Bright amber shines in the Premium Snifter, on the glass wall sticks an oily streak from the tentatively viscous "legs" solve. Peat smoke rises, sweet fruit aroma mixed with caramelized sugar and a pinch of eucalyptus. Warm smoky notes are made of earthy peat, sweet oranges and velvety apricots end in echoes of cherries, raisins, dates and a hint of sweet vanilla. Malty spicy wood tones come to the fore, in the background is the whole time a fresh peppermint and Metholnote. The nose becomes discreet musty, rotten pieces of wood mix with fruity peat. Hints of salt and algae follow, slowly the phenolic aroma typical of Laphroaig comes to the fore, but it dominates dark and sweet fruit flavors with hints of vanilla and smoky peat. Gradually, tones of burnt wood and cold ashes flash up, which, however, are immediately covered by the incredibly dominant and fresh menthol or eucalyptus note. Slowly, the salivation begins, I'm looking forward to the first sip.
With a little water: The menthol freshness and the eucalyptus note increase with the addition of water, just as the smoky peat aroma intensifies. The fruity note fades a bit, with the caramelized sugar and the sweet vanilla showing more.

Smoky peat flavors and spicy wood elements are striking on the palate after the first sip. Salt and wood sharpness heat the tongue, a pinch of black pepper spreads with plump warmth on the palate. Powerful peat and smoke come to the fore, the salivation is stimulated, burnt wood tones follow, just as strong roasted walnuts. The second sip is sugar-sweet at the beginning with old dried oranges and a handful of raisins, a sudden sharpness of wood with a pinch of brine and black pepper, warm smoke and earthy peat spread her tart and slightly biting aroma in the entire mouth. The mouthfeel becomes creamier and rancid, slightly burnt wood tones mix with a touch of fly ash, the creamy mouthfeel ends in a wonderful aroma of bacon left over in butter. The sweetness and the fruit flavors retreat, slightly tart wood notes and ripe walnuts come to light. Sweet and dried fruits with caramelized sugar and vanilla play again and again, the smoky wood elements harmonize perfectly with the fruity and partly earthy peat notes. The spicy pieces of wood dissolve salt and pepper, dark walnuts blur the taste and finish.
With a little water added: The smoky peat flavors become milder the first time after the addition of water, with the scorched wood tones immediately intensifying in the end, the mouthfeel does not appear so creamy.

Herb stick slightly rancid walnuts on the palate, minimal draws warm smoke through the throat while soil, peat and burnt wood tones in a sweet fruit note end with mentholic hints. Short, creamy and buttery echoes are remembered, the mouth becomes tart and smoky.
With a little water added: here, after adding water, there are hardly any differences ...

Interesting nose.
There's hints of the good old medicinal Laffy that used to be present in the 10YO but now is only occationally found in the high ABV releases.
It's not as maritime and briney as one would expect.
No rubber, nor tar, but a little salty licorice.
And the peat is not as sweet as it usually is, it's more like resinous pine wood in an open fire place.
Also some oiled pine furniture.
Sweet with dark fruit notes.
Water makes it even sweeter, and much more expressive.
Now there's old dusty library, some animal fur, almost soft rubber but more towards synthetic tarp.
Wonderful!

Oily texture on a bold arrival, and it just blasts upwards on spice, peat and dark fruits from there.
Delightfully mouth warming spice.
Remarkably sweet with very pleasant wine wood notes.
The spice is significantly reduced with water.
Water made wonders to the nose, but to me it did no favours to the taste.

Neat the heat just seems to sit and smoulder for eternety.
It might be drying, but it's so fierce I didn't notice.
Think I over did the water, because at the end it was totally diluted with just some notes of sweet peat and wet wood remaining.

Smoke (not like the smoked ham, but something "dry" like bright burning campfire; iodine (maritime flair); sweet malt and tones of old wood; herbs and freshly mown meadow; but rather strong ice candy, after the first sip a sweet vanilla note quite strong (has something of cake or cookie dough, something else flowery is there, like summer meadow (I can not exactly assign)

Smoke; Iodine; salty; then immediately sweet and fruity; the smoke gets a little drier (smoke like from a campfire, which is already burned down and still glows); fresh herbs; spicy woody; after the second sip the mouth becomes a little drier; the herbs go towards bitter herbs, but are very well involved;

Smoke; Sweet; Sherry; Vanilla; Fruit; a little nut; again herbs; wet wood remains;

As expected, heavy peat smoke wafting out of the glass. Warm tar cardboard, sunlit asphalt, seaweed. Sea spray. Damp wood, dried apricots and dates. Sucked licorice sweets, herbal brew.
Water is good for him, he makes it clear and shows you the aromas mentioned without the gauntlet.

An undiluted, powerful start that puts a thick layer of peat directly on the tongue. Licorice, tar, dried seaweed, pepper. Rather goes in the spicy direction, fruit notes are initially unsuccessful. The damp wood on the tongue, too, and a tart herb mixture quickly sets in. Smoked lemon peel. Medical, hospital hallway feeling.
Water also has a positive effect on the tongue. The tips are smoothed, the herbs are no longer so bitter, the medicinal note is very tasty.

The peat smoke stays on the tongue for a long, very long time. However, if you leave it out and use the other flavors as a benchmark, the finish is rather short. However, fruit notes flash through here in the form of raspberry drops, which make the whole thing interesting again, even if the spectacle would like to be a little longer. Liquorice, herbs, bitter honey and wood dominate.
Adding water has little effect on the finish.

IT: 89
B: 88

The alcohol is surprisingly well integrated, otherwise it has everything a laphi needs: great combination of peat and iodine, pebble beach, some fruits such as bananas, sea algae, a velvety creaminess and vanilla / biscuit notes through the Quarter Casks and subtle sherry aromas (dried fruit , Cherries), all together very harmoniously and damn well balanced

creamy, sweet, vanilla, fruits, then comes the peat, which buries everything under its iodine and phenols swich, behind the back is the alcohol here much stronger, and also brings etas pepper

long, peat, smoke, campfire, some bacon, iodine ash, oak, which in the end becomes quite strong, plus a dark sweetness that drifts towards licorice