Lagavulin 12 Year (2016 Special Release)

First, the 2017, then the 2018. Two outstanding whiskies that are among my all-time favorites. Since there were some noticeable, albeit subtle, differences between the two, I decided to purchase this 200th Anniversary 2016 edition. So, let's see if the distillery achieved a third success with the 12-year-old. Aroma: Where to begin. On one side, we have peat, campfire smoke, iodine, sea salt, seaweed, and ocean spray/brine. Then there's lemon/grapefruit/lime citrus. Cilantro. Black pepper. Apple, pear, vanilla, and cream. Roasted pineapple. Mint. Plenty of intensity, but no ethanol. It's peppery and has some baking spice. A hint of unripe banana? A bit of oak. I could truly talk about this all night. I'll move on, but first, I must say this is as good an aroma as I could desire. Palate: Intense peat and campfire smoke. Iodine, and all the sea salt, seaweed, and brine notes from the aroma. Salted caramel, vanilla, milk chocolate, mint chocolate, raspberry jam. Lemon and grapefruit citrus. Banana bread and malt. Apple and toffee. Lots of black pepper. Some chili spice in the middle. A good amount of oak and baking spice. Similar to its successors, there are various flavors that seem like they shouldn't work together. Yet, they do, and beautifully so. Finish: A powerful finish. Red pepper black bean chili. Smoked brisket. A starter and main course. Salted caramel and milk chocolate for dessert. Vanilla, grapefruit, lemon, and lime before you go. Black pepper, sea salt. Cinnamon and baking spice. Oak spice. All of this results in an extremely long finish. 57.7% alcohol by volume in all its glory. The third success is achieved. If any bottles are still available at the shop where I bought this, I will buy them all. If you've read my reviews of the 2017 or 2018, you'll understand my opinion of the 12-year-old from this distillery. In summary: It's perfect. It perfectly represents the Islay spirit and the character of this distillery. How is it possible for a 12-year-old annual release to regularly cost double its 16-year-old older sibling? Have a glass of this. You'll understand. 5/5. I say that easily. I give the 2016-18 releases straight A's. What about 2019? I can't find it. I am extremely disappointed that I haven't seen a single one. The company updated the original plain green packaging with some fancy, modern-looking artwork. I would recognize it immediately, yet I haven't seen a single 2019 in the wild, and it's well into 2020. I will buy it if I see it. For now, the story ends here. And all I have to say about this one is that it is absolutely worthy of representing one of the world's finest distilleries on its 200th anniversary. Down to the very last detail.

It's time for me to be open. I'm sure some people might see me as a sophisticated connoisseur of fine whisky, but I'm telling you that's not true. As someone who indulges in whisky, I usually drink from a container that some might call a small ice bucket. Of course, I do have a Glencairn tasting glass for formal occasions, but it's rarely used. Furthermore, my container is typically packed with ice. I know this might seem disrespectful to some, but I assure you this method was developed out of necessity. You see, my whisky is often enjoyed with a Cohiba Esplendido, and anyone familiar with a tightly rolled Cuban knows they need significant attention to stay lit. Now, our cigar group meets most Wednesday nights, and our generous host believes ventilation is unnecessary, so seeing each other across the table is almost impossible. Under these conditions, your mouth can feel like a high-revving engine, and air cooling isn't enough. I know a certain whiskey critic rates whiskies based on 4 factors: aroma, taste, finish, & balance, but I'd like to propose a 5th category called "durability," because my whisky needs to hold up through a lot of ice and cigar smoke. I require a substantial amount of oil and water to keep things running smoothly, and my usual choice, Lagavulin 16 on ice, does this for me. After finishing the drink, I'll add half a bottle of water to the leftover ice and savor the finest glass of peated ice water that money can buy, and it's the only way I've found to achieve this. It's not easy to solve all the world's problems in one short gathering, but we will continue to do our best for your family's sake and for humanity's sake for as long as possible. Oh, and by the way, the Lagavulin 12-year-old is divine and very similar to my review of the Lagavulin 8. Of course, it's a bit stronger with a natural cask strength alcohol by volume of 57.7%, but who's complaining... Enjoy!

Anticipating sampling this 12 year old. The 16 is a quality, peaty standard. The DE is on another level. It appears Lagavulin consistently delivers. And once again, yes, they prove they consistently deliver. Pour and sniff. A lovely honey sweetness, dried apricots, the ever-present Islay peat, brine, maritime notes begin the experience. As more time passes, an earthy, mineral side emerges, along with iodine, and, eventually, surprisingly and almost oddly, bubble-gum notes. While smelling, I usually try to imagine where I would be; what the scent paints in the mind's eye. The aroma, here, transports me to a December-chilled morning near the coast with fireplace smoke, from fires warming nearby homes, hanging in the air. An incredible opening. The mouthfeel is thick, heavy and oily. A spicy burn similar to jalapeno sauce (not the flavor, but the sensation) is all around and is warming. Once you get past the spiciness, the sweeter side of brown sugar starts to be revealed. Charcoal, smoked-meat, pine resin, iodine and black peppercorns all mingle. Once you finally swallow, you are left with a long-lasting finish of bitter lemon rinds, oak, iodine (again) with a cigar-ashy foundation that never seems to fade away. This is worth your time. Thoroughly enjoyable for those who appreciate the smoky Islay style. Full of a variety of flavors from nose all the way through the finish. Tuck yourself away for a little while. Sip. Reflect. Enjoy. A friend, thank you for the opportunity for a sample. One of the best I have had. I must find this one for my collection. [Dry Glass: Charcoaled-cedar]. [94/100][Tasted: 2/24/17]

Nose: Salty sea air, burnt wood, and tart lemons. It's like greens left to soak in ocean water. Smoked vanilla and bread pudding charred on a fire. Freshly cut grass steeped in lemon juice. Earthy peat, also marinated in lemon. Subtle notes of light baking spices. Palate: Vanilla bean, sweet toffee, rich caramel, and malted milk balls. The lemon is present but less prominent. Abundant saltiness, as if everything was cured. Green vegetables dusted with ash. A powerful cayenne spice arrives quickly and lingers through the middle. The finish cools slightly but retains ample baking spices, becoming earthier with hints of pine, dried peat, and barren soil. Salty caramel candy appears just before a final surge of cayenne extinguishes the remaining sensations. Spotted an old Lagavulin box and discovered this treasure. It's a 2016, 200th anniversary bottling. I figured I might not encounter it again, so I bought it. I waited a few more months before opening it as the first bottle in our new home last May. Regardless, it hardly matters. Having this on hand was enjoyable, whether for sharing, admiring, or savoring solo. I'm unsure of the benefit in attempting comparisons, evaluating value for money, or even offering much critique. My only advice is that if you've read this far, you likely appreciate Lagavulin, so if you happen upon this bottle, get it. You'll be pleased. Regarding the concept of a 12-year, cask strength Lagavulin, I'm supportive. This isn't the refined, delightful pour that the 16-year is, and I might still favor that one, but this is intriguing and makes for a worthy occasional indulgence. I doubt any specific release of this would ever be subpar, so I suggest acquiring it if you see it and the price is manageable. I will definitely seek out other vintages.

For this year's Burns Night, I decided to open the 2015 Lagavulin 12 year old cask strength and compare it with the 2016 release. The more recent vintage is next – the 200th Anniversary 2016: it has a proof of 115.4 and is also non-chill filtered. It has a lighter straw color than the previous year's bottling and appears somewhat oilier, leaving attractive trails in the glass. The 2016 version has less prominent lemon and orchard fruit notes than the 2015; this one is more characteristic of traditional Lagavulin. Sea spray, peat smoke, and bacon are present, with a hint of pine needles on the nose. It's impressive in its own right, just not as vibrant as the 2015. On the palate, expect the usual charred oak, salted caramel, vanilla, and black pepper spice. It's noticeably sweeter than the 2015 and offers an excellent change of pace when tasted side-by-side. The high alcohol content is still quite pronounced. The campfire aroma dissipates a bit more quickly, and the finish is also shorter. The warmth subsides, leaving you ready for another sip. It is just as remarkable as the 2015. Excellent spirit. Both examples of the 12 year old cask strength are wonderful. I slightly favor the 2015 due to the lively citrus notes on the nose. They are both solid 5-star drams and outstanding representations of Lagavulin single malts at their peak. Happy Burns Night 2017, everyone. Thanks to a friend for providing this delicious sample, allowing for an amazing opportunity to review both vintages side-by-side. It was a truly beneficial experience.

This drink was chosen by my partner at an Irish bar known for its excellent scotch selection. The appearance, smell, and taste were quite surprising, showing me a close connection between Ardbeg and Lagavulin's creations, which isn't as obvious in the 16-year-old version where aging has made it more distinct. I really enjoyed this glimpse into young Lagavulin's Ardbeg-like tendencies. The nose presents a good amount of lemon or citrus alongside a strong smoky scent, similar to Ardbeg 10. There's also a buttery Chardonnay hint, and the unmistakable aroma of toasted rice (a smell familiar to many of Asian heritage, like the bottom of a metal rice cooker that's gotten slightly burnt). A very vibrant and intricate nose. The taste, once again, strongly reminded me of Ardbeg, and I would believe it if told it was a higher proof bottling of the 10 or one with a few more years of maturation (the similarity is like that between Laphroaig 10 at 43% and the 2015 Cairdeas bottling at 51.5%, which had an additional 20-21 months of aging). The finish is exceptional, with a burst of dark chocolate and espresso, plus some sweetness and cream. Picture sharing a lemon tart and tiramisu at a restaurant. I can also see how the smoky, slightly herbal flavor could remind some of tea right at the end. This bottle is pricey, but it's worth the splurge for me.