Lagavulin 2000 Distillers Edition (Bottled 2016)

This was quite an experience. It's like riding the most intense rollercoaster. If you're considering this dram, my recommendation is to let it sit for a bit. At minimum, 15 minutes. As a devoted Lagavulin drinker, this one presents the most challenging scent of the bunch; smelling it immediately will make you want to avoid it. Patience is crucial here. It has a tawny color and was bottled at 43% ABV. Alright, let's discuss the aroma. It's unusual. It seems the Pedro Ximenez Cask's influence has been subdued and relegated to a minor role. The PX flavors and scents take a considerable amount of time to emerge. My observations: Meat. Like a butcher shop. A raw, bloody cut of meat. The sherry's effect combines with the spices and peat, creating a rubbery, meaty scent. Salt, Olives. It's not a pleasant aroma; it's raw, like a kitchen. Then it shifts to a maritime scent. This is so unlike any other Lagavulin. A faint toffee note appears after a few minutes. Pork. Aromatic peat after 10 minutes. Sherry surfaces after 15 minutes, lending this dram a perfumed complexity. Assessment of the nose: 21/25. It improved from 17 to 21 simply by waiting. It wasn't great initially, but it develops and gets better just by allowing it to breathe. On the palate, it's much improved. Very salty; Pepper, sea kelp, Meat, Sulfur. There's a brief moment of toffee. The PX adds a distinctive kick. The longer you wait, the better it becomes. The finish is long and distinctive. Not necessarily in a good way. But not bad either. This dram has left me puzzled. Smoke. Salt, meat, English sauce. Barbecue sauce. The sauce from chicken nuggets. In summary, this dram is an experience, a very unique one. My final rating for it (and I say 'final' because it changed significantly from the beginning to the end of this review) is 90 out of 100. While 87 would also be reasonable, considering its complexity, the experience, and its ability to evolve over time, 4.5 stars is appropriate.

Lovely golden color, smells peaty and fruity, with a hint of salt. Elegant and very smooth on the tongue, but the intensity returns after swallowing. The peat pairs well with the sweet, nutty flavor. It's certainly one of my favorite Lagavulins.

Less iodine and seaweed compared to the standard 16, with a more rounded profile. A persistent sweetness of raisin, the pear is subdued, and there's more of a wood smoke character.

Oh, the glorious peat! Also has spicy leather notes.