Lagavulin 12 is the first whisky that ever really blew me away. It’s like I thought I knew peated whisky, and then I happened to order it at a bar. Also, I’ve been making a push and fiddling with my schedule to start getting in reviews of newer acquisitions closer to the time they release than I typically have been, so my reviews can help inform some decisions prior to the secondary market being the only source. Let’s get to it.
Minutia: Matured for 12 years at least partially in virgin oak casks and drawn from their smokiest reserves. Enjoyed neat in a glencairn.
Color: Old gold; 0.6.
Nose: Smoke, beach, sawdust, iodine. Grass, putty. Sweet petrichor.
Taste: Smoky shells. Earthy. There’s something real nice in that earthy area that builds as it opens up in your mouth. It piqued and maintained my interest bigtime.
Finish: Maritime and seafood. A sweetness. Medium-short.
While I didn’t explicitly need it, this is the kind of whisky that can rekindle a love for whisky (or kindle it, I suppose). As a person who dislikes seafood, I could have done with less of those elements, but even with that it’s still a fantastic dram. With my budget and storage having greatly reduced the rate that I acquire bottles of whisky, I was over the moon thrilled when the two special releases I wanted were available in 200ml bottles. I am now equally unthrilled I did not buy a bottle of this.
Score: 90
Musical Evocation: White Ward – “Stillborn Knowledge”
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