Laphroaig 18

Laphroaig 18

A review by Tommy Byrne

Overall rating: 9,2/10 (Single Malt notation)

I was looking at the extensive whisky list at this pub called Whiski on the Royal Mile in Edinburgh on a cold and dark November evening and I said to myself: “Tommy, you deserve a treat!”  Laphroaig Quarter Cask being my favorite almost affordable dram, I always wanted to try the 18 years old expression of this Islay peaty nectar, so I decided that while in Scotland the timing couldn’t be better.

Laphroaig 18 is quite pale for a whisky arriving to adulthood, but we know that unlike neighbour Lagavulin, no caramel is used to disguise its aging process. The first thing that came to mind after a few seconds of flirting with my nose was: Laphroaig with sherry and Posh Laphroaig! The aromas are not hitting the nostrils with a big punch like its younger expressions, wood being especially less dominant.  After a sip, we rapidly understand that we’re drinking a great Laphroaig with an extra touch. It’s rich and has a good texture. It has a bond fire smoke very similar to Caol Ila and Lagavulin.  Toffee is also present in the palate. The finish is long and pleasant, the bond fire stays for a while in the mouth. 

Generally speaking, I would say that Laproaig 18 is definitely more smoky than phenolic. It brings something else to the usual Laphroaig experience with the 10 years old, Select and Quarter Cask expressions, while being absolutely honest to its origins.  I highly recommend this whisky to anyone who can double its dram budget once in a while.  People who swears on Lagavulin 16 will find in this bottle a friendier Laphroaig than the one they are used to.      

Suntory Yamazaki 12 years old

Review to come soon!

Macallan 12 Fine Oak

Macallan 12 Fine Oak

A review by Tommy Byrne

Overall rating: 8/10 (Single Malt notation)

Macallan is one of the most famous distilleries in the world.  It is predominantly known for its special maturation process involving sherry casks. Even if Macallan has an extensive fan base, they keep aiming at new markets with many new ranges of products.  Macallan 12 years old Fine Oak, is part of that new range of 8 whiskies called Fine Oak, where bourbon, American and European oak casks are vatted together. It could not find any information backing this, but I believe this wide range is aimed, in my own opinion, at a younger and less experimented crowd.    

Macallan 12 Fine Oak is a pale gold whisky that takes quite a while to open up. At first I couldn’t find anything really complex and interesting in the nose, aside for the obvious oak and cereals, but after 10 minutes, it started to develop delicate sweet hints of honey and vanilla. The palate is dry, but quite soft with the same features than its nose. Some toffee and older wood casks are revealing themselves after a while.  The finish a little bit short, but not unpleasant at all.

Unlike the traditional Macallan sherry cask whiskies, the Fine Oak range, or at least its 12 years olds expression, is putting a greater emphasis on American oak and bourbon casks.  There are very little spices in that whisky, it hard to find any components of its sherry casks.   I seriously doubt any malt heads to drink this whisky on a regular basis, I see it more a whisky to offer as a gift to a novice drinker.  Overall, it’s a good whisky to start the apéro, but it’s too weak to follow a meal and act as a digestive.

Glenmorangie The Original

Glenmorangie The Original

A review by Tommy Byrne

Overall rating: 8,5/10

In the past 10 years, I have had a love/hate relationship with Glenmorangie The Original. Even if it’s the whisky that hooked me up to single malts in 2003, I abandoned it when I fell in love with Islay malts in 2010. It took me 3 years to reopen that Highlands golden bottle and since then we have started to flirt again. Being the top selling single malt brand in Scotland and the second in the world, after Glenfiddich, thanks to its acquisition by the LVMH group, Glenmorangie is a wonderful whisky not only for new malt head, but also for connoisseurs.  

This first 10 years old expression of the Glenmorangie range as a nice pale gold colour, but it’s a wee bit too dark for assuming it hasn’t been tainted with the magic touch of e150. On one side, the nose is sweet with hints of pears and peaches, brioche, cinnamon and some bubble-gum.  On the other side, it’s lightly smoked with a touch of toffee, vanilla and oak. Having been aged in white American oak and bourbon casks, the palate is very close to sour mash bourbon with notes of cereals, light smoke and oak.  It has a sour and bitter medium finish.

I was very surprised by this whisky; it was nothing as I expected and as I remembered. By having the highest stills in Scotland, Glenmorangie has to reputation of producing very light whiskies. For some reasons, I was expecting something like a sharper and rougher Speyside malt. Lke Glenfiddich 12, Glenmorangie The Original is a great whisky to get acquainted with single malts. The many extra matured versions of this whisky are great for experiencing various types of cask finishing, such as sherry, port and sauternes.  

Clynelish 14 years old

Clynelish 14 years old

A review by Tommy Byrne

Overall rating: 8/10 (Single Malt notation)

Clynelish is to Johnnie Walker’s Gold Label what Ardmore is to Teachers Highland Cream.  Both Highlands distilleries produce a lot of whisky, but bottles only around 5% of its production under its own name. Clynelish is present is most Johnny Walker Labels, but it is the main malt used blending the Gold Label.

Colour wise, Clyneslish 14 years old has a golden coat. This whisky is all about its nose, very close to a cognac. It’s very creamy, floral and delicate with subtle hints of a fruit market (and or basket!), vanilla, lemon ice tea and some smokiness. Very dry and oaky, the palate doesn’t follow up to the nose aside from the obvious bourbon cask. This is sad, but at least the finish is strong and persistent.

After nosing the whisky, while knowing what we know about its main use, I automatically made a strong sensorial connection between Clynelish and Johnnie Walker Gold Label.  It’s the almost exact same creamy delicate smoothness, but after tasting it, I understood why it’s usually blended with grain whisky. The palate of the two whiskies is very different. Even if apparently there’s a certain amount of people devoted to Clynelish arguing its masterful craftsmanship, I would only recommend this whisky to make the fun comparison with its Johnnie Walker’s cousin.   

Buchanan's 12 De Luxe

Buchanan's 12 De Luxe

A review by Tommy Byrne

Overall rating: 8,2/10 (Blended whisky notation)

It’s interesting to see how segmented blended whisky brands are.  A top selling European brand such as J&B is very little known in Latin America, while a top selling brand in Latin America, like Buchanan's, is hardly recognized in Europe and in the rest of the world.  I was absolutely amazed about the huge fad surrounding Buchanan’s blended whiskies when I moved to Mexico.  With ambassadors such as Sting, Elton John, Bon Jovi and many Latin artists, their promotional campaigns reaches a huge number of consumers.   I had never heard about this brand in Canada or in Europe, but I soon realized that in the Latin America upper classes (mainly Colombia, Mexico and Venezuela), Buchanan 12, 18, 21 or Red Seal is the posh drink of choice…with lots of ice and mineral water!  No comments!

Buchanan's 12, also called the De Luxe version, is a gold/light amber whisky.  At first, it has a sharp and floral nose with hints of green apple and pineapple. After opening up, it develops a smooth nose with notes of white chocolate, nutmeg, light caramel and toffee.  The palate is amazingly smooth, some oak, cereals and leather are the most recognizable notes Not much going on there, but I guess that’s exactly the point. It has a short to medium finish.

This 12 years old expression of Buchanan's is probably the best blend in its own category; smoother than the Johnnie Walker Black Label and way more refined than the vulgar Chivas Regal 12.  On the down side, I believe it is way overpriced for a product with no or very little personality. Glenfiddich 12 is probably the best alternative for a better experience at the same price.  To my own experience, this blended whisky is bought not for its actual intrinsic qualities, but rather for the statement it is making in its top markets.   

Glenfiddich 18 years old

Glenfiddich 18 years old

A review by Tommy Byrne

Overall rating: 8,8/10

Glenfiddich is the top selling single malt brand in the world. Even in remote areas of the globe, there is a good chance to find their start of the line green bottle. This means that it’s an industrial product, but also means it’s decently priced.  When so many single malts are overpriced these days, Glenfiddich stays an excellent value for money.  Having said so, today’s review is about the Glenfiddich 18 years, which is not so cheap.  Putting “ancient” after 18 years olds is a wee bit pompous, but I suppose the marketing department had its reasons.  

18 years in various casks, notably sherry casks in the end of the maturation process, gives a nice amber/copper colour to the final product. The nose is smooth and fresh with notes of pineapple, honey, vanilla, nutmeg and lemon zest.  It is also toasty and floral, nothing very complex, but very nice overall.  The palate is smooth, sweet and malty with notes of fruit cake, toffee and also vegetal with some cauliflower and celery. It has not an extravagant finish; it’s rather smooth and delicate.

I was very pleased with this whisky. Glenfiddich 18 may not have all the subtleties of the 15 years old Solera version, but it is a great product. What I like in general about this brand is the choice that it offers to the consumers.  Usually, every common liquor stores sells the 12, 15 and 18 years old versions and many speciality stores offers older bottles.  This gives single malts apprentices the chance to learn more about whisky maturation process in its many steps and always at a decent price.  I am pretty sure that there is no specific whisky drinker niche for the 18 years old bottle, but it is probably the safest choice for a very nice present to give to someone who likes whisky.  

Ardmore Traditional Cask

Ardmore Traditional Cask

A review by Tommy Byrne

Overall rating: 9/10 (Single Malt notation)

I have said it in the past and will say it again: Speyside malts are not my favourites.  Being a peat-head I often find Speysiders too light and too sharp for the standard 10-12 years old bottles.  Not being chill-filtered and with its 46% alcohol volume, Ardmore Traditional Cask is an outsider in the region, almost a Highlander and that’s why I am very fond of it.  With no age statement on the bottle, it is very similar to Laphroaig’s Quarter Cask finishing method.  Traditional cask means smaller cask for the last part of maturation process (see Laphroaig Quarter Cask review). 

With its nice gold colour, I highly doubt there is any e150 (caramel) added only for looks. The nose is intense. First, the peat and phenols kicks in with some spices.  Then, citruses appear with some notes of white grapefruit and green pineapple.  After adding a few drops of water, some sweetness emerges with chocolate notes in the end.  The palate is far dryer and bitter. Oak is omnipresent. Adding water will loosen its edges and more vegetal and cereal notes will appear.  The finish is medium-long.

This is a spectacular full body whisky leaving oily tears in the glass.  The bottle, label and packaging are also flawless, nothing flashy as we like it.  Ardmore Traditional Cask is a great alternative to Talisker in terms of character.  Being one of the biggest distilleries in Scotland, only a very small part of the production goes for crafting single malts, the vast majority of the production goes directly into the blend of Teacher’s Highland Cream, a great old school blend with a very high content of malt (around 40%, unlike the most blends at around 20-30%).    

Johnnie Walker Green Label

Johnnie Walker Green Label

A review by Tommy Byrne

Overall rating: 9/10 (Blended Malt notation) 

Having brought up the subject of blends in my last post, I’m going to stay in near waters by reviewing the now discontinued Johnnie Walker Green Label.  It is a blended whisky, but not in the traditional sense where grain whiskies are added to malt whiskies.  Green Label is what used to be called a “vatted malt” or a “pure malt”, i.e. a whisky made only out of malt whiskies, no grain, no junk. Nowadays, the whisky  inteligencia is calling this “blended malt” or “Malt Blend”.  This whisky, which appeared only in 2004, is no longer produced by JW since the end of 2011 due to poor sales and the launch of a new range of products.  Sadly, it was the best JW product in the market and every whisky enthusiasts will say to it was far superior to the Gold and Blue Label.

Where the Gold Label is a whisky mainly crafted with some 15 to 18 years old Clyneslish, the Green Label is the result of blend of at least 15 years old whiskies from only four distilleries: Talisker, Caol Ila, Cragganmore and Linkwood.  Knowing this, the tasting is even more fun, one trying to identify each of the characteristics of those 4 malts.  Talisker is the most noticeable whisky in this blended malt giving it most of the colour, nose and palate.  This amber whisky is very maritime in its nose; the iodine of Talisker does not fool anyone.  Hints of caramel, menthol, cooked peaches and pears are the first impressions. After a while it develops some peat and camphor. The palate is also Taliskeresque, a salt-water burned toffee first impression is combine with fresh menthol and bourbon casks. The finish is medium-long.

Warm and fresh does not really goes together, but Green Label is feeling like this! Talisker and Caol Ila on the winter side and Cragganmore and Linkwood on the summer side.  I do have to say that I was expecting more character coming from Caol Ila, peat-wise,  but this may be due to the use of sweeter casks such muscatel casks like in their 1995 Distillers Edition.  It is a shame that JW has stopped producing this whisky; however it as already became a collector’s bottle.  Since 2011, it has gained around 20$ in value in private sales.  As for myself, I bought a whole case just before it left the market! Hope to sell you a 150$ Green Label Bottle in the near future!

Some thoughts on blends

Some thoughts on blends

By Tommy Byrne

Many purists will flay me for this, but I recently had a change in attitude vis-à-vis blends in general. It is true that the majority of blends are produced industrially. It is also widely admitted that they generally do not offer as much complexity as the majority of single malts. Often too expensive, their prices are mainly based on a rigorous marketing strategy funded by millions of dollars. However, it is not right to say that blends are inferior products strictly aimed at a market of uninitiated consumers.

All blends are not intended to be drunk neat in a Glencairn glass. Raising your eyebrows when spotting someone pouring a J & B, Johnnie Walker Red Label or Ballantine’s on the rocks and then adding mineral water or cola is foolish, because these blends are specially designed for mixology. Now, doing the same with a Johnnie Walker Green Label or a Buchanan's Red Seal is pretty stupid and you may lecture that person on the do’s and don’ts of whisky etiquette!

How many times I wish I could have had a simple glass of Jameson’s or Johnnie Walker Black Label in a tumbler instead of a young  Speyside malt with too many hints of green fruit, such as a Balblair 2000. With the rising popularity of single malts since the mid-90s, it is important to stress that the majority of whisky production has declined in quality. Major brands of single malts are over playing the card of their glorious past in their marketing department, and many whiskies are no longer quite the same, the Macallan distillery is a perfect example illustrating this point. This gives blends an advantage with their impressive consistency toward single malts. After all, there is a time for everything. A time to enjoy complex single malts carefully matured in fine sherry casks, and a time for blends, on those evenings when you do not want to break your head analyzing the many subtleties of our drink.

Talisker 10 years old

Talisker 10 years old

A review by Tommy Byrne

Overall rating: 9/10 (Single Malt notation)

My first encounter with Talisker, circa 2004, was not a memorable one. Presented to me as the best single malt according to many of my friends, I remember finding it drinkable, but way too salty and not really pleasant overall. At that time, I was getting acquainted with Speyside malts and tend to prefer lighter whiskies with a smoother character than Talisker. It finally took me 7 years to try another dram of this so called Classic Malt. Verdict: not too shabby!

I was quite impressed pouring my first dram; I didn’t expect such an amber coat for some 10 years aged malt. The nose is quite intense, peat is clearly present, but I generally found larger notes of camphor and frankincense. It also reveals some sherry cask notes. My first impressions in the palate were notes from the mash; the malted barley is more palpable than in Islay malts. This whisky has certain “toastiness”, “coaliness” and leathery feeling to it, but no elements overshadows another. Contrary to my apprehension, I didn’t find it too iodized. It’s a pretty balanced whisky with a strong and persistent finish.

Overall I was quite pleased with this 10 years expression of Talisker. For the reasons evoked above, I had such a huge preconception about this whisky; they proved to be wrong. This lonely single malt from the Island of Skye is definitely complex and enjoyable. Even if I found it too sharp at some point, it’s a good substitute to break my Islay malt routine.

Highland Park 18 years old

Highland Park 18 years old

A review by Tommy Byrne

Overall rating: 9,2/10 (Single Malt notation)

It’s always fun to receive an unexpected package by priority mail, but it’s always better when the content is an unexpected whisky bottle! As a token of appreciation for personal support, a close friend recently sent me a bottle of the 18 years old expression of Highland Park. Always on the lookout for trying new products, I was quite pleased to receive this particular whisky I never had tasted before. Being a true Islay malt enthusiast, I too often tend to snob non-Islay Scotches and never get to expand my range as I should. Highland Park 18 reminded me that there are many other great products crafted outside of Islay.

Having slept a few years in Sherry casks, Highland Park 18 shows a nice amber blush. Aside from the light peatiness, there are many sweet notes in the nose: vanilla, crême brulée’s custard, Moroccan dates and weathers original candies. I found the palate toasty, leathery, coaly and more vegetal than the nose. The end is sustained and surprising, leaving a strong beer impression. Overall, Highland Park 18 is round, smooth and very well balanced. No flavour overshadows another.

As in any other regional quality products, the key element for the distillery’s success is the genuine understanding of their terroir. Being the most Nordic Scottish distillery (aside from Blackwood whom started operations in 2002), the cool climate plays a decisive role in the aging of the whiskies. Highland Park also uses to traditional method to dry the malt with its own aromatic peat that has quite distinct characteristics from Islay peat, being rich in heather sediments. The coaly feeling from the whisky actually comes from the malting process where heather ashes are mixed to the other ingredients. Having passed the test, I look forward in tasting the rest of Highland Park expressions.

Ardbeg Ten

Ardbeg Ten

A review by Tommy Byrne

Overall rating: 1 L Duty Free Bottle  9/10 (Single Malt notation)
                      750 ml Regular Bottle 8,5/10 (Single Malt notation)

Having struggled for many years and having had to shut down a few times, the Ardbeg distillery is now on a good streak. Since its latest reopening and purchase by Glenmorangie in 1997, it has largely beneficiated from the global boom of single malts. Self-proclaimed “the smokiest and peatiest whisky in the world” and “the ultimate single Islay malt scotch whisky”, Ardbeg Ten has already won many awards, including the “Best Whisky in the World” by Jim Murray’s Whisky Bible 3 years in a row.

I was surprised to find in this dark bottle such a pale whisky, very similar to a fino sherry. Visually and psychologically, I tend to prefer a deeper and warmer color, but it’s not the end of the world, let’s move on. Behind the first impressions of peat and smoke which are obviously very present in the nose, lays a nice aroma of French brioche and apple cider. Later during the tasting, some bitter chocolate note subtly appears. The palate is oaky, slightly sulphured, pungent (turnip and cabbage) and some aromas from the distillation process are quite present (leather). The finish is medium-long.

This was only the second time I tried Ardbeg Ten, and to my recollection, it was better the first time. When I opened it, the cork slightly popped like champagne bottle, which sounded a little strange. Tasting it, I found that some of its notable essences (medicinal) were missing. I will definitely try to get my hands on another bottle soon to re-evaluate it, but in the meantime, Laphroaig is still the best to me…and 35$ less!

ADDED on 8 april 2013

I have just tasted the same bottle and found my error.  You have to let this whisky breathe and open up for at least 10 minutes until tasting it.  The same whisky fully opened and exploded with all its expected flavours. However, at the same time, I tasted another bottle of the same Ardbeg Ten and proved to be weaker and never opened up even after adding water and leaving it to breathe for over 30 minutes.

Caol Ila 1995 Distillers Edition

Caol Ila 1995 Distillers’ Edition

A review by Tommy Byrne

Overall rating: 8/10 (Single Malt notation)

One thing I love about airport transits is checking out the novelty products in the single malt section at duty free shops. Aside from offering larger bottles, 1L instead of the traditional 0,7 -0,75L, you can usually find many products that are not sold in our Canadian state-owned liquor stores. When I saw the Caol Ila 1995 Distillers’ Edition bottle at Toronto Airport last June, I didn’t hesitate to buy it without knowing exactly what was so special about that product, after all, Caol Ila 12 is one of my favourite whisky. I usually never read the tasting notes on the box of the whisky, or at least I try not to remember them, to not alter my impressions when I do the tastings. There was something about this Distillers’ Edition I couldn’t get my finger on at first, the box than helped me finding out: a Moscatel cask finish.

A double maturing process often influences the final colour of a whisky. Not for this one, the Moscatel cask doesn’t change significantly the original pale straw colour of Caol Ila 12. The nose is sharp and alcoholised. While citrus and unripe fruits notes are present, the overall feeling I get is a sweet and smokiness, like a thick piece of honey/maple glazed smoked salmon. Peat is very light in the nose, but kicks in after the first sip. The palate is oaked and lightly sulphuric. Medium bodied, it leads to shorter finish than the original version of the whisky.

Not being too familiar with Moscatel wines (not to be confused with Spanish Moscatell), I might not have all the sufficient knowledge required to fully appreciate this whisky. I believe this Distillers’ Edition to be marketed as a curiosity product, definitely not for hard-core Islay malts aficionados. While to my sense, the Moscatel cask softly kills the most notable features of the Caol Ila 12, it might just be the best whisky to gently step into the world of Islay malts without beginning to strong, together with Bowmore 12. In the same train of thought, I feel it’s always more pleasurable to drink a lighter whisky that gains with a sweet cask finish, such as Bruichladdich or Glenmorangie, than a more complex one who may lose its essence.

Johnnie Walker Black Label

Johnnie Walker Black Label

A review by Tommy Byrne

Overall rating: 8/10 – (Blended whisky notation)

There are so many ways to view Johnnie Walker’s whiskies. It’s by far the best-selling brand of blends in the world and it has been like this for a while. In the beginning of the 20^th century, while Coca-Cola was sold only in 3 countries, Johnnie Walker was already available in roughly 95 of countries (counting former colonies who are nowadays sovereign States). If the Red Label (the start of the line product of JW) is to my sense a terrible blend only to be mixed in a cocktail, it can’t be compared to its older brother in the line, the Black Label (JWBL). Made with roughly 40 whiskies aged at least for 12 years, JWBL is fine blend with interesting features, even for single malt initiés, like me, who despises Chivas Regal 12.

JWBL is a dark gold leaning toward amber blend with a fresh and sharp nose. First come notes of raisins, dried plums and apples, then some peat and Jerez (Fino) aromas. The palate is quite rich and round. Slightly toasted, the blend presents itself with a hint of burned honey, bitter chocolate and some leather. It finishes smoothly, but could last longer.

As I once heard on a television interview with a key person at Johnnie Walker’s, even if they don’t admit it, almost all distillers in Scotland have a bottle of JWBL hidden in their liquor cabinet. This makes a lot of sense, while a certain snobbism exists in the single malt community; JWBL uses more robust and complex single malts than its competitors. Though it’s no secret that Cardhu 12 and Caol Ila 12 are strong components of the JWBL structure, I’m quite sure that other distillers are always interested in figuring out how their own single malt comes out in this emblematic blend.

Bowmore 12 years old

Bowmore 12 years old

A review by Tommy Byrne

Overall rating: 8,5/10 (Single Malt notation)

I think I can speak for everyone, except the weird kids, when I say that we all had a moment (or many) in our youthful days to explore our parents’ liquor cabinet. The first whisky sip I stole was an old abandoned bottle of Cutty Sark, it was nasty and I’m sure it still tastes the same. A few years later I had my second rendezvous with whisky. Playing a board game in my friend’s basement, we decided to open a bottle of Bowmore. I kept such a bad memory of it, that it took me about 12 years to try it again. What’s my verdict today? It’s great! Well, let’s just say I grew up and so did my taste buds.

Bowmore 12 has a lovely clean and clear amber colour. Peaty but not overwhelming like other Islay malts, it gives us the chance to notice the oak. Unlike many critics, I do not find it iodized, its nose is rather fruity and spicy reminding me of ripe bananas, coco, flamed peaches, cinnamon, nutmeg, cocoa, vanilla, honey and pedro ximénez. Toasted oak is present in the palate; however I find it quite smooth and fresh. The light aroma of malted barley coats the mouth together with a distinctive copper feeling coming from the distillation process. The finish is medium-long and makes you think you’ve just had salted butter caramel candies.

What makes this whisky so different from the other Islay malts is undeniably the impression of a sherry cask finish. Another important aspect that single malts’ aficionado cherishes, is that Bowmore is one of the only 7 distilleries in Scotland still drying the malted barley with the traditional method, i.e. a man and a shovel. Nowadays, almost all distilleries use mechanical equipment. To my sense, the time consuming and more expensive method used by Bowmore is still valued today, if not, the new ultra-tech Japanese owners, the Suntory Group, would have changed it quite rapidly. Finally, for people wishing to experiment with Islay malts without starting with the more rugged ones, Bowmore 12 is the perfect pick.

Laphroaig Quarter Cask

Laphoaig Quarter Cask

A review by Tommy Byrne

Overall rating: 9/10 (Single Malt notation)

One thing we know for sure is that the people at Laproaig’s knows their market and continuously strives to please them with the elaboration of new products. Some distillers are experimenting with parallel lines of whiskies with sherry, port or wine casks finish in their “start of the line” product range. Likewise, Laproaig recently started to craft a new whisky with a second cask finish; however it did so respecting the core essence of the distillery. With no age statement, I asume that they take 8 years old normal casks and pass them in smaller casks (a quarter of the original casks size) for a 2 years nap. Laphroaig aimed at recreating the style of whisky produced 200 years ago, giving 30% more surface contact to the whisky. Back in the 19^th century, many distillers were using those quarter casks to ease up the transportation process of the whisky on mules’ back, hence giving it another finish for logistical reason.

Laphroaig Quarter Cask shares all the basic elements of the original 10 years version, but it takes them up a notch. I believe the main improvement to be a hint of fruitiness in the nose and a more vivid impression of oak in the palate. With its 48% alcohol graduation, I won’t judge anyone who wishes to add a drop of water to it, just to trim off the rugged edges.

Even if Laphroaig is the only whisky to have a Royal Warrant from the Prince of Wales, making it the “official supplier” of single malt to the British monarchy, there’s no doubt that they care for their regular customers. Since 1994, they have extensively promoted their fan club called “Friends of Laphroaig (FOL)”. With over 450,000 FOL all over the world, the club does not only offer discounts on Laphroaig merchandizing goods, but also gives the possibility to buy exclusive whiskies not sold to the public. Being a proud FOL myself, I’m granted a lifetime lease of one square foot of Laphroaig land on the Island of Islay, as all other FOL. This may seem insignificant for many, but for a true fan, it really creates a sense of belonging to the great Laphroaig community.

Laphoaig 10 years old

Laphoaig 10 years old

A review by Tommy Byrne

Overall rating: 8,8/10 (Single Malt notation)

A couple years ago, I was shopping for wine and whisky glasses with a friend. It was just at that time when I was getting more interested in the fascinating world of whisky, doing more readings on the subject, than tastings. Obviously, our conservation soon shifted from the glasses to Islay malts and how, according to my friend, Laphroaig was clearly standing in a different dimension. For him, it was pure gasoline. Good gasoline that is! I yet never had tasted it and couldn’t wait to get my hands on the legendary green bottle.

Even if you’re having this delicate “shy gold” nectar in your small studio apartment, Laphroaig will make you travel miles away. On one hand, your olfactory sense may suggest you’re somewhere breathing the saline air of Port Ellen next to an artisanal smoked herring facility. On the other hand, you may think you’re in an old hospital; medicinal aromas, solvents and camphor elements are clearly present. I find the palate smoother than expected from the nose. The earthy compounds derived from early stages of the malting process, takes overs the fishiness sent and leads to coffee beans roasting on the last embers of a smoky bonfire. Unlike Lagavulin fresh pipe tobacco impressions, the long finish of Laphroaig evokes more of cigarette smoke… without its bad implications!

There are very little shades of gray when it comes to Laphroaig, people usually love it or hate it. Unlike too many Speyside whiskies, Laphroaig takes a stand. It’s bold and rugged. Not cocky, but proud. It clearly advocates excess. Leaving no one indifferent, it’s unquestionably not a whisky for bland centrist. It’s the best value for money in the market to my own opinion. Together with its 2 years older Quarter Cask expression, Laphoaig 10 is my bottle of choice.

Lagavulin 16 years old

Lagavulin 16 years old

A review by Tommy Byrne

Overall rating: 8,5/10 – Truly a Classic Malt

It was gray rainy day on the Saint-Laurent Golf course at l’Ile d’Orléans. The majestuous island, facing Quebec City and surrounded by the St. Lawrence Rivers might just have been the second best place in the world to get a first encounter with the 16^th years old version of Lagavulin. The warmth felt after the first sip soon made me forget about my lousy golf score. I did not know much about whisky back then, nevertheless I knew I was dealing with a Classic Malt in all of its splendour. Islay malts are widely known for their strong smoky and peaty character. For the neophytes, most of those whiskies are more or less placed in the same basket in comparison with non-Islay malts. Peat aside, Lagavulin has much more in common in its structure with Caol Ila, than Laphroaig, Ardbeg or even Bowmore.

Having quietly rested for 16 years in oak casks, this Lagavulin showcases a beautiful amber coat. Its nose is quite complex, the aromas made me reminisce of kalamata olives, trappist Belgium beer with lees, and fresh pipe tobacco. The peat, smoke and iodic elements of this whisky are not overwhelming; one may say it is better balanced than other Islay malts. Figuratively, it’s like taking a nice autumn walk in the woods, breathing the earthy paths at dusk, right after a long rainfall. These feelings and aromas evolve to the palate quite distinctly. The mushiness of the brewing process kicks in, making the core ingredients of the whisky more palpable. Very earthy and lightly sulphurized, close to charcoal, the flavours finally set in elegantly evoking burned toffee quite similar to the crust of a crème brulée. The end is sweet and smooth, but I do have to admit that I was expecting a longer finish for a whisky of that sumptuousness.

Even if Lagavulin 16 is a remarkable and well-crafted whisky, for many single malt aficionados like me, the wallet often tends to sadly dictate our picks. Being above the average price of a “start of the line” product for an Islay distillery, I believe that Caol Ila 12 gives you a better value for money than Lagavulin. Consequently, thank you Santa’s and birthday parties for letting us ask our loved ones this great gift!