Thompson Islay 1990-2021 30 Years Old 49% for The Nectar, 250 bottles.

This is 30 year old Laphroaig. And let's face it, we don't have 30-year-old Laphroaig in the glass every day. This is very special. The nose immediately betrays that.

Bright fruit notes is all kinds of shapes. From orchard fruit to yellow and white stone fruit, light tropical notes and melons. The medicinal smokiness of the spirit has been tamed and given its distinct yet non-dominant place in the whole. After a while in the glass, minerality takes the lead. I get wet stones. There comes another load of fruit. This time in the form of orange marmalade. Green tea becomes perceptible. Here comes the soft honey. I find it hard to believe that this is Laphroaig, although the typical peat and lemons are present. This is constantly evolving. Elegant and dynamic.

Now comes the flavor palette. Wow. Super elegant. The smokiness has also found its place here and is perfectly balanced with the fruits – all beautiful ripe fruit by the way – green tea, and again minerals. This time more in the form of lime. In the middle, a touch of white wine actually pops up. There is some red fruit in the background, but it is not prominent. How fantastic is this.

The minerality returns in the finish. I also have some grassy notes, soft smoke, licorice and cured ham. A dash of cinnamon.

This is one of the best whiskys I've tasted in the past year. He's at the top of my favorites list showing off. 30 year old Laphroaig is something special and it shows. heavenly.

Thanks to TasTToe for this little gem.

A very smooth dram. The peat and the alcohol are nicely integrated. Overall, one of the best Secret Islays I've tried this year, and that was 15 pieces between 27y-33y. In spite of everything, I don't get over my 91P limit with this malt either. A Laphi 25y OB from 2017 beats all Secret Islays in terms of complexity from my point of view. Conclusion: it scratches the 92P mark, but does not reach it.

The aroma smells of Soviet fresh rubber, heated windings, wet morning moss and earth, sweet dew. Taste somehow pulled out of the distant shelves monpasier lollipops in sugar and an iron round box, next to it a radio receiver heated in the sun or rosin mixed with lead melted with a soldering iron. The aftertaste is pleasant and multifaceted, sweet dried Borodino bread with cumin and butter from Riga sprats.