Lagavulin 18 Year Fèis Ìle 2018

Well now, what is this? The latest festival bottling from Lagavulin, a 2018 release. They've put out a special 18-year-old version of their classic peated malt. I wasn't there for the festival, but a friend of a friend went and grabbed a bottle for him. I'm sampling this gem thanks to my pal. As mentioned, it's 18 years old and bottled at cask strength, 53.9%. The color is light gold, and it leaves thin legs and tiny droplets in the glass. It's without chill filtration and has no coloring added. The distillery sold them for $200, but they're now going for $400-500 at auction. The nose presents the typical Lagavulin peat with a good amount of sherry sweetness. I detect a stronger campfire aroma with faint red berry notes coming through the haze. Any hint of alcohol warmth is completely masked. It has an intoxicating smell. I'd describe the palate as "sweet & heat." The sherry notes led the way initially, but the deep, rich peat flavors gradually surround the sweetness, eventually taking over while leaving an oily, medium-thick mouthfeel. The depth of the sherry flavors is astonishing. I'd guess these were first-fill casks due to the intensity of the flavor. There's noticeable burn from the higher proof, but it doesn't detract because everything feels just right. The finish is long and warming, and surprisingly, the sweetness persists long after the peat fades. I can't recall many, if any, other Lagavulin releases doing that. I've heard some older Distiller's Editions manage it, but I haven't tried one that does it to this degree. It's truly an exceptional dram. I doubt I'd pursue a bottle on the secondary market for over $400, but I would have loved to have gotten them at the festival. It's unfortunate I don't travel well; I just have to rely on the kindness of good friends. If you can afford it, get this or try it at a good whisky bar. You definitely won't regret it. 4.5-4.75 stars. Cheers, everyone.

Here's another bonus sample from the SDT. Today we're moving a short distance from Laphroaig to the renowned Lagavulin distillery on the magical island of Islay. This is the 2018 Feis Ile festival edition. It's an 18-year-old bottled at 53.9% ABV, most likely with natural color and non-chill filtered. Initially, the aroma is quite restrained, with only faint smoke and vanilla noticeable. After a while, notes of apricots, yellow apples, and after-dinner mints emerge. The smoke intensifies, bringing notes of a warm campfire, very subtle sherry hints, flat cola, oak, earthy peat, and burnt raisins. Letting it rest for an extended period reveals powdered ginger and more vanilla. A fresh pour gives off scents of dates, model airplane glue, pine resin, and buttercream. Adding water coaxes out lemon bars with a graham cracker crust, olive brine, soap, and tangerines. The taste is intensely hot and peppery. There's less smoke than I expected. Cola, licorice, tannins, vanilla, and ashy oak are present. Any fruit or sherry notes are completely masked by the intense heat. A generous addition of water tames this beast, making it gentler and more refined. It has a smoky, light oak character, but much of its depth is lost. The mouthfeel is medium to full-bodied, initially hot and mouthwatering, then becoming dry. The finish is long and smoky, but not overwhelmingly so, with a slight hint of bitterness and dryness, accompanied by a shaving of oak staves. It appears that cask strength Lagavulin might not be my preference. This is disappointing, as I have a bottle of the 2015 12-year-old waiting. I hope that one is more forgiving. I was anticipating a smoked meat/sweet BBQ profile, but it was primarily hot and burnt. It's far less elegant than the 16-year-old. I rate it 4.25, and thanks to a friend for the sample. Cheers

The aroma begins with a gentle, sweet smoke of grilled citrus fruits sprinkled with powdered sugar and chocolate-covered raisins, followed by grilled octopus with a zesty glaze and sea salt. It then moves to dehydrated apricots, charred lemons, and creamy orange sherbet, transitioning into powdered ginger, gauze, and popsicle sticks, accompanied by a strong ethanol burn. The taste has a medium body, starting with a soft, sweet smoke of grilled citrus fruits dusted with powdered sugar and chocolate-covered raisins, before a moderate smoky spice that gradually fades to crispy pork belly with a tangy barbecue sauce. This is followed by dehydrated apricots, charred lemons, and a creamy orange push-pop, transitioning to candied ginger, cloves, leather, and mild ashy oak, with a high ethanol burn. The finish is of medium length, featuring dark chocolate-covered raisins, candied bacon, mild sea salt, and light campfire ashes. The nose presents a superb blend of sweet citrus, smoky meats, and sea spray, which carries through to the taste but leans towards excessive spice before returning to the smoky meats and creamy citrus. It concludes with a moderate ashiness, and the sherry notes are prominent over the candied bacon. My sincere gratitude to for the generous sample of this exceptional dram. I never imagined I would have the opportunity to taste a Feis Ile Lagavulin in my lifetime.

If I were blindfolded and given this, I might initially guess it was Ardbeg or perhaps Laphroaig. The subtler notes of citrus and vanilla on the nose, behind a less intense smoke than usual, remind me of other heavily peated whiskies, whereas Lagavulin typically evokes smoked meat and maple syrup for me. The smoke here is savory, more like "barbecue" than "burning driftwood." The palate, while a bit intense given the ABV, is slightly lighter than standard Lagavulin expressions – creamy vanilla and lemon curd mingle with the smoke, alongside a hint of mildly salty bacon. As the finish develops, light smoke and seawater linger the longest, with the sweetness only present in the immediate aftermath. Now, after some time and aeration, I do detect more of the characteristic meaty Lagavulin smoke on the nose. I'm not sure I'd choose this over the standard 16 Year, and definitely not over the DE, but it is nevertheless a complex, engaging, and delicious whisky. Thank you,!

I've held off on this review for a couple of weeks because I suspect my opinion will be in the minority. I'm a bit particular about Lagavulin. I prefer it when it's meaty and robust, like the 2016 12-year-old special release, but not all of them work for me. This one was adequate but unremarkable in my view, making it the second consecutive Lagavulin Feis Ile release I've rated three stars. The nose presents an interesting combination of burnt rubber, reminiscent of a getaway car's aftermath, along with seaweed, shellac, and grapefruit. I had trouble appreciating it neat, but after letting it rest for a good while and adding a little water, I detected flavors of lemon and brisket. My notes end there, possibly because I felt guilty for not enjoying a rare whisky more, but I'm pleased others are enjoying it. It's good, just not as outstanding as I had hoped.

Reporting live from Feis Ile 2018 after a significant break. It's been a wonderful weekend on an island that has quickly become a favorite destination. The Feis Ile 2018 is a remarkable dram, light in color due to the absence of added coloring and possibly fewer sherry casks. The aroma is dry and briny, with hints of pear and a scent my wife likened to the base notes of certain Le Labo perfumes – vetiver or another grassy aroma. The palate is rich, balanced, and oily, featuring dark fruits, caramel, and a savory note from the well-aged peated malt. The oily texture is top-notch. The finish is a rising wave of smoke and peat, delivering a classic coffee and hot chocolate profile characteristic of well-aged peated scotches. Considering the nearly $200 price tag, I had high expectations for this dram, and it met them.