Day four, a.k.a. the middle, or the pivotal point in a week. We’re halfway through. We started out with three distillery bottlings of Laphroaig. An older 15yo, it’s replacement the 18yo, although not in its latest guise, and yesterday we had a look at a travel retail only bottling from last year: An Cuan Mòr. Up untill now Laphroaig hasn’t failed me yet. Today we’ll venture into more unknown territory. The territory of the independent bottler. Today we’ll have a look at a Laphroaig, Erik Molenaar got into his hands a while back. The market is rapidly changing. In 2011 Erik could get (part of a Sherry Butt) for a reasonable price. Today he probably would still be able to source such a Whisky, but unfortunately only at an unreasonable price. So even when this is from 2011, it can still be considered…well you catch my drift. So without further ado…
Nose: Funky Sherry. Has someone just farted over here? My word, lots of the S-element is filling the room. Sulphur that is, and it comes from my glass into which I have not farted, nor has anyone else. Fruity and half sweet underneath “the fart”. Enough with the fart already, will ya? Ok, lets move the Sulphur into the realm of fireworks then. Toasted wood, but also toasted bread. Meaty big aroma.
Taste: Sweet and Sherried. Fruity with loads of ashes. Short shock of fruity acidity. Creamy but with a wave of a bitter sulphury edge. The bitterness also could come from the oak. Nevertheless, the bitterness is also kept in check, so it doesn’t hurt the overall taste. The ashes transform into a sweeter form with and acidic edge, and both do not overpower the palate. The sweetness and acidity show themselves and go under again, like the Loch Ness monster. Warming and full body. Cozy. Nice mix of peat and funky Sherry. Sure, it may be flawed but the whole still (fire)works for me. Hints of black fruits and some smoke late in the finish.
Lots of my Whisky-loving friends don’t like sulphury notes too much. Some seem to be even overly sensitive to the stuff, if not allergic. They can go on and on about it and I sure do understand why. We know from the olden days how Sherried malts should taste like. Some of you know the golden days of The Macallan, old heavily Sherried Longmorns from the sixties and seventies, Glen Grants and Strathisla from the sixties. Fruity, full of aroma’s, with steam and coal, the lot! Today that quality can’t be reached anymore, and I don’t have the room here to discuss why. More modern Sherried malts are prone to have sulphury notes, and it’s up to you, if you can stand that or not. If you can (like I do), this is a big and nice, yet sulphury, Laphroaig.