple, mango, candied orange and hazelnut. Caramel, nutmeg and milk chocolate flakes complete the bouquet, rather simple but pleasant. Background woodiness. The palate is less rich than than the nose, with a strong presence of wood that slides on the tongue bringing with it a noticeable vinous astringency. Once the impact is over, the fruity and sweet aspect of the whisky returns, albeit with a bitter base note that quickly breaks the balance, and the alcohol content (albeit low) roars too much, and in the end there is a slightly defined sweet and bitter mash. Fairly short, very dry finish of hazelnuts and wood. The nose was not great, but at least it made you think of a harmless but pleasant drink, and instead you find yourself with a mess that is not clear where it came from, with that cask of French wine launched in the mix without a clear reason, maybe in the (failed) attempt to save the salvable. A memento for those who think that the more a whisky has aged the more it improves, to be summed up with a "no fucking way".

On the nose, an explosion of well-roasted bacon on pine wood, with a lot of salt and anchovy paste. Balsamic touch to round off the peated blow. Intense and penetrating, for the lovers of the genre (Me! Me!), a real show. Hot pepper greets at the first sip, bowing immediately to the pungent marine peat (anchovies marinated on the barbecue?), accompanied by an unexpected sweet shade of apricots and pear, as if they had made fruit skewers on the burning wood. Citrus fruits, salted caramel, and again the balsamic note that flows in the background. Full-bodied and chubby, anything but cuddly though, a sort of fisherman with a jovial soul (like that of Big Peat but with an easy laugh). Long finish, of embers, sea and caramel. What a strange drink! A Lagavulin you don't expect, very funny and balanced, offering a demanding but satisfying drink.

This whisky was only finished in ex-Sherry casks, and maybe it's because they are first filling, but on the nose you can feel them a lot: ripe fruit in profusion with peaches, plums and red fruits, nutmeg and a marked balsamic accent, sweet and fresh at the same time. Almost like a tart. Wood chips in the background. And the fruit remains queen also on the palate, a warm and dense scent of jam that permeates the mouth, with a touch of caramel and a light alcoholic puncture. Raisins, black cherries, red apple. Very full, on the threshold of tiredness. Still wood in counterpoint, with a touch of almond. The finish is quite long, dry and slightly acidic, of wood and candied fruit. A fruity bomb which, as such, can be very pleasing or completely repulsive. It is not a pimp, of course, but the sherried influence is perhaps a little invasive, at the expense of balance.

Obviously a peaty nose, albeit not aggressive, with a significant marine and mineral component. Bacon and seaweed go hand in hand, along with honey and a delicate spicy note. An unexpected fruity sweetness appears, which over time softens peat, along with caramel. Everything is always very saline and mineral. The mouth confirms the fruity soul of the distillate, with yellow peach, blueberries, banana, a fruit salad scorched after a vigorous passage on the barbecue where grilled ribs were just cooked. Smoky fleshiness well highlighted, at times exuberant enough to cover the sweet side, which is also underlined by the strong maritime and vegetable component. Pepper and ginger. Also a few crumbs of toasted bread, just because it is young. Quite long finish, very marine, peppery and ashy. Young, certainly not very balanced, but perhaps for this reason also funny: a Lagavulin different from the usual, perhaps not excellent but more than enjoyable and cheerfully daredevil.

I have the idea that this whisky has spent its time in a combination of ex Sherry and Bourbon casks: cherry infused in spirit, nutmeg, beeswax, salted butter, wood in the background. Very sober and elegant. Over time, it sweetens by bringing out ripe fruit and a pinch of vanilla. At the entrance you can feel the presence of wood, not unpleasant but a little intrusive, accompanied by spicy hints, orange peel, pineapple, unripe kiwis, gianduja cream. A sweet palate mottled with amarotic notes. The finish is medium, with sugared almonds, spices, bitter orange and wood. Not very balanced, I would say almost a ruffled Macallan, in which the barrels perhaps got a little out of hand. Particular and unusual, but not unforgettable.

The aroma emanating from the glass is of unripe banana, a pinch of lemon, custard, nutmeg. Slight hint of wood in the background. Sweet but not too much, quite linear. In the mouth it is very creamy and caressing, a fruit cake with cream: prickly pears, yellow grapes (almost vinous), peach, vanilla. A spicy touch cheers the tasting, with the alcoholic boost that adds color. Wood. The finish is medium-long, of spiced wood, grapes and vanilla. Curious whisky, not particularly complex but with unusual aromas, pleasantly original and far from boring. For those who are not looking for strong emotions but even not trivial.

Sherry in profusion on the nose, as expected, very hot and with beautiful tannins present. Trifle, lemon zest, ripe apple, nutmeg and a freshly cut wooden background. It reminds of Sunday pastries brought on a wooden log as a tray. The mouth is very vinous, almost marsala, and flows like velvet in the mouth (in this sense, perfect gradation). A pleasantly spiced tip evokes mulled wine, with an orange slice and floating pieces of red apple. Still wood on the background. It is definitely not the "usual" sherried. The finish is medium-long, very dry, with spices, red wine and lots of warmth. Soft and persuasive, drinkable without being a pleaser, with those light strident notes of wine that give it three-dimensionality. Even those who don't like sherried may like it!

The nose reveals all its youth, with a lot of malt and cereal that are accompanied by green apple, honey and a hint of almond, with a marked herbaceous profile. Light lemon note. Simple, fresh, straightforward. On the palate, the malt triumphs by rolling happily in a sheaf of cut grass, putting the green apple on the corner to prefer the almonds that are more present here, with a distant touch of vanilla and nutmeg. Alcohol is introduced with far too much audacity for its 40%ABV, brushing a profile that would otherwise be too peaceful but still superficial. In the long run, the aromas flatten on a mixture of malt and alcohol, very, very immature. The finish is short, ethereal, dry, of cereals, dried fruit. green apple and alcohol. For such a paltry price it would be absurd to expect stratification and complexity, it is a basic whisky, which offers what the absent-minded drinker expects: simple, delicate flavors and alcoholic bang. Homework passed.

The nose is caressed by delicate and floral aromas, accompanied by marzipan, honey and lemon zest. Very fresh and harmonious, rather simple but pleasant. The palate reflects what is found on the nose, with ripe peach, honey, lemon, nutmeg and a pinch of salt. Smudge-free, flicker-free, fresh and compact. The finish is not very long, fruity and very salty. Finding oneself to drink spirits produced by excellence, sometimes you forget what are called "daily drams": uncomplicated but well structured, solid whiskys that do not offer totalizing experiences but are simply "pleasant". However, an economic alternative to a lot of rubbish that can be found on the shelves of many bars.

It is indeed alienating to have the nose being welcomed by a very meaty and "chewable" peat, as if you were approaching a Ledaig, but it is only the initial impression: a delicate spiciness accompanies soft custard, cinnamon, green apple, an impression of seaweed and a citrus touch. Wood. Rough and at the same time caressing, very intriguing. The important alcohol content is not felt at all. On the other hand, at the palate it is quite noticeable, but it is not the punch that one could imagine: an impetuous yet warm and enveloping effluvium. The peat always very present, with a much more accentuated mineral note, in this rich spiced cake with a mixture of vanilla, ginger, cinnamon, wood chips and lemon zest, cooked with charcoal. The aromas accompany for a long time (together with the alcoholic hit), with wood drenched in sea water, vegetable peat, charcoal, vanilla and cinnamon. Take the elegant composure of the classic Cragganmore and have it worn by Vin Diesel, who comes along to embrace you affectionately: here, this is the effect that this dram gave to me. Rough, impetuous yet capable of being welcoming and soft, in a precarious balance that seems to work miraculously. But it damn works!