…whisky has not always been sold by the distillery which created it. In the hazy, distant past… or really, any time before the last few decades, whisky was distilled by a distillery, barreled, and sold. Today, true independent bottlers remain in the market by providing customers a way to taste obscure, experimental, or now-defunct distilleries, as well as expertly aged and bottled single-cask expressions from familiar distilleries.
Hello! It’s Laphroaig. Iodine, seaspray, and a big wave of smoky peaty goodness. Behind it lurks some light florals – elderflower? and green tea. Maybe a little touch of honey and green bananas. Mostly the salty peat, though.
That said, I’m not crazy about Bunnahabhain’s updated 12 year-old expression. This seems a little overcooked to me, like grandma’s pecan pie was in the oven a few hours too long. The barrel char is deep and overrepresented, the sweetness is minimal and overshadowed.
For a first-time effort from a small craft distillery, this is excellent stuff. Much more mature for its age than I’d expect. Underpriced at $30. Here’s hoping it only gets better with time!
Everything you expect in a bourbon with a healthy spice profile, but amplified. It makes other bourbons taste watered-down in comparison. The wood integration is masterful – you’d expect 15 Kentucky summers to reduce this to a glass of liquid wood extract, but instead it just makes everything taste… Bigger. Excellent.
Not bad, but you’d probably be better off blending peated malt into a favorite blended whisky by yourself. That said, a bottle won’t go to waste if you want a peated alternative to your typical blended malt, just don’t expect the moon.
I believe that a significant milestone in one’s journey of discovering whisky is to taste a dram of something older than oneself. I’ll call it my “Coming of Age.”