The Lagavulin usually is the best finished whisky in the world. I know, a bold statement but I mean it. Let’s see whether this new one remains in the lineage… Colour: amber. Nose: I think this is much more farmy than other recent batches, at least at first nosing. Sausages, dried mushrooms, butter, sweat… Then more coastal notes indeed, seaweed, winkles… Then more soot and more… smoked sausages. Mouth: indeed it’s different. Starts very earthy and rooty, kind of meaty again (cured ham) before the expected smoky/peaty and orangey notes start to unfold. It’s quite grassy too, tarry as usual, a little salty… Finish: we’re much closer to the ‘classical’ Lagavulin now, with more salt, brine, peat, oranges and liquorice.