Laphroaig 10-year-old UD Diego Sandrin
| Category | SINGLE MALT |
| Distillery | Laphroaig |
| Bottler | UD - bottler (UD) |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | 2011 |
| Age | 10년 |
| Cask Type | 1 year Lancellotta Finish |
| Cask Number | - |
| Bottles Released | - |
| ABV | 55.7% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Islay |
Flavor Profile
Tasting Notes
붉은 기가 도는 호박빛이 잔에 진하게 감돈다. 란첼로타 레드와인 캐스크에서 1년을 더 보낸 라프로익 10년은 아일라의 강렬한 피트 위에 잘 익은 베리의 단맛을 포갠 독특한 조합을 보여준다. 요오드와 바다 소금, 타르의 연기가 먼저 솟구치고 그 뒤로 붉은 과일이 따라온다. 55.7도의 힘은 입안을 강하게 채우며 훈제 향과 다크 베리, 후추를 드러낸다. 끝맛은 재와 와인의 떫은맛이 길게 얽히며 사그라든다.
AITasting Notes
Colour
straw
air Nose
epitomically 'modern' Laphroaig, so more coastal/medicinal and less fruity/tropical than even the first '10 C/S'. It is shock full of mercurochrome, bandages, fresh kelp, clams and just this pretty tarry smoke that's still a little less tarry that the smoke of its close neighbours. See what I mean. I would add quite a lot of brine and seawater, as well as, there, a moderate lemonness. Wonderful saline purity. With water: bandages, oysters and fino sherry (or manzanilla). No further fruitiness
restaurant Palate
massive and subtle at the same time. Almost twenty years of bottle aging seem to have… done nothing to it. Huge salty peat, massive ashes, litres of eucalyptus-based cough syrup. With water: a little lemon marmalade for sure, but the core remains very salty, very peaty, and very ashy. You may add these two or three olives that we often mention
timer Finish
very long, on pure peat, seawater and just a little pepper