Laphroaig Càirdeas 2019 Triple Wood Cask Strength

Laphroaig has the distinction of producing a Scotch that people either absolutely hate or really enjoy. Which makes sense because who in their right might would enjoy a Laphroaig if they thought it was simply "ok?" Maybe there's a few people but probably not many. The distillery traces back it's beginnings to 1810 but is not officially established until 1815. Located on Islay (pronounced "Eye-la") region, it has a reputation of producing some of the most heavily peated whisky. It has been part of the Beam-Suntory family of brands since 2014. The Càirdeas Triple Wood is first matured in ex-bourbon barrels, then is aged in quarter casks (21 gallon barrel), and finally in ex-oloroso sherry casks. "Càirdeas" means friendship in Gaelic and is released exclusively for Friends of Laphroaig club. Bottled at cask strength, this 2019 bottling comes in at 119 proof or 59.5% ABV. On the nose there's lots of dried fruit, plums, dark cherry, and smoke. On the palate there's smoke, iodine, and band-aid notes at first. Those are quickly replaced by sweeter sherry cask influence with stewed fruits, honey, maple syrup followed by black pepper, beef jerky and smoked meat. The finish is fairly long with some chemical notes similar to furniture polish or varnish replaced by fruit sweetness and caramel. This is personally one of my favorite Laphroaig expressions I have tasted.

Sherry, peat, and varnish are some of the aromas. Peat encircles the other flavors like vanilla, caramel, and oak almost like a peated bourbon. This is very complex.

I’m a Lagavulin guy but I’m also a home distiller and the stuff I make is much more Laphroaig than Lag. So I have a soft spot in my heart for the cask strength and rougher peat flavours here.

On the nose the aromas of sweet vanilla and caramel combined with peat, smoke and brine are immediately apparent. The nose is quite engaging. While the usual Laphroaig characters are present, they seem to be more muted and well rounded. Not as much iodine and hospital phenolic characters. Digging further reveals some red fruits and berries like baked apple and strawberry jam. The arrival on the palate is full bodied, creamy rich, buttered toast slathered with some pineapple and peach jam that is immediately followed by smoke, ash and peat. It develops into slightly more savory characters with grilled fish with oaky sharpness, pepper and lime. The peat lingers and becomes more pronounced at the back of the palate. The lips develop a tingling feeling :) The finish is long with smoky ash, dark chocolate covered raisins and pepper.

N: Laphroaig peat smoke, brine, wood. P: peat, brine, bright citrus. Bit of alcohol burn. F: citrus lingers, mixed with tannins and oaky wood notes. Peat smoke continues once the other notes fade.

Getting past the smoke and peat (which are clearly in play and actually kind of sweetened(?)) sweet nilla like I’ve never tasted before in a scotch. Campfire extreme but damn if it isn’t sweet juice. Easy down at a high proof with the butterscotch follow through, I’m digging it

For me, Laphroaig never disappoints. Fabulous.