Lagavulin Distillers Edition (2023 Release)

Thanks Tarran!

Fruity and smoky

Lagavulin’s Distillers Edition was first introduced in 1997 with spirit laid down in 1979. Back then, it is reported they took their 16 year-old core release and double matured it in Pedro Jimenez (PX) sherry casks for up to an additional 2 years for a total of 18. Since then, aging has dwindled to where it recently dropped to 15 years (pictured, 2006/2021). Then in 2022 the Distillers Edition removed its age statement altogether to become a NAS (no-age-statement) expression (also pictured). Lagavulin’s nonuse of the word “sherry” on the box for this release is interesting. Usage would require adherence to Spanish regulations and the same applies to the term “sherry cask” since 2015. In brief, the PX grapes used to make sherry must be grown in a geographical triangle in southwestern Spain. PX grapes grown outside this area cannot be used for sherry. Also, the wine must be aged for a minimum average of 2 years for solera style or a full 2 years for single-barrel vintage aging in the case of oloroso. Additionally, to be a certified “sherry cask,” it must be seasoned with “actual” sherry for a minimum of 1 year. To sum it all up, Lagavulin could be doing none of these things based on any literature found describing this release. Indulge in this latest offering neat and it lives up to its heritage. Add a few cubes and it drops a bit in quality.

It mostly tastes like what I expected, but nearly the best version of what I expected. It trades a bit of the briny medicinal tar for a little more sticky red fruit and orange marmalade. Still retains enough of the lovely Lag peat to feel like a Lag. Good balance between the Lag-ness and the sweet sherry. I don’t know if I’d like it better than the original every day, but on this day it strikes me as better. Maybe just newer. Recency bias perhaps. They’re close. This is very good. The original is such a classic though. Hard to find any fault, but like the original, I’d prefer a slightly higher proof. They do manage to squeeze a lot of flavor into the 43 percent, however.