Laimrig was first released in Batch 1 2009 4,500 bottles Sweden Batch 2 2010 15,000
Batch 3 2011 18,000
Batch 4 2014 unknown
Matured in ex-bourbon casks and finished for about a year in ex-sherry Oloroso butts. It was named after the Gaelic word for ‘pier’.
When compared to its weaker brother, the Darkest, this is much more substantial. The added alcohol has brought out much more gravity and depth, and toned down some of the heavier oak notes. Bowmore 15 yo ‘Laimrig’ (54.1%, OB, 2014) ￼ We had tried the original Laimrig for Sweden back in 2009 and just loved it (WF 90). That one was double matured in bourbon then Spanish sherry wood, but it seems that newer batches such as this one were rather finished for a few months. Which ain’t exactly the same thing. Colour: amber. Nose: well me like. A Christmassy spiciness, cloves, oranges and all that, on a lot of tobacco, heavily smoked salmon, then bicycle inner tubes and a few drops of walnut wine. Works well so far. With water: some kind of rather lovely pipe tobacco. And dried porcinis galore! And cured ham! We’re almost in an old trattoria somewhere in Italy. Mouth (neat): big creamy gingery and pastissy (!) arrival, with all things oaky and spicy at the same time forward. Caraway, aniseed, ginger, sandalwood, ultra-infused herbal teas, more pastis, even absinth… and all that. This is huge and not quite ‘whisky’ in my book, but that’s only me and I rather like it, since balance has been found, in my opinion. With water: it got even bigger, concentrated and extractive, with many spices. Alsatian (or German) Christmas spice cake, spicy Christstollen… Finish: very long, maybe a notch too gingery and oaky. Speculoos and bitter oranges. Comments: spectacular. I’m not sure the distillate has got much to say in this context – and Bowmore’s no bland spirit – but I think this really works. Good recipe. SGP:566 - 87 points53.7% abv
Score: 91/100 Each time I sit down with a glass ( or two) of this malt I feel like I’m making a big mistake. Like I should maybe be putting away a few extra bottles for that proverbial rainy day. I think we’re all familiar with the old parable about the grasshopper and the ant, right?
With the current state of the whisky world being what it is (soaring costs, dipping ages and a steady veering towards no age statement malts) I fear it really is only a matter of time until the ’15’ disappears from the label of this expression. Or further, that the Laimrig disappears altogether. Let’s hope I’m wrong on that one, but I think either way it’s time to shelve a few bottles for future days.
Laimrig is a revelation. A sub $100 release that simply outperforms anything comparable on the market. Its appeal (at least for me) lies in the intricacies of the marriage of sweet and smoke, and how beautifully it manages to integrate these pieces into such a harmonious whole. The three main factors at play here are peat + sherry + age. The smokiness though, for any who may be concerned they may not be peat-conditioned enough for this one, is restrained enough to sit behind the syrupy fruit notes, creating a very broadly appealing dram. I’ve yet to pour one for someone and have them not like it. And finally… probably the single greatest asset working in favour of Laimrig is a return to a fruitier style of Bowmore. This profile is far preferable to the more floral Bowmore we’ve been privy to for the past several years. Absolutely a move in the right direction for this distillery.
Undoubtedly my favorite under-20 y.o. whisky out there.
Nose: Grape juice. Smoke. Deep jammy notes and berry coulis. Well-oiled leather. Sea spray. A touch of grapefruit. Ash and iodine. Devil’s food cake and cherry pie filling. Apples and apple skins. A little bit of rubber. A savoury, slightly meaty note.
Palate: Deep, deep threads of smoked dark tree fruits. Lush and juicy. Smoky and hinting at a Fisherman’s Friend kind of medicinal edge. Plum sauce and some dark gooey Asian sauces (hoisin?). Apple skins and soggy wood. Oil. Viscous and rich.
Thoughts: I adore this whisky. Slightly different than previous ones I’ve tried, but equally awesome. A little more on woods and less on fruits, I think, if I had to put my finger on it. – Reviewed by: CurtAndré 92.5%
What mix ... the quality of sherry and fine peat distillery, delivered with the expertise of a tightrope walker. Sherry fruity crushed grapes, dried fruits, berries, dark chocolate, black coffee, tobacco and peat smoke.In the mouth, the salt is more apparent but nestles well in the reef fruity flavors and peat smoke comforters.Patience will reward those who delight carefully aromas, the nose gets rounder, super fruity, sherry is greedy and full, peat balanced carefully, allowing the rise of caramel tasty good soft notes. Cherries, dates, prunes, chocolate, tobacco ... saline and dusty sensation in all finals mouth, orange and ginger cake of the holiday season fruits. Again, the distillery proves that the proper selection of sherry casks can already bring a whisky of great quality, a stellar quality. Another star in the firmament of the distillery.
I would have had to buy a box. Just a sip and if this is not already the case, you also turn into crazy whisky.Nose: Sea salt, ripe fruit of sherry, caramel and creamy smoke and subtle wood button. Triggers an irresistible thirst. Mouth: I top! Warm sherry, caramel creamy, voluptuous salt, captivating and wonderful oak smoke.Almost perfect. Finish: Long, enchanting, charming, sublime and captivating
Christmas spices, cloves, oranges tobacco. some dark grunge - a garage workshop.
Meaty, and woody - hot walnuts.
Very dark sherries with a peated background, a terrific combo. Lots of wood spice. Black tea. Huge flavour.
Mind blowing glowing sunset.
Very long, oranges, spice, some oak bitterness.