Laphroaig tasting evening, Sydney, 26 September 18. Whisky #2. Nose: Iodine, charcoal, a muted smokiness, chalk, band-aids and plasticine. Dusky floral aromas and malt with seaweed and brine. An earthy, woody quality. Palate: The arrival is sweet and smoky, then it turns salty with light licorice and white pepper notes. Tarry and peaty flavours emerge with a hint of smoked herring. The palate definitely feels softer and a bit sweeter than it used to, but it is still as oily and textured as ever. Finish: Medium/long. A slightly salty note fades into a mist of light smoke. It's a while since I last reviewed this whisky so the tasting evening last Wednesday was a good excuse to revisit it. The nose is surprisingly subtle after the rather brash Select expression that was first in the lineup (everything is up-front and loud in that whisky but also but strangely abbreviated). The trademark licorice on the palate is sweeter here than it used to be and overall the whisky seems more laid back. The iodine note is certainly much less prominent and the old hospital antiseptic aroma is considerably softened. This may all seem negative, but I don't mind the modern balance of Laphroiag 10. It is less forceful than it was a couple of decades ago and it seems to veer a little to much towards being tame and safe. Still, it's a good expression and a must-try for anyone interested in Islay whisky. If you've never tasted Laphroaig 10 then you're missing an important part of the jigsaw. I do think the official Distiller rating for this is way too high. Once it was worth that much and was a 5-star whisky, but not for a long time now. "Good" : 84/100 (3.75 stars) ------------------------------------------------------ Original Distiller review November 9, 2017 Nose: Iodine, antiseptic, charcoal, smoked fish - but not a great deal of smoke. It's there, but softer and more muted than I remember from the past. I must have drunk many litres of this stuff over the years, but I can't remember it ever smelling so tame. Everything is there, more or less, but it feels turned down (or watered down). Palate: Initally sweet, then developing a smoky, slightly tarry, peaty character along with some bright peppery notes. More smoked fish (oily fish, herring and mackerel). The palate moves seamlessly into a dryer form as it develops, but hints of the sweetness keep returning. Classy. There is less oak tannin than I remember - in fact surprisingly little cask influence - and where is the strong oily character of old? There is some lemon zest and salt, but it's not a breezy fresh outdoor maritime salt - more mineral. I'm sure that overall the palate is rounder and sweeter than it used to be. Finish: Medium-long, a slight salty prickle as all the foregoing flavours and aromas slowly fade into a mist of peat, light smoke and salt. The trademark liquorice in the finish is no longer "zoute drop" - much milder now and more like sweet liquorice. Either this whisky has changed, or I have. Maybe both? It certainly seems to have less character and be more laid back. The iodine is less sharply defined and the old hospital antiseptic aroma is considerably softened. One thing it does have is great balance, and it's still a satisfying dram - however after the Kilchoman Loch Gorm I had last night this is ... safe. Oh dear. I wonder if it is all down to the alcohol strength? "Good" : 84/100 (3.75 stars) [AUD$90 in 2017] ------------------------------------------------------