Laphroaig The Single Malts of Scotland 1996 24 Years Single Malt Whisky

Whiskyspace Notes 1270

May 27, 2026, 11:14:44

First sip, and blimey – it’s like a whole pack of liquorice allsorts just dissolved on my tongue, with a proper hit of young agricole rum underneath. That full gold colour in the glass looks rich, doesn’t it? Mind you, there’s a weirdly savoury thing going on… a bit of putty, maybe, or that faint whiff of a slightly smoked fish you’d get at a seaside chippy. And underneath it, this creamy almond milk note trying to smooth everything over. You know, it’s quite weirdly pie-like too – a banana pie, specifically, with a weird flash of mint right at the end. I’m getting a real throwback to that ‘do not add too much water’ advice, because this one absolutely does not take water extraordinarily well. A drop just seems to make it shoutier. The finish is fairly long. It leaves me thinking of… of all things, a scallop terrine with riesling, a hint of squid ink and mint sauce. There’s vanilla fudge in there too, holding on. Ho and oh, the American oak has done its job well, absorbing any excessive smoke and ashes, leaving just this… this slightly oily, lemony, banana-y, Juicyfruit thing. Very moreish.

Whiskyspace Notes 1267

May 27, 2026, 10:58:48

Bloody hell, what a dram 🥃 The nose is absolutely gorgeous - loads of exotic fruits, maybe some mango and pineapple, with this beautiful dried coastal flowers vibe. Really pristine stuff. On the palate there's this lovely syrupy, oily texture that just coats everything. Getting this peated pina colada thing - tropical but smoky at the same time. Plenty of that silky soft peat smoke, almost like kiln air or smoked teas. Some camphor notes creeping through, and a bit of sandalwood which is lovely. There's definitely some slightly bitter grapefruit in there too, maybe a stray kumquat. Touch of seawater gives it that coastal character. The hessian and dried herbs add this earthy depth, and I'm getting this natural tar quality that's proper old school. Even some olive oil notes, smoked and rich. The finish is super long - that peat just lingers forever with more of that camphor and some herbal notes. Really feels like time has done wonderful things to both the peat and fruit flavours. Getting gold and putty vibes, maybe some myrtle. Absolute stunner this one 👌 Could sip this all evening honestly.

Benjamin Parker

May 27, 2026, 05:58:05

刚倒出来就闻到一股新鲜的波本木香，混着点柑橘和甜点的味道，让我想起小时候翻书时闻到的那种旧纸页香 📖 喝下去有点像果汁软糖？还有熟透的香蕉和杏仁奶的顺滑感，但隐约带着点烟熏茶的气息，像伯爵茶泡得太浓了似的 🍵 不知道为啥，脑子里冒出“威士忌配扇贝冻”这种奇怪搭配的画面，可能加点薄荷酱会很妙？后面居然尝到香草太妃糖的甜，还有一丝甘草糖的味道。 噢对了，尾段有淡淡的烟草气，不像雪茄，更像老香烟的味道。整体挺有意思，但加水真的要小心，感觉它不太喜欢水 🤔 个人觉得纯饮或者滴两滴就够了，毕竟风味已经够热闹了，酒精感压得也挺好。啊，这种喝法让我莫名想配本旧书…

Matthew Wilkinson

May 27, 2026, 05:43:31

First sip, you get this smoky tea and sandalwood thing, really warm. Then wow, the tropical fruits just pop—pineapple, mango, even a bit of grapefruit. It’s like a peaty pina colada, honestly. 🍍 The texture is so silky and oily, coats the mouth beautifully. There’s this herbal, almost heathery flower note in there too, and a proper coastal, salty hint like seawater. The finish is long, peppery, with more of that lovely peat smoke and a touch of dried herbs. Really rich and concentrated. Just totally gorgeous stuff.

Georgia Bailey

May 26, 2026, 16:12:43

Proper seaside dram, this 🌊🥃 Mango, banana pie and a bit of plantain at first, then salty clams, smoked tea and old books. Gets a bit odd in a fun way — almond milk, liquorice sweets, olive oil, even a whiff of Camel ciggies. Long, smoky, slightly briny finish. I’d keep the water light, tbh.