I liked the brown label recipe, though it wasn’t quite the monster the name promises (though the intent was more monster as an amalgamation rather than aggressive punch in the face). I was glad to see the Caol Ila and Laphroaig take up a larger percentage, but not so much at the expense of the Ledaig. Though, what do I know, maybe this is better.
Minutia: This blend is 64% Caol Ila, 35% Laphroaig, in refill hogsheads, and 1% of their Highland malt blend from custom French Oak barrels with heavy toast. Enjoyed neat in a glencairn.
Color: White wine.
Nose: Subtle smoke, old lemon (dried from being sliced and sitting in the fridge rather than dehydrated), brine, metal, not quite pepperoni.
Taste: Smoke, white pepper, much peat but not “in your face”.
Finish: Long, ash/tobacco, meat char.
A non-peat lover won’t like this, a peat lover will. While it isn’t what people generally call a “monster”, they have achieved the desired ramp up in elegance intended with the new recipe. As with the old recipe, I’ll continue to enjoy this on its own and use it as an add-in to any whisky that isn’t quite doing it for me to bring it up toward excellence.
Score: 87
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