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The jewel in the crown of ‘The King of Islay’ is noble, generous and precious, understated yet rich in subtle, smouldering intensity; truly an exceptional gem of a whisky.
This lovely, mature single vintage malt, the first 26 year old Lagavulin Special Release, perfectly expresses the rich first fill Pedro Ximenez/Oloroso cask style and is quite delicious, sure in the knowledge that its balance and smooth tastes have been shaped
and respected by the decades.
Tasting Notes
Appearance: A deep-hued beech tree in autumn.
Nose: On the mellow nose a finely woven wine-woody aroma of great complexity takes time to yield its individual secrets. Light, fresh and vinous top notes mingle with the linseed oil of an artist’s studio then fade into a warm suggestion of sun- bleached polished mahogany, backed by dry edible seaweed, with sweeter hints of baked fig and butterscotch. Further in, the aromas grow more pungent, oily and fragrantly smoky; like going fishing, with background aromas of tarry rope and boat engine. If a little water is added, their intensity is reduced, while a note of clean linen survives best.
Body: Medium.
Palate: In the light, ultra-smooth and oily texture a sweetness briefly gleams, soon tinged with salt and pepper, the whole growing more savoury and smokier all the time. Here is all the precious sweet-smoky style of Lagavulin, in a glowing, well-rounded form. A drop of water, not needed, yet seems to heighten the harmony of flavours.
Finish: Long, sweetly warning and faintly smoky, as with smouldering beech leaves, leaving an aftertaste of chanterelle mushrooms. A drop of water introduces a little pepper, then the smokiness reasserts itself in the drying aftertaste.