Jan-Case
Laphroaig 18 Year
Single Malt — Islay, Scotland
Reviewed
March 23, 2021 (edited December 17, 2022)
Salty crackers / pretzels, damp old wood and bourbon vanilla flavored stone fruits on the nose. Surprisingly moderate peat compared to what I know from other Laphroaigs - still very recognizable iodine, rubber, cold smoke. The age really smoothes it out.
It is the oldest Laphroiag I had so far and it also is by far the most smooth and balanced. Nice. A caramel sweetness and vanilla creme on the palate makes this whisky even further approachable and enjoyable without blowing your hat off with an overwhelming peat. Good stuff.
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@Bourbon_Obsessed_Lexington Quite right. Phenol, Cresols and Guaiacols. The first is an anaesthetic, the second’s an antiseptic (bandaids anyone) and the third taste like meat and spice. We’re drinking some weird s*#t, my friend.
@CKarmios the other fun property of phenol is that it acts as a topical anesthetic, an added experience I didn’t appreciate until Laphroaig 10 entered my life!
I remember reading a chemist’s article on peat behaviour in whisky - he was saying that phenols with time react with oxygen in-cask to produce congeners including ones close to the taste of honey.