What would be better than Laphroaig's fine whiskey aged in bourbon and then quarter casks? A final finish in European oak that formally housed sherry. For those who have savored Laphroaig before in its rawest form (usually ex-bourbon barrel aged), it is a lightly colored, but hefty dram. The Triple Wood, which is now available in the US after a time in duty free stores, is still quite a hefty dram, but it does bring some real elegance to the party. The color is still light, almost golden straw, which indicates that the liquid is not spending tons of time in the sherry casks. The unadulterated nose is richly sherried, with a mix of pungent seaweed, camp fire, and even Walkers Beef Crisps (sorry for those who don't know these, but it was a clear note on the nose and unmistakable for any other). There are some light floral notes underneath as well. The mouthfeel is full and rich, with a fiery flavor of hot cinnamon and nuts.
Once I added the water, the bourbon influence came forward and sherry-sweetness retreated. I get more vanilla, some smoke (though subtle) and cooked shrimp. I also get cedar box and old ask tray. The taste still has some fire, but a little less heft. The finish is long and somewhat tannic. A wonderful addition to the Laphroaig line.
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