Laphroaig 30 Year (2024 Release)

After waiting a month for concerning medical test results, I received great news today that they all came back fine. This feels like the perfect reason to break my usual custom of having one ounce of this bottle on the anniversary of my birth. I acquired this to uniquely celebrate turning thirty, as it was distilled the year I was born and bottled on my 30th birthday. Contemplating a spirit that was crafted at the very moment you entered this world and then carefully matured alongside you is a profound experience I hope everyone can have. It's humbling, emotional, and makes one reflect on time. I'm particularly thankful for these past thirty years and extend a toast to all who might read this – I'm still here. Here's to at least thirty more years for all of us. Note: I'm tasting this after dinner, a couple of beers, and a dram of Laphroaig 10 that I shared (somewhat insistently) with companions who don't typically drink Scotch. Nose: The oloroso influence is more apparent now, reminiscent of oud bruin/red wine grape conditioned wild ale, similar to de Garde Brewing's offerings. Dark, syrupy plum alongside bright citrus peel, deep and complex old musty oak, and a touch of bright red berries. A subtle herbaceous/vegetal note is present. Black and white pepper notes are detectable. Some sweet caramel is also present. As always, a peat fire smolders somewhere on a bleak, damp, windy coast, its flame a beacon. The smoke and peat elements seem earthier and sweeter than I remember. Palate: Bright citrus peel, prominent red fruit skin, sweet caramel, the taste of ocean spray, and bitter oak & dark fruit skins. Medicinal peat and salinity are noticeable but play a more supporting role this time. A pleasant, subtle vanilla pastry note emerges. Curiously, a fruity/citrusy tang I haven't detected before appears as it leads to the finish. Strong, robust, and old oak flavors are present throughout. Finish: Old, mature oak. (Is it worth the $800 price tag? That's for you to decide, but it's a unique experience, and I'm grateful for the opportunity to have enjoyed this dram). Phenolic peat and a strong coastal sea air are evident.

45.8% ABV. Matured in American oak and European ex-Oloroso sherry hogsheads and butts. I had intended to receive this for my 30th birthday, but it arrived in Oregon after the date, so we are celebrating a month late. This is by far the oldest whisky I have ever tried. It was my aspiration to have a 30-year-old Laphroaig for my 30th birthday, and they fulfilled it. Distilled in my birth year, 1994, and bottled in 2024, this Laphroaig is as old as I am. Its value at $800 is debatable, but its personal significance is immeasurable. Nose: Immediate notes of sweet and rich sherry, orange, and lemon peel. Vanilla and baking spice are present. The toffee note described is definitely detectable, along with hints of caramel and sweet malt. As it rests, brine and seaweed emerge, accompanied by a gentle wisp of peat smoke. It conjures an image of a thick oceanic mist rolling onto the beach, bringing a light drizzle while you relax beside a peat bonfire on the sand. Palate: Exceptionally smooth. This offers layers of depth and complexity. Bright, sharp citrus and candied orange peel are prominent. Mild briny notes are present. There's a subtle hint of lightly buttery shortbread or pastry. A distinct white pepper note is noticeable. While I don't quite detect fresh thyme, there is an underlying herbal quality, perhaps a hint of sage? A strong, mature, and robust oak character develops as it transitions to the finish, along with the classic oily, phenolic peat. Finish: Substantially long. Peat smoke and a "sooty campfire" character are indeed prominent here. Drying wood tannins are noticeably more robust than in younger whiskies, giving the impression of its 30 years of oak aging.

Nose: the typical Laphroaig peat is present but has mellowed and matured over 30 years. A gentle beach bonfire, iodine, sea spray. Sweet malt. A hint of bergamot and citrus peel with a nice touch of baking spices; primarily cinnamon with small hints of baker's chocolate and candied ginger. Almost a whisper of maple bacon. Sherry-soaked/candied walnuts. A subtle yet deep oak influence, sweet vanilla custard. It carries a hint of old wood, akin to a cherished desk passed down through generations. Sweet pastry dough appears as it rests and as you sip. Palate: rich, oily, deep. Peat is prominent but harmonizes with rich caramel, earthy sherry, marzipan. White pepper. Baked/roasted/charred citrus. The oak has a truly beautiful depth here. Vanilla custard, caramel. Sea breeze. Warming. Semi-sweet chocolate chips. A small amount of water marginally brings out some pastry notes. Finish: long and refined. Aged wood, oak tannins and peat smoke linger for an extended period. Sooty campfire is an appropriate description.

To Ozzy, with extra pour in honor of the Prince of Darkness 🦇 Nose: Typical Laphroaig smoky peat, but complemented by a rich assortment of baking spices, candied/stewed orange peel, dark fruit, and a gentle touch of white pepper. A hint of sage/rosemary. A subtle maple sweetness. Creamy vanilla emerges. Notes of cinnamon-sugar/candied nuts. Palate: Rich, full, and deep. Lemon peel, oak, vanilla. The first sip offers a strong sea air briny character. A touch of white pepper spice as it shifts to the finish. A whisper of chocolate raisin. Classic Laphroaig medicinal qualities are well-balanced with dark fruity/earthy sherry notes. Adding a little water reveals brighter citrus and a more pronounced smoke profile. Finish: Deep, long, and oceanic. Lingering peat, pleasant drying oak that isn't bitter but is certainly present; reminiscent of old wood.

Missed the birthday yesterday for this so figured I'd break it back out for a proper Christmas dram. Coming into this after a very festive evening so the palate is nowhere near as sharp as normal for a whisky of this caliber. Nose: Rich antique wood from a sunken pirate ship, syrupy dark fruits, plum, a slight hint of rosemary, a nice touch of candied orange peel and mulling spices. Classic Laphroaig peat and smoke elements are matured and mellowed, very well integrated here. Hints of salted caramel. A suggestion of black pepper, Palate: A surprisingly robust citrus oil here, bergamot mostly. Vanilla custard, mixed berry jam, a noticeably old oak. Peat is more prominent here, but comes in mostly on the transition to finish. A nice rich oloroso influence. Finish: Lightly sooty, smouldering peat fire, lingering jammy notes

Nose: aged oak with a musty character, a consistent thread of candied lemon/citrus, syrupy/stewed dark fruits, fig. Freshly toasted almonds. A sweet dark/vinous sherry note. A gentle peat and salinity. As it airs, more caramel and vanilla emerge, and a smoldering beach bonfire becomes more apparent. Palate: vanilla, lemon, a mild phenolic peat that is well-balanced with a strong old oak presence. White pepper, pleasant wintry/cozy salinity and oceanic peat. Finish: strong old oaky tannin. Light peat phenols.