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Whisky Reviews for Laphroaig 1998 SMWS 29.246
4 users have left a review for this whisky and scored it an average of 89.60 points
- This 29 has aroma and flavour elements which are markedly different to what you might expect from a typical Laphroaig profile. Favouring a sweet and meaty focus, there’s still with plenty of mineral, ashy coastal influence, and I have to say, it all works together beautifully. There’s those of you who no doubt have an array of SMWS 29s sitting on your shelves, this one is no less excellent, but walks a slightly different path. Tangential bliss perhaps?
A polished wood bench sat next to the sea – well-judged woodiness is joined by toffee and caramel sweetness sitting alongside a sea breeze and a surf and turf beach BBQ. Smoke is present and ashy like a sooty fireplace, but far removed from a typical Laphroaig profile packed with TCP and brine. There’s still bold aroma here, but the peat compass is pointing in a slightly different direction this time around. Meatiness is pronounced – a leg of ham, shaved salami, beef stock, and is joined by an interesting rubbery flavour (Ledaig anyone?). Water brings out more sea-based flavours such as hay-smoked fish, damp pebbles and sand.
An oily arrival with immediate weight and body – and surprisingly sweet – a full roast dinner, oysters and king crab, meat stock – all dusted in icing sugar. There’s more coastal profile here on display than was on the nose with surface cleaner and brine starting to exert their authority. Burnt logs, twigs and leaves provide further inland smoky flavour and are joined by puff pastry apple tarts and light tropical fruits – pineapple. Water reduces phenolic levels, transforming the smoke to ash and chalk, whilst upping the sweetness levels again with the addition of tinned syrupy fruits.
Long, quite ashy and mineral with plenty of BBQ meatiness still in play.
- Notes from the website: https://www.smws.com/whisky/transcendental-bliss
Issueprice June 2018: 139 GBP
"The nose led us through a boat-builder’s yard (tarry ropes, sanded oak, varnished yacht decking). Then we were rewarded with toffee, caramel and cinnamon toast; pineapple on smoked gammon, seared swordfish and balsamic glaze on scallops. The palate was like a ‘rake’s progress’ folk-song tale – the sweetness (watermelon sweets, apple pie, mango) seduced us utterly – then the colossal smoke and ash ran off with our money and our clothes. With water – roast lamb and teriyaki mackerel; we considered it transcendental bliss in a glass – a beautiful contemplative dram. After 18 years in ex-bourbon wood we transferred this to a second-fill hogshead."