Laphroaig Quarter Cask Single Malt Scotch Whisky, 70 cl

Product Information

In the mouth: Not as hot as the 10 year-old, but with a good punch. The nose is definitely more complex and enticing than the palate. The taste is all cinnamon, leather, tobacco, and burning charcoal. There’s a bit of cinnamon, nutmeg, and dark chocolate that’s been burned in a pan.

Our Service is an online platform which provides Members with information (e.g. bottle facts, market-indices, market values and prices) on (mostly) whisky and allows Members to add information to the platform. We do not sell, nor does the Service provide any option to buy, any alcoholic products. If any provision of these Terms is held invalid, the remainder of the Terms shall continue in full force and effect. On the nose: Far less ashy than the initial pours. In fact, it’s smells much more like actual smoke now. The earthy peatiness is present and the citrus scents are a touch stronger. Less of a lemon pledge, more of a grilled lemon albeit one that has been left on the grill for far too long. An old, wet piece of seaweed and a slight perfume-y note have evolved as well. I think there might be the smell of a fresh cigar in there as well, but that could very well just be my imagination.

Laphroaig Quarter Cask – One Year Later Review

Without prejudice to the section Liability below, the Service may be temporarily unavailable during maintenance, updates, etc. We shall make reasonable efforts to inform you of any unavailability due to maintenance or updates. Full-bodied, rich and mouth-coating. Delicious sweet gristy malt and rich peat, woodsmoke. The coal appears mid-palate. Oxidation reactions indicate a significant chemical change within a substance. For example, the formation of rust is a common oxidation reaction between iron and oxygen. Whisky in a bottle is not undergoing these sorts of fundamental chemical reactions due to mere air exposure. Whisky is exposed to air constantly throughout most its lifetime, from the grain being harvested, to the mashing process, to slumbering in casks that are not 100% airtight. Yet, there are often clear differences in smell and taste after a bottle has been opened for an extended period of time. So what is going on? The secret is alcohol evaporation. Excuse me, did I say oxidation? I was mistaken, the process of oxidation does not occur to whisky in a bottle. Now hear me out, that doesn’t mean the liquid doesn’t change, it just means that oxidation specifically doesn’t occur. Oxidation is a chemical reaction that is characterised by a molecule/individual atoms/ions losing one or more of its electrons to another molecule/individual atoms/ions. Basically, something that loses electrons is oxidized and something that gains electrons is reduced. That seems counterintuitive because why would something that acquires matter be labelled “reduced”? It has to do with the fact that an electron has a negative electric charge. The more electrons you have, the more “negative” or “reduced” the overall charge on the molecule becomes.

For the sake of consistency, both of these bottles were stored in the same cabinet, inside their respective canisters, in the dark, at room temperature of 21 degrees Celsius and relatively low humidity. The corks remained intact and were never removed from the bottles for a period greater than 5 minutes. Regardless of whether the Service offers the functionality to contribute, you are solely responsible and liable for any content and information that you create, upload, post, publish, link to, duplicate, transmit, record, display or otherwise make available on the Service or to other Members, such as chat messages, text messages, videos, audio, audio recordings, music, pictures, photographs, text and any other information or materials, whether publicly posted or privately transmitted (“Contributions”). We may sell, license, transfer, assign or in any other way dispose of the Service (including Members) to any third party without any notification to you, e.g. (but without limitation) in connection with any reorganization, restructuring, merger or sale, or other transfer of assets. In my last review, it was noted that a comparison of tasting notes for Laphroaig 10 and Laphroaig Quarter Cask had been in the works before my laptop gave out after exactly 11 years of service, literally to the day, and taking my work with it. At last, the time has come to finally redo that piece.

Laphroaig Quarter Cask – Fresh Bottle Review

Anyone who’s taken a peek at my cellar would guess Laphroaig is my favourite distillery. I have more bottles from them than from any other whisky producer at the moment. The 10 and the Quarter Cask have been mainstays on my shelf for a many years, but there is no denying that the distillery profile has undergone significant changes. There used to be a much stronger, sweeter, and richer fruit component to the tastes, and the peat smoke wasn’t so acrid and ashtray-like. Colour: Moderate E150a caramel. Come on Laphroaig! You should follow in the footsteps of Bruichladdich, Ardbeg, and Bunnahabhain. Natural colour is a matter of pride in your product. No partnership, joint venture, agency, or employment relationship is created as a result of your use of the Service. The more I poured from this bottle, the less I found myself reaching for it the next time I wanted a peated scotch. It was a struggle to finish and, near the end, just used the final spoonfuls to deglaze some grilled pineapple. Score: 2/10 Conclusions I remember this being quite disappointing, especially after how good the 80s/90s/early 00s versions were. Score: 3/10

On the nose: Not smoky so much as it is ashy. Almost unbearably so, and I would consider myself a peat head. My maternal grandmother used to own a hair salon, and one of the old chairs with that bowl-shaped hair drying apparatus on it was once stored in our basement. Being from the 1960s, it naturally had an ashtray in the armrest. That’s what this whisky smells like: metallic ashtray. With time the iodine, band-aid, salt, and brine notes come out but there’s precious little fruitiness or sweetness here. There’s a little charred wood scent as well. This is one improved significantly but the bar was low to begin with. From off-putting to average. Score: 5/10 Laphroaig Quarter Cask – One Year Later ReviewOak. Fruit. Grandparents' musty apartments. Soft impact that is very sensual and easy at the higher-than-normal abv%. Toffee and stubbed cigarettes. Nutty cheesiness. Slow arrival of a huge peaty impact and a cloud of smoke. Smoky finish with biscuity chewiness hanging around. Nothing in the Terms shall exclude or limit our liability for fraudulent misrepresentation or for death or personal injury resulting from gross negligence or willful misconduct by us. You are responsible for all activities through your account. You are responsible for the accuracy of the information you provide to us in relation to your account, and for updating it where necessary. You are not allowed to create multiple accounts. We may terminate or temporarily suspend your account to protect you, ourselves or our partners from (suspected) identity theft or other (suspected) fraudulent (e.g. false, misleading, deceptive) activity. You have the obligation to keep your login credentials confidential. You shall not authorize any others to use or access your account. All things considered, it’s pretty good compared to many other offerings from the distillery. Score: 6/10 Laphroaig 10 Year Old – One Year Later – Review

Contrary to what this article might indicate, I do enjoy the Laphroaig profile quite a bit, it’s just that flavours which used to be small accents have taken centre stage. It’s almost as if the heavy peat and medicinal components are being used to mask flaws in the distillate or the aging process. Having tried some of the Laphroaig new-make, I feel comfortable saying that the distillate is not entirely at fault. It may be peated a bit too heavily, but it is still a quite tropical, coastal, and earthy spirit. Something is going wrong between the cuts off the still and what comes out of the barrels. On the nose: Wood ashes, tobacco ashes, burned leather, extremely faint caramel. Faint iodine and medical notes.

Laphroaig 10 Year Old – One Year Later – Review

The end result is that the water:ethanol ratio in the bottle increases over time, slightly diluting the whisky and causing the oils to separate a little bit more. It’s similar to adding a few drops of water to the whisky in your glass, except instead of increasing the water volume we are decreasing the ethanol volume. Either way, the ratio of water:ethanol has increased. This can reach a critical point where too much ethanol is lost and the contents of the bottle can taste “flat”. Just like some whiskies can take a little water better than others, some can handle ethanol evaporation better than others. Let’s have a look at how well Laphroaig stands up to the process! We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery That being said, the 10 was much improved of the two, despite the fact that the quarter cask started strong. Upon first opening the 10 year-old I was worried that it would sit on my shelf for years untouched, but it ended becoming decently average as the headspace grew. The quarter cask became a broken and pale imitation of what it once was after roughly the halfway mark. I wonder if there was any difference in filtration technique or cuts of the distillate taken for each of these expressions that might account for these results. In any case, it appears Laphroaig 10 is the best value if you want some longevity from you scotch. Then again, this could all be moot as these results are specific to my palate and could also be specific to these respective batches. In the mouth: Still thin and almost watery but much less hot than the first pours from the bottle. Salty, ashy, and medicinal are still the dominant flavours but there is certainly a much stronger sour lemon-lime flavour that has come out over time. The seaweed flavour is also much less raw and vegetal, more salty and “cooked” if that makes sense.