Distiller Notes
This expression has enjoyed a triple maturation in 3 types of cask. The first maturation is American oak, ex-bourbon barrels. Laphroaig then select the most suitable of these barrels, containing a range of different aged spirit and transfer into small 19th century style Quarter Casks for a second maturation. The final maturation is in specially selected large European oak, Oloroso Sherry casks.
Bright gold with a gentle aromas of sweet raisins and apricots with a trace of earthy peat smoke, rounded out by hints of smooth nutty flavor. Powerful, yet slightly creamy consistency.
Proof: 96
Professional Ratings
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Whisky Advocate
Initially aged in bourbon barrels before being transferred into quarter casks, and ultimately oloroso sherry butts. The sherry influence adds an additional dimension to the quarter-cask style, hence an oily nose of dates, vanilla, tropical fruits, and bonfire smoke. The palate is drier than might be expected, with Laphroaig iodine, barbecued meats, muted sherry, and peat smoke. The finish comprises dried fruits and lots of oak.
“A good gulp of hot Scotch Whisky at bedtime–it’s not very scientific, but it helps!”
Alexander Fleming, Scottish inventor of penicillin, prescribed it as a cure for the common cold. Today Single Malt Scotch Whiskies are prized by enthusiasts and aficionados the world over for their rarity, age and complexity. By definition these must be produced in Scotland from a single distillery and made entirely from malted barley, using a pot still. The appearance, aroma and flavor of a Single Malt Scotch Whisky can vary widely depending on whether it was produced in the Highlands, Lowlands Islands, Speyside, Islay or Campbelltown regions.