The colour of chestnutoloroso sherry is significantly darker than both batch 11 and batch 10 (which are almost the same at burnished, maybe 11 is a notch darker than 10). So obviously there is a higher share of sherry casks in this batch which is promising. The nose is more powerful too with stronger wine-driven aromas beside the peat and wood which strengthen the other flavours too, it seems. Compared to this batch 10 smells rather simple with too much wooden notes while batch 11 is nicely balanced and leaves more space for the malt-driven aromas to enfold. I like both batch 11 and 12 with 11 being more delicate and 12 more powerful.

The taste is clearly driven by the peat and the sherry on a firm but never dominating wooden backbone. The malt is a junior partner in this setting only but it is detectable, still. To be honest, I like this setting even if it is not perfectly balanced. Instead it is powerful and very impressive - it reminds me of the very first (and best) PX batch but with more power due its higher abv. No, it is not layered but the mix of flavours is delicious as it is. Batch 10 is completely unimpressive compared to that with just bitter peaty and wooden flavours in an unbalanced setting. Batch 11 is more complex and layered with a close-to-perfection harmony of malt, peat, sherry and wood. I like it a little better than batch 12 but both are very different on the palate and in terms of quaffability they are on par (for different reasons).

This dram arrives powerful on the palate with a creamy and warming texture that covers all of the mouth instantly. There are some hot moments (no wonder at 60.1% abv) but they are not distracting at all. The finish is long and adds more chocolatey notes and impressions of cold bonfire ashes at the sea shore. No bitter or drying moments, all stays tasty and enjoyable. The finish of batch 10 is shorter and adds no new impressions, unfortunately. Batch 11 keeps its nice taste throughout the finish with some additional chocolatey notes (which are not as bold as with batch 12) and spices. I go for another draw of batch 11 and 12 (batch 10 is much weaker, again). Some water turns this dram punchier what happens often with such powerful whiskies while a further reduction smoothes it but it takes away the untamed power too. I like batch 12 best when neat, despite its 60.1% abv.

A well-defined Laphroaig nose: phenolic smoke, seaweed, warm tar, a little pepper, marjoram, allspice, sea salt. In addition fresh fruits, vanilla and honey, very mild herbs. Removes licorice. Hansaplast. It doesn't get any more classic. And you still think: 60.1%, but there will probably be nothing in the nose for the time being - puff cake, there is - immediately - a lot.

Hard to believe, but nothing burns on the tongue here, rather it glides comfortably warm and leaves a clear peaty fragrance brand. Freshly paved road, still steaming. Sun-warmed seaweed, light breeze from the sea with some surf. Just before sunset, a lively pounding peat fire on the beach. Vanilla, honey, toffee, milk chocolate, coffee powder, licorice snails and there, the hospital corridor with Hansaplast and gauze bandages, Dr. C. at station 2, please.

Medium length and slightly dry. Smoke-driven, of course. But with nice notes of dried apricots, sea salt and seaweed. A little more machine oil and tar, espresso beans and liquorice.

Wonderfully typical Laphi with everything that goes with it, plus a particularly intense sweetness and more oak aromas than you are used to from the Cask Strengh range.
My recommendation is to reduce 2cl of this whisky with a teaspoon of water to about 52% alcohol by volume.
Significantly more aromas come to the fore, such as even more sweetness with beautiful caramel notes, as well as fruity citrus notes, perhaps even hints of orange peel, come to the fore behind the medicinal laphira smell.
In any case, a very complex nose that changes constantly over time and invites you to play with water.

Super, super, super awesome, I can only say!
Absolute explosion of flavors in the mouth as I have seldom experienced it!
The so-called "Chillicatch" of a Talisker 10 years old is a "kindergarten" in comparison!
A wonderful tingling sensation on the tongue, nice heavy sweetness, very oily mouthfeel, a really extremely charged Laphi!
I think of the Laphi 27 years old, which I was allowed to try at the first whisky fair in Constance. But guys, let's be honest ..... 500Euro ???
Since I get myself quite clearly, much much better 5 times such a Laphi 10 years Cask Strengt! I have a lot more of it!
I would buy 3 times the 2020 and 2 times the 2019, I heard it should also be awesome.

Nice long finish for a whisky that is only 10 years old.
You can also enjoy this Laphi wonderfully pure, provided you have calibrated your tongue accordingly.
My recommendation for a smoky whisky evening, that's exactly how I tried it recently: The evening starts with a Lagavulin 16, then with a wonderful Port Charlotte 10 years (fresh and fruity), then finally comes the Laphi 10 year Cask Strengh, initially diluted to 52 vol.% as described above and for the finale as a final firework, so to speak, again the Laphi with full force in Cask Strengh Power undiluted with 60.1 vol.%!
I think that you have come very close to the heaven of absolute whisky indulgence.

Beach bonfire, drying seaweed, some sweet yellow fruit hiding beneath the classic tarry rope and salty old driftwood.
Herbal and even floral notes appear after a while in the glass.

Phenolic up front. Slightly sweet, cough syrup, oysters, fruit de mer, lemon puré, gooseberries, menthol, anise, thyme. Really rather complex.

Slightly drying, much like licking beach pebbles after bonfire night. Minerally and herbal and going on and on.

Wonderfully creamy caramel shines in the Premium Snifter, a multitude of small "legs" stuck to the glass wall. Creamy, slightly sweet peat rises, iodine, algae and seaweed join immediately and give off their typical Laphroa aroma. Phenolic smoke dissolves from burned wood, fly ash rises, hints of sweet grapes and berries emerge. Caramel and vanilla, a hint of apricot, a few grains of salt and this irresistibly peaty, smoky and maritime bouquet! Oh yes, for 60.1% alcohol, the alcohol is harmoniously integrated and barely noticeable ...

The first sip combines fruity sweetness and heavy peat, ash and burnt wood elements are immediately added, iodine and salty algae do the rest ... A pinch of black pepper dissolves from the spicy wood tones, creamy peat and caramel stick on the tongue, amazingly even in the mouth the high alcohol content is barely noticeable. Here and there the alcohol shows its full volume, hazelnuts and earthy peat then immediately suppress the alcohol again and only leave fly ash and burned wood on the tongue. The aftertaste announces itself slightly tart and creamy ...

Hazelnuts and spicy wood swim creamy in the stimulated saliva under the tongue. Earthy peat lines the palate with a subtle smoky note, a breath of warm air permeates the palate. Creamy wood and oily earth tones rest on the tongue, now and then almost burnt sugar and vanilla flashes, the maritime aromas slowly fade, a fading note of smoke releases ash and salt. The cozy warmth intensifies and remains on the palate and tongue for what feels like an eternity.

Gauze bandages, hospital, swimming pool, iodine, smoke, dark dark chocolate, overripe blackberries, herbs of a gastric bitter

earthy, heavy phenolic dark smoke, peppery hot, very maritime, smoked mussels, sweet dark forest fruits, ripe forest blueberries, the oak barrel lies on the tongue

long, dark, deep and voluminous

Sweetness, smoke, freshness, citrus

Direct medical smoke, strongly reminiscent of naphthalene (old mothballs), cold candle smoke and church, light sweetness

Slight dryness and very long medicinal smoke