Lagavulin 11 Year Offerman 3rd Edition

“I have travelled the world and sampled many attempts at pleasing nectars, but it is solely this distillation of Islay; a tiny, charismatic Scottish isle, that has claimed my palate. Yea, and my heart into the bargain.” – Nick Offerman.

This quote on each bottle of Lagavulin Offerman Edition perfectly sums up the collaboration. It shows the great care and love Offerman has for the whisky and the traditions of Lagavulin.

Carrying on a 200-year-old tradition of distilling excellence, Lagavulin is said to be one of the oldest distilleries on Islay. In 1742, there were at least ten illicit stills at the site, just in sight of Dunyvaig Castle. It would be another 74 years until local farmer John Johnston converted the building into a legal distillery—the first legal operation in the area. Later led by Peter Mackie in 1890, the name Lagavulin would become the last word on the delicacy of Islay malts. Miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with their iconic smoky flavor. The rich peaty water from the tranquil Lochan Sholum in the hills above the distillery adds to the unique flavors. It takes time, but the Lagavulin team knows that patience is a virtue, and rushing good whisky is just not how things are done in Islay.

Tasting Notes
— Appearance: Brass with glints of gold plating.
— Nose: The peat smoke is upfront, but it is not a big slap in the face; it remains subdued in the background as you pick up the smell of fruit cake. Pear and green apple stand out more, but I find a lingering smidge of perfectly ripe yellow banana. Citrus zest and lemon grass come in waves. Just before the finish is a mix of jasmine and black tea; Earl Grey or English Breakfast. The end of the nose is vibrant with the skins of nectarine and hard white peach.
— Palate: The peat is robust at the beginning, and there is a quick burn, but the intensity dissipates fairly quick. The mouthfeel is creamy and soft, yet somehow feels light and clean. The highlight is the taste of butter tartlets similar to the kind my great grandmother used to make. While apple and golden raisin are present, the baking spices are minimal. The whisky is slightly tannic and herbal. There is a hint of sweetness that dances with a cigar ash and peppercorn for the finish.

Pair with The Full Swanson (16 oz T-Bone and a 24 oz porterhouse) and a cigar.