Laphroaig Càirdeas Pedro Ximénez Casks 2021 release
Review by Laphroaig
- Colour
Tawny
- Nose
Medicinal, nutty and sweet with notes of pine tar, strong almond and marzipan, hazelnut and praline character combine with candyfloss, stewed apple and toffee but also cherries, gooseberries and cinnamon.
- Palate
Smoky and peaty with slightly ashy notes of cured ham and grilled bacon, sweet and fruity flavours of Manuka honey, liquorice roots, but also cooked apples, malt and oak spices edging toward pencil shavings.
- Finish
Still hot and spicy, with a touch of sea salt and dried seaweed.
- Note
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Each year our Distillery Manager, John Campbell, crafts a limited edition malt to celebrate the Friends of Laphroaig and friendship (Càirdeas in Gaelic) in general. Càirdeas 2021 is triple matured in American oak ex-Bourbon barrels, followed by quarter casks and finally in European oak hogsheads containing PX sherry. This creates a complex expression that is full of character that
- We've bottled at cask strength to ensure rich and intricate flavours.
- Here's to friendship! Celebration of friendship developed by Laphroaig's Distillery Manager.
- Smoky aromas of grilled bacon, as well as manuka honey and oak spices.
- Tasting notes are nutty, combined with a blend of toffee and cinnamon on the nose
# Celebration of friendship
Laphroaig Càirdeas is a limited edition expression of our Single Malt Scotch, crafted once a year by our Distillery Manager John Campbell. Its name Càirdeas is Gaelic for friendship, and this unmissable bottle is a celebration of the friends we've made over the years. What better excuse to raise a glass with those closest to you
#Behind the taste
Shining a bright tawny colour, the Càirdeas 2021 edition has a smoky, peaty, yet sweet and fruity flavour, with hints of grilled bacon, manuka honey and oak spices. The whisky is completed with nutty notes, combined with an intriguing blend of candy floss, toffee and cinnamon on the nose and a hot, spicy and salty finish.
The Laphroaig Distillery has been winning friends all over the world since 1815, when it first opened its doors on the rugged isle of Islay just off Scotland's west coast. The natural features of the island lend themselves well to whisky making. Our malt is toasted over fires fueled by peat from the island's bogs, and it's then mixed with the crisp and clear water from the Kilbride stream before distillation. This, alongside the passion of generations of master distillers, is what makes Laphroaig so unforgettable.
Triple Matured Ex-Bourbon Barrel followed by Quarter Casks followed by European Oak Perdo Ximenes Hogsheads.
