Lagavulin 12 Year (2019 Special Release)

This is the top Islay spirit. Lagavulin. Regardless of whether Ardbeg is preferred or Bowmore seems more elegant, Lagavulin reigns as the King of Islay due to its excellent quality. It's the most balanced peaty Islay single malt by a wide margin, featuring robust yet manageable flavors and scents. Their 16-year-old is an unbeatable classic. However, this 2019 special release from Diageo, a 12-year-old cask strength bottling, can sometimes be unpredictable, as high alcohol content in peaty Islay whiskies can lead to harshness. That's not the case here; quite the opposite, this expression is exceptionally balanced and highly enjoyable. Presented at 56.5% ABV, with a pale straw hue. On the nose, an astonishing smokiness. Citrusy. A peaty vanilla cake, a wonderful aroma. Ashtray, a low-quality air freshener. Fresh lemonade. After the first taste, I detected sand, laundry detergent, cider or green apple liqueur. Meringue. After a third taste, it revealed fishy, pond-like aromas, slightly pungent but still very intriguing. On the palate, it approached perfection. Vanilla, incredibly easy to drink for a 56.5% ABV peaty whisky. Meringue, lemon, pepper, all delightful, and you can savor it for an extended period, which was unexpected. A second taste brought vanilla, toffee, and mossy peat. The finish was absolutely superb. Wood smoke, dry burnt hay, very balanced; smoky and spicy but in a highly pleasant manner, not harsh at all. Cigarettes. Overall, it's remarkable how Lagavulin captivates your palate, nose, and heart. Every note suggests extreme harshness, but in reality, everything is supremely balanced and enjoyable. I adored this whisky, a distinguished peaty spirit. My rating is 95 out of 100, and it should be higher. Update: the 56.5% ABV has taken effect, I'm going to sleep soundly. An extra point for an enhanced experience.

What is happening? Smell - The alcohol is overpowering. You get the classic sweetness of a Scotch, but it's mostly just that sweetness and alcohol. My brain is already asking "what's wrong?" It lacks depth, oak, and richness, feeling thin and driven by alcohol. Taste - Yep, we've got a problem. It's sour, bitter, and alcohol-forward. The finish briefly offers some decent malt character, but the oak is terrible, reminding me of a certain cheap Scotch I dislike. I don't need a stronger version of a bad whisky. My fear is that after focusing on special, limited releases for months, I've become a bit of a snob. I poured the 2018 bottling, which I've always considered a standard Scotch 12. However, I'm now picking up all sorts of quality in the 2018 – better oak, balanced sweetness, no harsh bitterness, and a richer, fuller flavor profile. Returning to the 2019, there's a hint of menthol at the end, showing some complexity, but it's so harsh and alcohol-driven. I'd never believe you if you told me this was a 12-year-old blind. If this is the new benchmark for Scotch 12, keep it out of the US. It's a massive letdown, scoring a 1.5. I have to admit, though, I'm finding I don't enjoy 12-year whiskies as much as I used to.

The aroma is an intense blast of well-smoked bacon over pine wood, with a significant amount of salt and anchovy paste. A balsamic note provides balance to the peaty impact. It's strong and penetrating, a true spectacle for fans of this style (That's me!). The first sip brings hot pepper, which quickly gives way to pungent, marine peat (like anchovies grilled over a fire?), along with an unexpected sweetness of apricots and pears, as if fruit skewers were cooked over burning wood. Citrus, salted caramel, and that balsamic note are present in the background. It has a full, rich body, but it's not exactly gentle – more like a jovial but rugged fisherman (similar to Big Peat, but more cheerful). The finish is long, with notes of embers, the sea, and caramel. What an unusual dram! It's a surprising Lagavulin, very enjoyable and well-rounded, offering a challenging yet rewarding experience.

Appearance: White Wine Nose: Neck pour, this might change. Initial strong alcohol on the nosing. Tropical fruits and smoke. Palate: Harsh. Peat, not as fruity as Lag 12 2017. Definitely a “different” Lagavulin with some funk in it. Possibly anchovy as another described it. Might need a revisit after sitting for a while in the cabinet. With water: Yes oh Yes! The fruits emerge, much more balanced. I hardly add water but this one is a must. Finish: Long, smoke, ash and blackcurrants.

Meaty peat as I like it, thick cream, hazelnut, aromatic flowers, high spice level 3 Thick creamy complexity, sweet and spicy apple/pear, mild bitterness and oaky character 3 Sustained peaty notes 3 3 High spice level, high peaty smokiness, bbq, apple, green fruits, creamy complexity, 2.75 (due to the high spice level - searing) Meaty, bitter oakiness, tannin, woody, thick complexity, 1.5 Long sustained oaky notes 2

Appearance: amber-3, high viscosity. Nose: Savory, smoky, peppery, with honey, vanilla, tangerine, orange peels, sultanas, bananas, and sea minerals. Palate: A medium spicy, smoky, savory arrival. Full, rich, oily, with notes of bacon, honey, vanilla, sultanas, green apples, tangerines, orange peels, briny, sea salt, sea water, and earthy tones. Finish: Long, sweet-savory, with a dry aftertaste.