Coal fires, candy floss and lobster pots. Thick, dense smoke combines with notes of kirsch. The peat becomes more medicinal, showing classic distillery character. Darker, almost burnt-tyre notes remain.
Juicy, with rich stewed fruit and smoked salt. Well balanced and reminiscent of perfectly cooked game meat covered in a port and redcurrant sauce. Notes of beach BBQ, charred mackerel and sweet langoustines develop, reminding us of a perfect summer day on Islay.
Smoked sea salt and dark fruit linger, leaving the palate slightly dry and ready for a second sip.
This whisky was distilled in 1998 and bottled from a single Pedro Ximénez sherry butt. The balance of rich fruit and smoke is perfect and the signature notes of 1990s Laphroaig distillate are present and correct. Only 714 bottles were produced.
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