Lagavulin The Ink of Legends 12 Year Old (Special Release 2023) Cask Strength Single Malt Scotch Whisky (700ml)

Out of the ordinary is this Lagavulin finished in casks that previously held Don Julio Añejo tequila. The secondary maturation is said to contribute layers of bright, herbal smoke and dark plum fruit to the already notoriously smoky island dram. Tasted from a 20ml sample, it is typical for this series in its intensely peaty, minerally, off-dry delivery that packs in a lot of brine and seashore character - though perhaps without the length of some previous editions; Oysters, kippers, white pepper and smouldering eucalyptus are a few keynotes, the tequila overwhelmed by the power and complexity of the distillate. The artwork explores the symbols of the ancient Mesoamerican art of tattoo. 56.4% Alc./Vol.

Other reviews... Very pale and peaty, with lime zest, smoked lemon, green gooseberry, brine, and cooked agave aromas, the smoke and tequila cask notes are well-balanced, sharp, and invigorating. Lime, agave, caramel, and vanilla sweetness, with smoke on the back of the palate, cooked plum fruitiness, and a growing sense of minerality, green herbal notes, and zesty lime. Be generous with the water; this Lagavulin can take it. 93 points - whiskyadvocate.com

...Suzy, the world has gone mad, they've imposed on this young Lagavulin a finishing in tequila barrels from their own Don Julio brand, which is a rather carnival-esque idea to me. In my simple world, there can only be two reasons for doing this: either there was a batch of nearly wrecked Lagavulin barrels that absolutely needed to be salvaged, or they've just hired some new 'what-the-heck-why-not' kinds of marketeers. Not sure what's best… Now you never know, we like to find agave in our malts and some aromas sure would overlap nicely… BTW we had liked 2022's 'The Flames of The Phoenix' a lot (WF 89). Colour: straw. Nose: more or less what I was actually expecting, many aromas overlap, especially the salty, coastal, rooty and olive-y sides. Which generates an increased feeling of 'smoked olive brine' to which we are absolutely not opposed. With water: no, chalk, rocks, slate, wool, smoky porridge… Mouth (neat): I'd have never said this was premixed with tequila. A lot of brine, seawater, olives, gherkins, samphires, oyster plant, then pickled plums and small lemons, while it is getting a little more syrupy over the minutes. Iodine and plasticine are there too. With water: frankly sweeter, but that can be very Lagavulin too. We're also somewhat reminded of the Italian olive liqueurs, which they make for example around the Lago de Garda if I remember well. Finish: long, very Lagavulin, very briny. Comments: rather hated the idea but rather loved the result. They just shouldn't have told us. B***** marketers (love them too) but please no Don Papa finish next year or we send WF's permanently hungry Dobermans. 89 points - whiskyfun.com

Notes from the producers... Nose: The immediate aromas are slightly more medicinal than smoky, showing hints of carbolic soap and soothing rub that soon mingle with aromatic wood smoke from a driftwood bonfire on the beach. As the intense, herbal smoke takes over, a savoury note drifts through it, suggesting barbecued pork. Taste:  At natural strength, the robust texture is creamy-smooth and mouth-filling, while with its ever-richer swirling​ flavours the taste is sweet at first and citrus-like, adds a good sprinkling of salt, then reveals notes of juicy plum in an increasingly smoky and lip-tingling finale. Finish: Long, with a salty tang and finishing very smoky, with just a hint of that light meatiness in a smoky aftertaste that is both lingering and mouth-cooling. It is drying, with a lovely warm-heartedness.