The Elements series from Laphroaig looks to explore the different aspects of production that make the beloved Islay distillery's whisky so unique! When making this second installment in the series, the team looked at interesting and unusual ways to experiment with their traditional fermentation process. Instead of using Laphroaig's usual 55-hour fermentation, this single malt was created from a number of longer fermentations, with some ranging up to nearly five days, and all together totalling 115 hours. Harking back to practices of old, the tun was specially aerated during fermentation to maintain mash conditions, and in turn, helped to enhance the fruitier character that can be found beneath Laphroaig's signature peat-led profile.
Fruity and subtly coastal. Stewed apples, vanilla custard and zesty orange peel with subtle peaty notes.
Fruity, sweet and salty. Green apples and runny honey, with cream soda and soft peatiness of a smouldering bonfire and smoked seafood.
Sweet with an increasingly warming smokiness to finish.
Very strong alcohol, earthy peat, thin body. This is the worst official bottle of this release in recent times. I don't understand why this bottle is winning awards.
I do not understand why cask strength whisky is this thin. The legs on the glass run so fast that I suspect some heavy chill filtration has done heavy damage to the spirit. The taste is also thin as hell, and the finish drops to the bottom of the valley at free fall. Not worth any penny I pay for this. Good luck, Laphroaig.
