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Whiskybase
Overall rating
87.00/100
votes
13
Category
Single Malt
Distillery
Bottler
Scotch Malt Whisky Society (SMWS)
Bottling serie
Slapped by a kipper
Vintage
13.05.1998
Bottled
2017
Stated Age
18 years old
Casktype
Refill Ex-Bourbon Hogshead
Casknumber
29.225
Number of bottles
240
Strength
57.4 % Vol.
Size
25 ml 700 ml
Added on
01 Dec 2017 10:16 am by Tauti
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 281,11

one in wishlist

Level Username
Expert Senior islay-krueger

13 × member ratings

Level Username Rating
Expert Junior j.nolti
90
Expert Senior kruegerandi
89
Expert Junior wundsheim
88
Expert Senior whioli
88
Expert Senior Tobi2100
87
Connoisseur GLEN MAUR
87
Connoisseur Cast Olila
87
Expert Senior mema82
87
Connoisseur jazzpianofingers
86
Member Senior Dominik
86
Connoisseur Fernet Branco
86
Member Senior Black Cat
86
Expert Senior Ronky
84

12 × in collection

Level Username Collection
Member Senior AgeS
1
  • closed
Connoisseur Archer
1
  • sample
Member Senior Dominik
1
  • empty
Member Senior FBBHaegar
1
  • sample
Connoisseur Fernet Branco
1
  • empty
Connoisseur GLEN MAUR
1
  • closed
Expert Senior Tobi2100
1
  • sample
Specialist urs
1
  • closed
Hidden user
1
  • closed
Hidden user
1
  • closed
Hidden user
1
  • closed
Hidden user
1
  • sample

Whisky Reviews for Laphroaig 1998 SMWS 29.225

8 users have left a review for this whisky and scored it an average of 87.00 points

  1. Cast Olila scored this whisky 87 points Connoisseur

    • Nose
      88 88
    • Taste
      88 88
    • Finish
      87 87

  2. Dominik scored this whisky 86 points Member Senior

    Enjoyable SMWS whisky, surprisingly sweet and luckily (for me) not that medicinal. Recommended if you like this style of whisky. -- Full tasting note and photo: http://yummywhisky.com/2018/04/30/tasting-note-laphroaig-1998-smws-29-225-18-year-old-slapped-by-a-kipper/
    • Nose
      Light peat, sweet vanilla. First aid box, but only lightly. Lemon, seaweed, peanuts. (Sweeter with water.)
    • Taste
      Thin mouthfeel. Sweet start with vanilla. Green tea, fennel and, yes, a medicinal taste.
    • Finish
      Liquorice and raw white fish. Dry and a tad medicinal later.

  3. GLEN MAUR scored this whisky 87 points Connoisseur

    • Nose
      88 88
    • Taste
      86 86
    • Finish
      87 87

  4. Fernet Branco scored this whisky 86 points Connoisseur

    • Nose
      86 86
    • Taste
      86 86
    • Finish
      86 86

  5. mema82 scored this whisky 87 points Expert Senior

    • Nose
      88 88
    • Taste
      85 85
    • Finish
      89 89

  6. jazzpianofingers scored this whisky 86 points Connoisseur

    https://whiskylovingpianist.wordpress.com/2017/12/12/smws-december-outturn-2017/

    Can’t believe i went for this again after trying it only a few weeks ago Blog.

    N: Some BO, some bandages, toasted sunflower seeds, carbolic onions, raw ginger,….

    T: Onion-y, mint, egg yokes, soft pickled onions and [Nick], ‘a marrow-family note’.

    F: A bit weird. Smoky green grass and more pickled onion skins. Kicks in later with chocolate.

    C: I’m again unmoved but it takes time to get inside it. A mark higher than last time.

    Scores a B[-]

  7. jazzpianofingers scored this whisky 86 points Connoisseur

    https://whiskylovingpianist.wordpress.com/2017/12/01/on-location-highland-park/

    N: Sweet & lightly toasted oily vegetal, sesame oil [without the twang], sweet-savoury medical bandages, box hedge leaves, pickled onions, spinach, holy basil [tulsi] and light pickled sour lemon. Surprisingly light [oily] smoke levels though you always know it’s there. Plenty of in & out funkiness throughout.
    T: Barley-sweet-smoke with a massive soft green side.
    F: Mild crushed aspirin, smokey squid ink [SMWS], and liquid smoke. Muddy vegetal smoke at the death with oaky smoked vanilla.
    C: Very good yet unmoving.Scores a B-

  8. Tauti did not rate this whisky Connoisseur

    CASK No. 29.225
    HEAVILY PEATEDSLAPPED BY A KIPPER

    Initial price: 124£

    With an intense and life affirming slap around the face with a smoked kipper we awoke to the heavy peat reek of charcoaled sardines. Seaweed and tarry ropes produced the image of standing at the end of the pier with sea spray in the wind as we enjoyed a smoked seafood platter. There was an undeniable scent of first aid box with antiseptic and bandages but with the heavy notes of oil on a mechanic’s overalls. Water released more sweetness in the form of parma violets, vanilla, liquorice and sugar-coated fennel seeds while the finish returned to its core of old fish boxes and squid ink.

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