Product Description

The second Lg for Elements of Islay is noticeably sweeter than the first, but retains the raw, south-coast ruggedness of its predecessor. Oaty with hints of honeycomb and white chocolate on the nose. Bandages and bonfires on the palate, then a briney, medicinal finish.

Product Facts

Bottler
Speciality Drinks Ltd
Country
Scotland
Region
Islay
Colouring
No

Lg2 - Elements of Islay

Islay Single Malt Scotch Whisky
Speciality Drinks Ltd

50cl / 58%

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Tasting Notes

Tasting notes by Whiskyfun (Serge Valentin)
- Colour
  White wine.
- Nose
  It’s a slightly drier and more vanilled version. More custard, more smoked tea as well, more farmy notes (horse saddle, leather, hay) and more smoked and salted fish. Maybe a little less ‘Lagavulin’ than the official Lagavulin, which would make sense. With water: certainly wilder than the OB, more animal, sootier as well. More tar, farm (hutch), new car (interior), plastics polish… It’s really something else now. Very expressive.
- Mouth (neat)
  Even sweeter than the OB now, but we’re very close globally. Extremely close. Same lemon, fructose, roots, smoke… A little cane sugar. With water: almost the same whisky as the 12. Some grapefruit juice.
- Finish
  Long, young, sweet. Hints of white rum.
- Comments
  It’s a more austere version than Lg1 and I think I like it rather better than the latter despite its obvious youth. Slightly less ‘full’ or ‘wide’ than the OB. SGP:448 - 89 points.
- Comment
  Lg1 was excellent so we have high expectations here.
Tasting Notes by Tim F
- Nose
  Oaty, with hints of honeycomb and white chocolate. Toasted corn on the cob. Some medicine cabinet aromas. Then gets very turfy, wet earth.
- Palate
  Sweeter than expected, then gets pretty fiery, with that damp earth from the nose reappearing. Pretty intense. Gets quite hot at full strength, with some bonfire smoke and wet wood. Water tames it, lifting some unexpected honeysuckle and mocha notes from the depths.
- Finish
  Quite full-on dry smoke and hot spices at full strength. With water, the phenols become much more dominant at the finish.