Lagavulin Distillers Edition double matured distilled 1993 bottled 2009

Peat smoke, wood, and rich sherry are primary, with secondary earthy, salty, briny, and savory notes creating a complex profile. It's smooth, but for its age, I expected more. Still, it ranks among the finest spirits I've encountered; surpassing it is the Bowmore 15 Year Old Darkest Islay, a superb deal at $100 per 750 ml bottle in Michigan. Caveat: the bottle is two-thirds depleted, which likely influences the taste, though I can't specify how. The intense sherry and mellow wood notes elevate this spirit close to amazing, incredibly delicious territory – a rare delight. The peat, smoke, and indescribable complexities add intrigue and uniqueness to a spirit I'd only afford if gifted, likely bought before its current market price of $525-712 USD. The nose opens with peat smoke mingling with the sweetness of sherry from the Pedro Ximenez cask—though the meaning of double matured is unclear, possibly a marketing tactic. An old-fashioned, woody aroma, reminiscent of finished furniture, also fills the nose. (Some Macallan Editions 1-4 share similar woody, finished furniture characteristics.) On the palate, sweet sherry and perhaps a hint of mint and orange peel appear first. Suddenly, a wave of peat smoke floods the senses, expanding from a warm, wood-burning hearth. A slight warmth on the mid-tongue and palate is the sole drawback of this wonderfully balanced Islay spirit. The finish is surprisingly bitter, yet sweet and woody, of medium length, concluding with a lasting smoky, peppery kick. If I had the means, I would purchase multiple bottles and consume them within two to five years when craving an excellent, nearly outstanding peated, sherry-casked Islay whisky! FYI, other flavors noted were faint, possibly due to my palate being coarse and fading with age. This doesn't detract from my appreciation of an excellent spirit! I just wish I could discern more complexity and detail, if that's the correct term.