Origin: Isle of Islay (Scotland)
Type: Single Malt Scotch Whisky
Ageing casks: Ex-Bourbon, ex-Sherry and ex-Pedro Ximènez
Added coloring: Yes
Average price: € 99.00
Official website: www.malts.com
We touch on another of Diageo’s Classic Malts in the annual Distillers Edition, which sees ‘champions’ from each Scottish region presented with finishes in casks that have contained wine (usually Sherry or Port).
The differences between one vintage and another are minimal if not nil, at least on paper, in the flavours it would seem not to be the case at all: we will have the opportunity to verify this with Lagavulin, with another DE soon on these pages.
This bottling presents a double maturation in Bourbon and Sherry, with the finish in Pedro Ximénez, at the classic 16-year ageing (distilled in 2003).
The nose is greeted by barbecue meatiness with a massive salty and mineral splash, which soon let the sweeter soul of the whisky emerge, with blood orange, melon, liquorice, cloves. Panpepato. Tough but elegant, a kind of 007 à la Daniel Craig.
It’s more delicate on the palate than on the nose, with a peppery mouthfeel and always very marine (fish crudities), with iron tones of grilled meat, like lamb chops. More blood orange, pine nuts, cocoa paste, liquorice. Full-bodied but not energetic, very balanced, perhaps too much so.
The finish is quite long, of ash, sea, spices and orange.
Probably the alcohol content has dulled the power of the Lagavulin a little, which with the Sherry and PX is perhaps too much of a task for my taste.
Don’t get me wrong, it’s still a very good dram, structured and rich, but I would have liked more bite.