tasted 2014 together with 2015 edition. Both great whiskies. The 2014 with a more fruity lemon strawbery side whereas the 2015 with a bbq meaty more dusty sherry character and of course both with a strong peaty body and a lot of ashes towards the end. I think I prefer the 2014.

Michelangelo
Did you know that until 1987 the Lagavulin 12 was actually their standard bottling? Some thirty years ago the 16 Year Old came in its stead and should be present in every bar. This is truly the quintessential Lagavulin, no doubt. But still the 12 Year Old is released on a yearly basis as Special Release at cask strength. I have tried two of those before, but today I have the pleasure of trying the 2014 release. It was bottled at 54,4% ABV.
Smoky toffee! That is the nose in a nutshell. Creamy, sweet on toffee and vanilla, immediately followed by a grand smokiness of sweet peat, some stable scents and a good pinch of kitchen salt. Young apples kick in. Liquorice. Wet wood. Butane gas. Complex and very outspoken. I love it already.
What a body! On the palate it is nicely balanced between sweet and salt. Butter and toffee on the left of me, brackish sea water on the right, stuck in the middle with lemon juice and a drop of olive oil. Nice smokiness. Some oak and pepper join in. Most lovely indeed.
The finish lingers very long, warm and smoky with again a fierce fight between sweet and salt.
Ah, this Lagavulin has a grand chiseled body. Michelangelo would be jealous.

Absolute Master-class from Lagavulin on this one again.  Probably the best price/quality ratio whisky out there.  Consistently excellent year after year.

C: Straw Yellow.

N: Smoke, Peat, Green wood, something like delicate mint and jasmine, and burned tire and a little smell of loose fat,then after few minutes liquorice and pipe tobacco ( Black Mac Baren). With the addiction of water it gets darker to see and much fruity as smell, Juniper berries.

P: Ash, grease fro shoes, peat, roast tastes, bbq sauce and then something like vegetable/aromatic, wild berries. In a second time ABV and spicy comes out. With water: spiced pepper and tobacco.

F: Long, intense and complex are the roast tastes like fat and bbq sauce, fresh mint and tobacco at the end.

Very rich strong and sometimes contrasting elements but the result is much more than satisfied. One of the best Twelve years release that we drank, and the only dubt remains the consistent growing of the price, established by Diageo.

90/100