I’m afraid today’s look at Lagavulin’s DE from 2017 possesses no life changing insights like all the other reviews have. All my fun ideas will be going into the review for the standard 16 in a few days. Bottles like this don’t come my way often due to scant availability and price issues. The older I get, the richer my friends get and the smaller my wallet gets and that’s just the way the cookie crumbles. I’m certainly happy to get the chance to try stuff like this, so don’t think I’m complaining. Diageo releases once a year a series of “Distillers Editions” of their malt range that feature a fresh twist on a familiar expression. For 2017’s release, Lagavulin 16 gets the PX treatment.
Malts finished in casks that once held sherry from the magical Pedro Ximenez grape are considered especially precious among the firmament of whisky fanatics, as the casks are more expensive and not as common. Most sherry finishings are of the oloroso variety, though still wonderful if that’s your thing, but PX is sweeter and finer. Today’s Lagavulin, distilled in 2001, is “double matured” in ex bourbon and PX casks and is bottled at 43% ABV. Behold…
Nose- At the fore, peat smoke and brine. Seashore. Charred steak with sweet BBQ sauce. Brown sugar and pineapple. Full and evocative. Fantastic.
Taste- Very much a repeat of the nose with dark stone fruits and seawater.
Finish- Short with a faint whiff of black cherry. Obligatory smoke and char.
Comment- Other than a odd finish, a very nice presentation of the mighty and dependable Lagavulin 16. You can still find these on the shelf. Give it a go.
SWC Rating- 85/100
Agree? Disagree? I shall receive your missives with love and sincere devotion.
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