A new bottle crack and a fresh pour & I’m reminded of why it was Lagavulin Distillers Edition that was the 1st heavy peated scotch that got me to take a chance on heavier levels of peat.
Highland Park and Oban opened the door to any peat and Glenglassaugh Portsoy to more than just a hint of peat. But I was still hesitant to venture higher until this DE. The earthy smokiness on the back palate that lingers for quite a while after the finish reminds me very much of what I love in many mezcals.
Bottled at 86 proof (43% ABV) and aged first in refill American White and European Oak casks before being finished for an undisclosed length of time in re-charred new American White Oak casks seasoned with Pedro Ximénez (PX) Sherry, Lagavulin Distillers Edition is believed to be ≈ 35-40 phenol parts per million (PPM) at the malting stage – this is the highest level of peat for me up to this point.
Copper-gold in the glass, the scotch exudes earthy smokiness which is very balanced mixed with slightly damp oak, dried fruits, mild black pepper and baking spices (cinnamon and cloves), a campfire embers/BBQ-like smokiness, light caramel, salinity, and toasted bread drizzled with honey notes on the nose. Across the palate, the flavor profile is punchy earthy malt and BBQ grill-like smoke mixed with honeyed dried fruits, black pepper and baking spices, mild caramel and vanilla, salted toffee, punchy salinity, unsweetened dark chocolate, and a musky, earthy, smoky finish.
Cheers, folks!
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