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chimin
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As you probably know, sherry puncheons are some of the largest casks used in the whisky industry - while traditional British puncheons (aka firkins) were containing approximately 320 litters according to our good friends at Wikipedia. Colour: deep red amber. Nose: wonderful combination of toasted pastry and raisins, with only wee whiffs of rocks and wood smoke on top of all that. Total fruitcake in fact, with figs, pears, dates, sultanas and quite some Demerara sugar. Quite perfect so far, and it's not even too powerful. With water (with a profound viscimetry ;-)): some leather coming out, peach leaves and cherry stems, Virginia tobacco, walnuts and straight dry sherry - rather than PX. Mouth (neat): very rich and very sweet but not quite syrupy and certainly not cloying. Port. Having said that, it's very powerful and a tad hard to swallow just like that. So, with water: balance is kept despite the added sweetness. Bags of raisins plus other bags of raisins, then chocolate and bitter oranges. Finish: long and appropriately spicier. Cardamom, cloves and caraway seeds. Peppery, slightly prickly end of the finish. Comments: it's a rich dram but it's not as sweet as other ex-PX whiskies. The nose is particularly wonderful. SGP:562 - 89 points.
2011's version was excellent. I especially like the fact that the bottlers don't toy with newish oak too much. Colour: white wine. Nose: it’s one of the drams that really brings you to Islay. It’s big, it’s very coastal and it always reminds me of these oysters that you can wolf down at the distillery during Feis Ile. Having said that, of the three Kildalton malts, it’s probably both the fruitiest and the closest to coal/ashes/farmyard (vs. tar and medicinal notes elsewhere). Older Lagavulins had much more tar in my experience. A lot of earth and seawater as well, the straight peatiness being relatively moderate so far. Latex, gherkin brine. With water: it’s the briny side that got enhanced. Well the whole became very briny. Or say a plateful of oysters with some lemon. Mouth (neat): it’s the sweet/smoky combo that’s so peculiar in naked Lagavulins. There’s some lime and salt with a good dose of cane syrup (add only a little mint and you’d get the best mojito ever) and then more and more straight, tarry smoke as well as a feeling of toffee. Big mouth feel, implacable whisky. After a few minutes: became wonderfully limey, it’s a great Pouilly-Fumé. With water: no, the greatest Pouilly-Fumé. Finish: long, sharp, zesty. Even more Pouilly-Fumé-ish (deep apologies). Comments: the perfect crony of Laphroaig 10 CS. Btw, why don’t Ardbeg issue a serious ‘commercial’ wide-release un-branded 10 or 12 yo cask strength? I like the Lagavulin 12 more and more. Will I live, doc? SGP:447 - 91 points.
以上兩支，計7.6K到家，有2組。
版上OK或私訊皆可，謝謝~~
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夜約翰
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chimin
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黃強強
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chimin
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一起，謝謝。
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想不到
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chimin
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回應帳號:想不到(loyihsiang)
不行不行~感情好怎可以讓他們分開~~
頂多減輕一下他們的負擔，
7.5K 含貓。謝謝~~
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