That 97 on Distiller was enough for me to spend some effort hunting out a sample of this elixir. I finally got my hands on some and tried it side by side with a sample of 2014’s Cairdeas Amontillado. The 2013 Port Wood expression is noticeably darker in the glass, with a honey-like, rich, golden tone — no surprise given it was finished in port pipes. This dram leads the way with signature Laphroaig leather, which is a blend of smoke and rich, musty oil. This nose is one of the more complex I've encountered for a scotch, and features an eager blast of scents that tends to suggest this is a young scotch, perhaps 8 to 10 years old. On the sweet side, I notice some tangerine and maple syrup from the port; on the savory side, smoke, iodine, brine, and a unified impression that I can best describe as "barbecue grill." This scotch barrels ahead on the palate with its power-running style. It immediately opens with a wallop of dense, cigar smoke, and more hints of the presence of young Laphroaig, including some raw wood and bittersweet sap. Thankfully, the complexity of the other flavors carries the palate past any minor hints of youthful indiscretion, and there's also a great balance created by the dram's sweeter hints of grape jam. Again, the interplay of the smoke and some sweeter flavors recalls a nice honey-marinated barbecue. There is also something herbal on some sips, but I can't quite put my finger on it. The texture is lovely, like liquid velvet. At first sip, this a dream peaty finish for the Port Wood: smoke, sweet ham, applewood-smoked bacon, and maple syrup or molasses. It's like a southern-style breakfast in a glass. Subsequent sips build up in pepperiness and wood spices. The youth reveals itself a bit too much over time, as the lingering notes are a little too bitter. This scotch highlights the value of special or limited editions in a distillery's portfolio, as it shows off a different side of Laphroaig. Not quite a 97 in my book, more in that 92-95 range. Nonetheless, Bravo!