Lagavulin 10 Year

How aged should your Lagavulin be? Following an eight-year-old for its 200th anniversary and a nine-year-old for the Game of Thrones series, Lagavulin has now released a decade-old travel retail exclusive. With an eleven-year-old Nick Offerman edition soon to arrive, bridging the gap to the yearly twelve-year release, could thirteen, fourteen, and fifteen be far behind? As a way to extend the brand, numerical ages seem more justifiable than Vikings, and at just forty pounds at Heathrow, the risk for buyers is low even if hopes are high based on the two younger versions. It's bottled at 43%, consistent with the sixteen-year-old but three points lower than the eight and nine. The label mentions a combination of rejuvenated and ex-bourbon casks, which is unclear: perhaps it's all ex-bourbon casks, but some have been re-toasted. The aroma starts well, appearing very promising: a rich and sweet toffee that should be quite approachable for those put off by the more intense scents of the sixteen-year-old. There's also a subtle peat, but the main impression is of caramelized sugar. The taste, however, is somewhat muddled, and it took several tries on different evenings to get a partial understanding. What's definite is that it's surprisingly light initially. After that, I had trouble getting a clear impression. During the first tasting, there was a pause before the peat emerged, which it did with a growing intensity that became tongue-numbing, though with a sweet undertone. I detected a burst of caramel at the finish but not much else: the end was a bit brief and dull. A second attempt suggested I needed to adjust my expectations and view this as a mild and understated Lagavulin, which seems contradictory, yet I'm still trying to connect the smooth beginning with the caramel finish. Is there any flavor in the middle of the taste? Overall, it's quite disappointing. Was Lagavulin aiming for a milder expression? Did they have some whisky in questionable casks that needed to be used up before it deteriorated? Will my adjusted expectations lead me to appreciate its subtleties, assuming there are some to be found? I doubt it.

Big peat on the nose, with leather and tobacco scents. It's a rugged dude like the Marlboro Man, but thankfully no horse manure smell. Beneath all that, a sweet spirit reveals itself, featuring caramel, nutmeg, toasted sesame, and licorice. It’s layered and intricate, a robust yet smooth character, like a blend of two tough actors. The palate offers smoked fish wrapped in hide, maybe some bubblegum, with abundant licorice, caramel, a hint of honey, grains, salty butter, and a mature apple. A whisper of ginger. What was subtle on the nose now harmonizes on the palate, with the sweeter elements slightly leading, yet it distinctly tastes like Lagavulin, just dialed back a bit. The finish is quite lengthy, reminiscent of a well-used ashtray drenched in ocean spray, with grains and toasted nuts. Perhaps its relative youth or a lower rating is holding it back, but this Lagavulin holds its own admirably, offering notable complexity while remaining very easy to sip.

A fantastic new travel exclusive, this Islay champion offers a 10-year-old version. While this might seem young to some, peat enthusiasts like myself understand that 10 years is a good age for smoky whiskies. Bottled at 43% ABV. On the nose, quite complex for a 10-year-old: extinguished matches, iodine, vanilla sweetness, a "shoe store" aroma, sea foam, very maritime; oysters. On the palate it's equally pleasing, with vanilla, fried pork, a vanilla milkshake (seriously) and smoke. Aftertaste is mild, filled with spices, oregano, English barbecue sauce and salt. Overall, this would serve as an excellent introduction to Islay whiskies for novices. For more seasoned drinkers, it's a pleasant new addition to the lineup, though I wouldn't be surprised if many still prefer the 16-year-old. My score is 85 out of 100.

Nose: Begins with the characteristic vegetal, cereal-like peat. Hints of cinnamon, apples, and ginger. Palate: Smoky, toffee/caramel, lemons, but surprisingly met with a metallic minerality. A little harsh, not from alcohol, but astringency. A rather acidic and abrupt finish. Finish: Extremely dry and slightly oily. Perhaps a touch of seashell/brininess with minimal peat/smoke, which was quite disappointing. Water Added - Nose: Reduced the peat and brought forward vegetal notes. Grassy, possibly some roses and hay. Palate: Transforms the caramel to more of a butterscotch. Introduces black pepper/white pepper, but nothing else. Lacks creaminess... Finish remains the same. Wow! This is NOT the Lagavulin everyone is familiar with and enjoys.... Rating 2.0... A cost of 50 pounds equals 62 dollars...

What was Lagavulin thinking by releasing this? Perhaps that's why it went straight to travel retail. The nose is fine, classic phenolic Lag. But wow... what a step down on the palate. It's brash in a bad way, disjointed, and trying to find its place among the citrus, smoke, sea spray, and mineral. During a tasting at a friend's place last night, I'm so glad I didn't have this after the Ardbeg 19 or Octomore 10... I would have been much harsher.

Nose: I detect some pleasant "handcrafted suede," vanilla, a faint touch of citrus, and some newly cut timber. Taste: Peat arrives on the palate subtly (for a Lagavulin), carrying notes of brown sugar, almonds, and orange zest, leading into a flavor I'd call a blend of toffee and milk chocolate. Everything culminates in a warm finish of coffee and caramel. In summary, a delightful dram for an "Autumn evening on a comfortable couch."