Elements of Islay Lg11

After a 10-day recovery from daily antihistamines following an unfortunate encounter with approximately 50 hornets, I was eagerly anticipating this. While I'm no expert on bees, wasps, or hornets, I quickly learned a valuable lesson. Honeybees seem indifferent when you're occupied with your tasks and they're occupied with theirs; as long as you don't disturb them, you're usually fine. In contrast, wasps and hornets possess a notably aggressive temperament. If you approach their nest, even when simply picking tomatoes from your garden, they will retaliate aggressively. In short, my experience taught me about melittology, the study of bees, through a lesson in gang violence and an ER visit. Now, regarding this... is there such a thing as a bad Lagavulin? This particular one is a blend of two barrels, one from 2007 and another from 2013, both ex-bourbon casks. Personally, I needed to add ice, as I find anything over 46% difficult to manage. You immediately detect aromas of coastal sea air. The taste delivers the classic Lagavulin profile: a substantial amount of peat, coastal salinity, and a lemon chutney note. If you appreciate the standard 16-year-old, you'll likely enjoy this even more. It offers more of the same characteristics as the 16, but with slightly more intensity. Highly recommended and reasonably priced ( $85 for a 500ml bottle, which would equate to approximately $130 for a 750ml).

The aroma begins with grilled shrimp and a hint of lemon, followed by poppyseed muffins, then the floral scent of orange blossoms and honeydew, fading to earthy, high-percentage dark chocolate with dehydrated cherries, toasted almonds, and orange zest. This transitions into vanilla crème brûlée, cloves, black pepper, capers, and light oak with a strong ethanol burn. The taste has a medium body, starting with a moderate bitter and sour oaky spice that mellows into smoked crispy pork belly with a zesty barbecue sauce, then lemon poppyseed muffins. This is followed by earthy, high-percentage dark chocolate cocoa powder on toasted almonds, maraschino cherries, and charred orange, transitioning to vanilla crème brûlée, cloves, black pepper, capers, and moderate ashy oak with a strong ethanol burn. The finish is medium in length with smoked brisket, dark chocolate-covered bacon, charred lemon and orange, capers, and mild ashy oak spice. This is an excellent combination of Lagavulin barrels, offering flavors of smoky meat, ocean brine, citrus, florals, and moderate oak. Its main drawback is the moderately bitter and sour elements on the palate, but it remains a superb drink for quiet contemplation. Many thanks to a friend for the generous sample of this one.

Aroma - subtle peat, pear, apricot, caramel, honey, apple, cinnamon, banana, vanilla cream, bacon, leather, sweet floral notes, orange blossom, decaying grass, mint, mild to moderate ethanol burn. Taste - sweet peat, champagne, apple, pear, honey, cereal grain, cocoa, orange zest, ginger, sweet floral notes, lemon, leather, walnut, cinnamon, nutmeg, clove, grass, spearmint, moderate alcohol bite, finishing medium length with sweet peat, ginger, honeyed fruits, and baking spice flavors. The aroma is juicy fruit, subtle peat, vegetal mint, and vanilla cream. The taste is smoked meat, honey-drizzled fruit, bubbly champagne, baking spice, and tingly ginger. I appreciate a good Lagavulin. Every one I've sampled has been either good or excellent. This one is close to excellent, but it just barely makes the cut. The aromas and flavors are pleasant but not as deep and rich as I would prefer. Nevertheless, this is quite enjoyable, and a pour I would welcome most days. My thanks to a fellow member for the generous sample!

Smoky, yet easygoing