Lagavulin 11 Year Old Offerman Charred Oak Cask 3rd Edition Islay Single Malt Scotch Whisky (2022) 70cl
The collaboration between Islay’s Lagavulin and Nick Offerman continues with the duo’s third release: Lagavulin Offerman Edition: Charred Oak Cask.
This 11 year old bottling was designed to pair specifically with steak and is made be aging the spirit in American and European oak casks that are shaved down and then heavily re-charred, really pouring on the wood influence. This is a much different whisky than last year’s bottling — but I suspect Lagavulin fans will find it more immediately familiar than the 2021. Let’s dive in.
As expected, notes of chimney smoke waft immediately from the glass once it is poured, though after it blows off, a fruitier note becomes evident, impregnating the aromatics with some apple and spice elements. It’s less maritime than the typical Lagavulin expression, but not far from the centre of the distillery’s standard issue dartboard. Initially lightly sweet on the palate, notes of baked apples give way quickly to a reprise of peat, here showcasing more salty sea spray — but not really much in the way of iodine or medicinal notes. Chewy and sooty, it’s a more brash exploration of smokiness that comes across as somewhat less complex than many of Lagavulin’s other expressions.
The finish finds a cookie-like sweetness pairing with burnt toast and ashy fireplace embers, again quite smoky but not overtly Islay-centric, though it’s close enough for government work. All told, I feel like this release takes classic Lagavulin and dials back some of its more evocative and nuanced elements, though that actually makes for a more powerful overall production that does indeed keep the focus on smokiness. If Offerman/Lagavulin really did want to create their “smokiest whisky ever,” I think they’ve succeeded — though it’s not so powerful as to bowl you over the way, say, a glass of Octomore can. If you want to experience Lagavulin stripped down to its basics, this makes for an interesting experience, though I don’t think it will be anyone’s favourite version of the whisky.
TASTING NOTES
Vital Stats: Aged 11 years “in American and European oak casks that are shaved down then heavily re-charred.” 46% ABV/750 ml. SRP around $80.
Appearance: The colour of golden oak with medium legs.
Nose: This whisky has strong leather notes, wood chip and campfire smoke, along with a meatiness and slight sweet of golden raisin.
Palate: Sweet on the front, there is a mellow burn that accompanies the heavy but pleasant smoke. Bitter notes of coffee and dark chocolate work well with the long, charcoal finish, and there are hints of marshmallow and red berries.
About Lagavulin
When Lagavulin 16 Year Old joined the Classic Malts portfolio in 1989, the belief within owner UD [now Diageo] was that it would be the single malt which only the most dedicated – even crazy – drinker would attempt to conquer. Smoke, it was felt in those early days of single malt, was a step too far for most people. Glenkinchie and Dalwhinnie, softer and easier going, would be the big sellers.
What actually happened was that Lagavulin became the runaway success, to the extent that it had to be put on allocation. That its growth coincided with a period where mature stock was limited (the bad old days of the 80s and early 90s) didn’t help. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits is a destination for many.
Though fermentation times have been cut, introducing a cereal note to the new make, the second distillation remains extremely long, maximising reflux. Ageing is predominantly in refill casks, but in recent years some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.
Founded on Islay’s south [Kildalton] coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by John Johnston. A second distillery shared the site which was first bought by the same family in 1825, before production was absorbed into Lagavulin in 1837.
It came to wider public awareness in 1862 when blender John Logan Mackie bought the distillery. His nephew Peter J. Mackie made the first of many trips to Islay in 1878 to learn the secrets of distilling and eventually take over production of Lagavulin. Sir Peter Mackie, as he became, was one of the pre-eminent figures of late 19th century whisky. He created the White Horse blend in 1890, co-founded Craigellachie distillery and was noted as a great innovator.
In 1908, irritated by the loss of the agency for Laphroaig, Mackie built a replica distillery at Lagavulin which he called Malt Mill. It ran until 1962 and though it was set up to produce the same character as Laphroaig – which is only two miles away – it never did. Neither did it make Lagavulin. A (fictitious) cask of Malt Mill played a central role in film director Ken Loach’s comedy The Angel’s Share.
The distillery floor maltings shut in 1974. They now form the visitor’s centre and admin offices.
46% ABV
70cl
This product is not to be purchased by anyone under the age of 18 or drinking age in their country.
We reserve the right to ask for your identification should it be necessary to do so.
