Overall rating
Whiskybase ID
Single Malt
The Scotch Malt Whisky Society (SMWS)
Bottling serie
Stated Age
09 years old
2nd Fill Ex-Bourbon Barrel
Number of bottles
60.1 % Vol.
700 ml
Added on
02 Jun 2021 3:52 pm by Tauti
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 89.47

one in wishlist

10 × member ratings

28 × in collection

Whisky Reviews for Laphroaig 2011 SMWS 29.283

6 users have left a review for this whisky and scored it an average of 87.71 points

  1. Dris scored this whisky 89 points Connoisseur

    • Nose
      89 89
    • Taste
      90 90
    • Finish
      89 89

  2. Tordeaux scored this whisky 87 points Expert Senior

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

  3. geriud scored this whisky 88 points Expert Senior

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

  4. FernetBranco scored this whisky 88 points Connoisseur

    • Nose
      88 88
    • Taste
      89 89
    • Finish
      87 87

  5. man2392 scored this whisky 87 points Expert Senior

    Nose: Ben and Jerry's Cherry Garcia ice cream, ferns and vetiver, bran flakes, black bread, apple peel and a hint of sweat
    Palate: Hot, salted porridge with golden syrup, dark chocolate Hobnobs,
    Finish: Saltwater, seasalt and malt vinegar crisps, sugar syrup

    With water
    Nose: Oatcakes, mustard powder and wood varnish, pickled red onions and balsa wood
    Palate: Bread and butter pickles, dried apples and wakame salad
    Finish: White wine vinegar and manzanilla, Nutri-Grain bars

  6. mandragoru did not rate this whisky Connoisseur

    SMWS notes:

    A beautiful and deeply classical initial aroma of seawater, green olives, bath salts, rock pools, seaweed crackers, preserved lemons in brine and camphor laced with iodine drops. Beyond that: bandages soaked in white wine vinegar. Powerful, potent but controlled. With water, we found smoked cereals, burnt toast, salted butter with chopped parsley, scallops seared and wrapped with parma ham, anchovy paste and pure, blue peat smoke direct from a kiln. The neat palate was a big tempestuous maelstrom of pure antiseptic, surgical mouthwash, iodine, shellfish grilling over hot coals, petrol, green chilli, smoked paprika and mercurochrome. Reduction brought lemon cough medicine, salted peanuts, seawater, tabasco mixed with lime juice, tarry tope, pickled herring and the dregs of a dirty Martini.


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