More Whisky Geekery : Lagavulin 16 Vs. Redistilled 16
Time for another H2H dramming session, this time i chose two staple drams (i guess no one would argue the Talisker 10, and Laga 16 are not essential whisky bar bottles eh?) that any whisky lover should have handy: Talisker 10 and Lagavulin 16. Let’s start with the Lagavulin.
Nose: Smoke. Pepper. BBQ. Salt and brine. Peat and leather. Cereals. Iodine. a Perfect nose, no more and no less. Islay on a tray. and no wonder this is a favourite of so many whisky aficionados.
Palate: Peppery peat with sweet BBQ smoke. Leather and gum. Dry and ashy too with a lot of Cinnamon gum.
Finish: Dry. Peppery. With lots of leftover BBQ smoke & BBQ sauce. Long and rewarding.
Perfect. for this price, it’s one of the best peated whiskies on the planet.Period.
Redistilled Lagavulin 16, 43% abv , Not for sale
Nose: Quite different. Almost no smoke. Some fennel. Sweet candied peat. Fruit : unripe banana peal. Malt. Mossy leaves.
Palate: Cereals. Bitter almonds. Sweet sour peat. Not much smoke too. A bit of unripe banana too. not much peat. Very strange.
Finish: sweet cereal. Bitter note. Almonds.
In one word: Weird stuff. Weird, especially when we compare to the original 16 (see below).
Another whisky experiment, very interesting to see how the redistilation took away so much of the original aromas and flavours, mainly the warm BBQ smoke, one learns to love so much from the original.
many thanks to Ben and the chaps at MOM for this crazy experiment, and for lettimg me try that one off. cheers!