Laphroaig Cairdeas Feis Ile 2016 51.6% NV

Professionele reviews

Serge Valentin (86)

Colour: Light Salmon pink.

Nose: Ash, mercurochrome, iodine, some mineral notes and creosote. It’s a big, bone dry Laphroaig that almost has something of good Sancerre (although the colour would suggest a rose). Thankfully the Madeira is quite shy on the nose at first, you rather just get some pretty typical and good modern Laphroaig characteristics. Develops on oily, fulsome peat qualities with brine, TCP and a variety of medicinal notes. Perhaps a tiny shred of red fruits from the Madeira but its very quiet; it was probably a dry Madeira. With water: no massive changes, still a big, dry, hyper-clean, coastal Laphroaig.

Palate: Quite consistent with the nose, lots of TCP, tar, iodine, wet beach pebbles, seaweed in the sun and wet smoked grains. So far the colour is where the Madeira has the loudest voice. A nice savory smokiness develops all on gentle ashy notes, bonfire smoke and olive oil. Not hugely complex but quite direct, well structured and precise. With water there is a little suggestion of fruit from the Madeira but again it is very subtle and totally dominated by these quite straightforward Laphroaig characteristics. Really good stuff.

Finish: Ashy, mineralic, briny, lemony. Another big, bone-dry blade that lingers to nice smoky embers on the palate.

Comments: I think Laphroaig are very smart with their Feis bottlings. Quite simple, very classical in style and loads of bottles so there are no silly queues and everyone can afford and acquire one. The Madeira finish seems a little pointless and disposable to me but it certainly didn’t hurt the whisky and was well integrated. A good, solid Laphroaig that is destined for hip flasks on the shore in years to come. Which is exactly what these bottlings should be I think.

Well done Laphroaig.

BOW (87)

An interesting fact: the Cairdeas Laphroaig’s for the Feis are bottled at a strength which corresponds to the year of bottling. Last year’s was 51.5% and the year before 51.4%. This year’s release was matured for around 8 years in bourbon barrels before being re-racked into madeira hogsheads for a further 2 years.