- Whiskybase ID
- Single Malt
- Distillery Bottling
- Bottling serie
- The Distillers Edition
- Calculated age
- 15 years old
- Double Matured in Pedro Ximénez Sherry Casks
- 43.0 % Vol.
- 700 ml 700 ml 750 ml 1000 ml
- lgv.4 / 506
- Bottle code
- Added on
- 15 Sep 2017 4:27 pm by Astrid
48 × in wishlist
273 × member ratings
1268 × in collection
Whisky Reviews for Lagavulin 2001
36 users have left a review for this whisky and scored it an average of 88.10 points
- [November, 2017] As usual I try the recent Lagavulin DE. To be honest, the quality of this great dram unfortunately degraded slowly but constantly over the last years and I wonder if this is true for the 2017 release as well. This year's profile is much more herbal and bitter (tannins) than the previous bottlings, obviously it fell victim to the cask shortage crisis too (it seems as if even Lagavulin has to use some virgin or refill caucasian oak, too). It is not really bad, but the nice balance of peat-sweetness-spices is somewhat hurt this way. There are some adstringent moments (tannins) both in the initial mouthfeel and the finish that I do not like. Nevertheless, this is a bold and enjoyable dram, still. But if it keeps degrading this way over the years to come I can imagine to stop drinking it at all (what would be a caesura as I ever, ever tried a bottle of the new Lagavulin DE release each year). The growing quality problems of the scotch whisky industry due to the long-lasting whisky boom get more serious year after year. Will it all burst in an exploding bubble or do whisky connoisseurs slowly adapt to these new tastes and profiles? No one will know for sure, but if you prefer the rather old style whiskies I strongly recommend to build up a stock of your favourite drams (for your future own consumption only, not as an investment!). I did this several years ago, already...
- A great, intensely smoky lagvulin. However, I expected a little more fruitiness, sweetness and complexity from the PX sherry finish.
Intense, aromatic smoke. Salty sea breeze. Cooling menthol. Smoked ham. It gets cuter over time. Malt sweets. Vanilla.
Light, liquid and oily on the tongue. First a lot of smoke again. Then some coffee. On the palate, however, it becomes pleasantly sweet. Unfortunately, despite the PX finish, I hardly find any fruit aromas.
Smoky, dry, ashy. Fine-tart with oak.
- Really love these Lagavulin DE's!
One of, if not probably, my favourite easy drinking peaty drams. Great combination of sweetness, spices, smoke and peat. Very curious to know how these would be on 46% ...
- Lagavulin Distiller's Edition 2001 double matured 2017 green label. Consumed Mar 2019. A 'shaky hand' 35ml pour at Lismore, Glasgow. Aroma is lovely salty sherry more of a sherry bomb than a peat grenade, more salt than smoke. Taste is similarly sherry-led and much of the smoke has been swamped. Actually blind I would probably say this is an old sherry bomb from Speyside (but a really good one). The peat is quite faint indeed. Touch of menthol as it drains. Not exactly what I was expecting but that aside, it's an excellent beautiful dram in its own right. (3.85/92)
- Great standard bottling. The surcharge for the 16-year-old is worthwhile if you like dark fruit in addition to smoke.
How great would it be if we had 46 or 48% drinking strength here.
Delicate and elegant smoke. Vanilla, dark cherry, juice orange, tobacco, leather, oak seasoning, cinnamon plums.
Very oily and strong for only 43% drinking strength. Very elegant (not biting). Cherry, vanilla, white pepper, orange, toffee, juicy chocolate cake, pipe tobacco, light-colored leather.
Medium length and full finish. Chocolate cream cake with cherries and a little vanilla. Delicious!
Big, smoke, wood, burnty stuff, very much like ham.
Woody at first, leather, bitter. Sometimes an unbelievably savory meat that really improves it.
Molasses, pepper, tobacco, oaky. Long.
- Meaty Lag, more on the sweet side
Sweet smoky salty meat character with a hint of mint, some oak tannins
Sweetness, smoky bacon ends with little coal smoke
Long, sweet meat smoke