Batch 4/510 It’s been too long since I revisited one of these batches. This appears to be a 15 year old version. Same concept—basic Lagavulin finished in PX sherry. It’s a fantastic combo and one I really enjoyed on my first go almost a decade ago. Nose: Peat smoke, iodine, sea salt and brine, seaweed, vanilla, and sherry sweetness. Ash. Raspberry. Dark chocolate. Black currant. Caramel and salt water taffy. Lemon and ruby red grapefruit. Honeydew and cantaloupe. Cinnamon and black pepper. Oak. Some mint as well. Cashew and almond. Some hookah and some barrel smoke. Palate: Peat smoke, vanilla, coffee, rich dark chocolate, raspberry, hazelnut sea salt, seaweed, and dry, dark fruits. Black currant. The sherry cask influence is strong here. Plum, raisin, cranberry. Chewy caramel and toffee. Ballpark pretzel and a touch of hookah smoke. At the same time, the smoke and peat seem toned down a bit as compared to the 16. It's a great balance. Finish: Long and hot. Fiery smoke, cinnamon, dark fruit, and a distinct oakiness. Black currant. Mint. Almond and macadamia. Cinnamon and black pepper. Dark chocolate. Moderate-long length. Presictably, the PX and Lag peat played fantastically off of one another. Plenty of sweet, plenty of peat. There’s a definitive minty quality to the profile that I typically don’t find in Lagavulin malts. It’s also one of the least brine-forward expressions I’ve had from them—maybe the least period. I really enjoy that feature as a Lagavulin cornerstone, but the deviation is appreciated in this instance. At $100, this is more than worth the price of admission. It blows your average 15 year old malt out of the water and is probably cheaper than most of those. Well done, Lag.