Whisky I've Drank: Laphroaig Aged 18 Years

By Josh Peters
What can be said about Laphroaig that I haven’t already said? We all know that I love Laphroaig and this 18 year version is no different and shows off a whole different, softer, sweeter side of Laphroaig who’s typically known for being a big blustery and smoky whisky. The kind of whisky that feels like there’s a fireplace in your belly and your mouth is the top of the chimney. This however, is not that kind of whisky.
The phenols in peated whisky that give it that smoky punch tend to fade a bit with age and as they do they allow other aspects of the malt to show themselves. In the case of Laphroaig that reduction of peat allows sweeter and more citrus driven aspects to be showcased much more prominently than in the younger drams. The reduction also seems to show off a crisp austere spirit that runs clean from start to finish. It’s morphed from that brawler of a whisky we all know and love into something that’s related but different. To see just how different check out the tasting notes below.
Laphroaig 18 Review:
ABV: 48%
Age: 18 years
Price: $150
Distiller: Laphroaig
-EYE
Golden pear juice
-NOSE
It’s lighter than I was expecting and feels a bit etherial, but it has nice notes of peat, vanilla, orchard fruit, smoked meat, brine, citrus, Novocain and a light caramel. Add a bit of water and it opens up, releasing a bit more peat, citrus, sweetness and a touch of wood.
-PALATE
Here it’s a bit more robust and comes through heavier than it did on the nose. Vanilla and peat walk through first, hand in hand, followed by apples, caramel, Novocain, citrus and cinnamon while some delightful notes of wood, brine, smoked meat and malt develop in the background. Add a splash of water and the everything intensifies and unfolds, especially the citrus which takes on a grapefruit like quality to it.
-FINISH
Long warm fade of peat, graham, wood, char, spice and vanilla.
-BALANCE, BODY & FEEL
Great balance to this dram with everything sitting at harmony. Medium bodied with and nice silken feel that’s elegant from start to finish.
-OVERALL
Buyer beware, this is not the Laphroaig you’re used to, it isn’t a tempest in a bottle, but more like the beast whose transformed into a prince after 18 years in an ex-bourbon barrel. It’s a different Laphroaig than the 10, a world away from the Laphroaig 10 CS and has a more refined character all it’s own. Light and silken on the nose, palate and finish it’s lost some of that raw elemental delivery of it’s younger counterparts that I love so much but it’s been replaced with refined sweet and citrus notes that bring a different perspective to this fantastic distillery.
SCORE: 92/100

Whisky I've Drank: Glenmorangie "The Quinta Ruban" Aged 12 Years

By Scotch Addict

I’m a sucker for a good finish and lately I’ve been poking around all the port finishes of my favorite whiskies. My last tasting note was for the 2013 Laphroaig Cairdeas, which I really enjoyed, and today I’ll be looking at a more common dram – Glenmorangie Quinta Ruban.

Curious how they chose that name? Me too.

I emailed Glenmorangie and Barbara Hirst, in the Visitor Centre, responded!

Quinta is what they call an estate in Portugal where the grape for the Port is grown. (Just like we would call a farm in Scotland a Croft) Ruban is a Gaelic word for ruby which is the ruby red colour of the whisky as it takes on the colour of the port wine that has been in the cask before we have used it.

I chose Quinta Ruban as my next note for a couple reasons. First, Glenmorangie is readily available in the United States and Quinta Ruban is a finish that I’d seen numerous times in the store. Next, they scored a Gold in the 2013 IWSC, which is just a notch under Gold Outstanding (top award). Ealanta and Nectar d’Or, two other finishes, also scored Gold in 2013.

How did it stack up? Tasty.

Color: Reddish gold.

Nose: Sweet but rich, hints of chocolate and oranges

Palate: Toasted cereal, walnut, salted caramel, cherry, sweetness of brown sugar

Finish: Lingers but not long, warm brown sugar, very mild chocolate bitterness/cocoa and some bite (spiciness) that disappears in an instant

Personally, I enjoy port quite a lot. There is, however, a reason why it’s typically served in tiny glasses. It’s very sweet, very warm and inviting, but it’s almost too sweet. Too much of it is just that – too much. It’s like ice wine, delicious as a change of pace, as a closer, but you don’t want to drink many glasses of it.

Of the various port expressions I’ve had, this one most strongly reminded me that I was enjoying a whisky finished in port. To be fair, Laphroaig Cairdeas starts with Laphroaig, which packs a powerful and distinct punch. Glenmorangie was good, but, like port, not something I could drink for an entire night (honestly, I don’t drink any scotch for an entire night anyway, I like to mix things up, but you get my meaning I hope) because the port influence melds so well with Glenmorangie that it almost amplifies it. I’ve, in a way, offered up whatever one would call the opposite of a backhanded compliment.

In terms of price, it costs $60 for 750ml here in Maryland, which isn’t expensive for a finish (especially port, go check out the cost of other port finishes and you’ll be stunned) but pricier than your average bottle of that age. By comparison, Glenmorangie The Original (a 10YO) is $38.

To summarize, it’s a good marriage of a fine scotch with one of my favorite finishes, without the heavy price tag.