Laphroaig 7 Year, Reserve Casks, Single Malts of Scotland

The final tasting, approximately 16 months after opening. This was an exceptional bottle, possessing a very bold and distinctive character. We initially opened it with a companion roughly a week before they relocated across the country. Marking the conclusion of an era. Everything enjoyable (and bottles of scotch) eventually concludes; this serves as a good reminder to cherish the friendships, experiences, and drams you have presently, as they may vanish tomorrow. Enjoying this as the weather shifts and rain returns to the Pacific Northwest. A lovely, gloomy day. Aroma: a strong peat aroma, resembling moss-covered dead oak left outdoors and saturated by recent rain. Forest floor. Creosote, ash, salty sea air. Vanilla custard, brown sugar. Beach bonfire. Palate: the initial impact on the palate is characterized by tannic oak, intense phenolic peat, and smoke. Its complexity has certainly diminished since the bottle was first opened, yet it remains a treasure. Still agreeably harsh. Pronounced salinity on the mid-palate. There are notes of sweet malt and some vanilla present as well. Toasted oak also contributes subtle cinnamon and ginger? The peat notes undeniably dominate. Medicinal. Quite rich. Finish: peat phenols persist, evoking images of a damp, mossy campfire as it dies down and smokes. Warming tannic oak.

Nose: The strong, oily, phenolic peat is still present but has mellowed slightly as the bottle has aged. It's definitely peatier and smokier than the 10 I'm comparing it to. Smoke, vanilla, a slightly decaying herbaceousness. Lightly earthy and sharp. The faintest hint of lemon zest. After a few sips, a subtle sweetness emerges, the slightest hint of honeyed malt. In comparison, the 10 has an almost plastic or Play-Doh aroma. Palate: A massive, pungent, oily peat hits hard initially, accompanied by a strong, robust smoke. This gives way to a tarry flavor and a thick mouthfeel. There's a hint of honey and slight malty sweetness as it transitions to the finish. Seaweed and salinity are also present. The 10 presents as much sweeter, with more prominent cereal, malt, and vanilla flavors. Finish: Oily, long-lasting, with strong peat fire ash. Phenolic. Mild to moderate oak tannins. The 10 has more of a rubber note on the finish. ------ I'm debating whether to finish this quickly since it's been open at about 60% for about a year and the uniquely massive, oily peat is starting to fade. Should I just go for it and be less reserved with it?

Nose: Immature, strong, initially dominated by intense peat phenols, rubber, iodine, and moderate smoke. As your senses adjust, bright vanilla, honey, and some oakiness emerge. Possibly floral notes and red apple. Perhaps grapefruit peel as well. Palate: Initially heavy and potent with peat. Brine is noticeable upfront. This is a dense, oily, damp, peaty dram. It opens up slightly to some bitterness and dusty/musty malt. With acclimation, a hint of chocolate appears. The smoke also becomes apparent here, complementing the intense peat. Mild citrus and honey might also be present. Oaky tannins become evident as it transitions to the finish, along with the seawater brininess. Finish: Some malt chewiness, peat phenols, oaky tannin, slight tongue numbness. Dry.

Nose: Peaty phenols and some moderate smoke. Creosote. Sea air and a substantial malt character. Hints of cinnamon and salt-water soaked oak. As it evolves, a prominently bright vanilla cream/custard emerges, almost like crème brûlée. Palate: Peat phenols hit strongly, with notes of leather, rubber, creosote, and ash. There's a significant salinity, robust earthiness, and malt sweetness that initially appears before transitioning to the finish, but is more noticeable as your palate adjusts. Moderate oak. Slight caramel and burnt sugar. Finish: Seaweed, slight oak spice. Tongue-coating with drying tannins. Resolves into an earthy and ashy note.

This is priced similarly to Laphroaig 10 Cask Strength but tastes unlike any Laphroaig I've encountered. The nose has strong charred oak, burnt caramel, and roasted nuts, perhaps some BBQ bacon. What distinguishes this whiskey from others from this distillery are the flavors: abundant vegetable and herbal notes like rosemary, sage, thyme, and pepper, with sweeter undertones, possibly licorice. The smoke appears on the medium-length finish. At this price point, the 10CS is a more engaging whiskey, but its exclusivity to the US and limited bottling of only three casks make it quite special.

Nose: Phenolic, oily, and aggressive with creosote and pungent peat. Some vanilla emerges. Smells like dank, wet, seawater-soaked wood, reminiscent of a ship's lower deck, along with a cool summer evening campfire on the beach and salt air. Palate: Bold, sharp peat that transitions to toasted oak, caramel, and vanilla. Woody and oily. It seems to have become a bit thinner and less complex, suggesting it's time to finish this wonderful bottle. Strong salinity, with an almost seaweed hint. Finish: Peat phenols and oak tannin, with very slight baking spice.