Now butter with the fish ... LAGAVULIN 8!
ANTICIPATION: Granted, the starting point is quite sobering for the 200-year-old from Lagavulin. 8 years and a color reminiscent of white wine (colored or not, we'll never really experience it). And then the price for which some would have expected an 18-year-olds. But that should be right on time for the Feis Ile 2016 with an output of 6000 false and 125 pounds on the shelves of the still. The 8-year-old is different. Accurate numbers are not known here overall, but he is limited and probably he will disappear again, why, more on that later. That he now has 8 years and does not come as a NAS therefore, may have something to do with the background story, which was the marketing just right. It may also have to do with Diaego's "age matters" philosophy, if it is still current. However, in terms of transparency, Diaego is credited with having renounced NAS.
NOSE: Warehouse Tasting in the yard of Lagavulin. Pinkie shakes the whisky in his decanter and the smell of young Lagavulin is sprayed into the air. An unmistakable Brennereichcharakter, which otherwise you may enjoy in this intensity only in the raw fire or at younger bassy Tastingrunden. Sweet smoke, the butter-soft and creamy slowly up the nose. The first impressions are immediately followed by some kelp with hints of hay. He does not hit you in the face in a different way than you would expect for his age, but he has a rather minty and citrusy note, which is constantly penetrated by the sweet smoke. Bacon and salt and combination with a clearer smoke (smoked trout) occur when the malt has been in the glass for a long time. The vanilla is relatively far in the background. This is mainly due to the barrel selection speculate. First fill ex-bourbon should be somewhat more intense (also with Lagavulin) as far as the vanilla flavor is concerned. Sherry is not visible to me, at most a teaspoon to 20,000 bottles. The fact that American and European refill oak barrels were used here speaks in particular of the soft combination in which the malt flows into the mouth and suppresses the alcohol in the nose.
PALATE: Oily onset, which is relatively round. Teen yes, spritly no! Smoky, greasy and slightly smoked trout, maritime and salty, as the nose has already anticipated. A little more grass and honey join in, if you dilute the 48% a bit. Overall, however, the addition of water is more of a hindrance. Again, the vanilla can not prevail against the smoke. The refill oak barrels have given away the intense vanilla for a long time. But I would not miss her on this malt now. Somewhat dry it sounds like on the tongue, but then comes again the smoke and the sweetness (no sweetness of the sherry, the sweetness of the ashtray!).
FINISH: The smoke is well above anything. In addition, which is typical of young Lagavulinabfüllungen, an ash note, which looks partially sweet. I'm reminded that someone wrote something about peanuts. However, for me, it's rather the peanut shells that are left over.
CONCLUSION: Butter at the fish. A piece of butter in salted water and some smoked trout. That's the Lagavulin 8 for me. A warehouse tasting in the yard of Lagavulin, that's the Lagavulin 8 for me. A comparable Malt with the 16-year-olds, that's not the Lagavulin 8! Of course, it is legitimate and not altogether wrong to compare two malts of a still. However, it is actually apples and pears here. The 16-year-old is a pleasing malt, who is more intended for the broad mass of smoke lovers among the whisky drinkers. That's not the Lagavulin 8. The Lagavulin 8 is for the Lagavulin lovers, who has already tasted 15 DEs and also various 12-year-olds of this distillery. Of course, a 25-year-old would also set a counterpoint, but for this price in these times is probably no longer to be expected. Therefore, in my opinion, Lagavulin 8 can only be seen as what it is, a gift to lovers of this bottling, which places the character of the distillery far in the foreground. The 48% may interfere with something. 51% would have been the number one choice. But in the end I'm glad that so many bottles were bottled by such a direct malt. The sample just whispered to me, "Open the wrong guy!" In that sense, open the bottle and enjoy a piece of Islay.