Laphroaig 1967 13 Years Single Malt Whisky

Whiskyspace Notes 1516

Jun 6, 2026, 13:06:23

说实话，第一口差点没把我送走。这味道太remarkably different了，简直像喝了一口old school cough syrup，还是加了salty raisins的那种。都说它ridiculous reputation，现在信了。 new leather shoes的鞣制感混着TCP消毒水，接着frying bacon smoked mead那种油腻的甜突然涌上来。烟熏是greasy smoke，带着capers和black olive tapenade的咸鲜，底下居然有lean chiselled minerals的凉意，raw得刮喉咙。 尾段greasy peats烧起来了，menthol tobacco ashes飘在鼻腔里。回忆起hospital spilling frothy medicines的场面，还有gloopy medicines的粘稠感。这么大、这么disingenuous的酒，喝着blinding。 慢慢回神，deep crystalised dried tropical fruit notes藏在blood orange pith的苦下面。它其实harmonious balanced，只是leathery salty farmyard fishing port notes太嚣张，直接controls you。brine和lemon juice在舌头上跳踢踏舞，像极了old leathery sweet wines的尾韵。 整场喝下来grizzly，medicines味和metallic peat smoke不断涌上来，complex得让人头疼。salty dry old Madeira note压住了outrageously fat的酒体，peat-infused waxes的质感让人想起car engines的机油。gloopy medicines再现，fishing nets的腥和meaty的油感纠缠。 boiler smoke升腾，sardines罐头开盖的咸。siltage的青贮饲料味混着endless boilers的工业感。dried herbs和preserved lemons的酸涩被fruit syrups的甜包裹，tar和salt-cured meats的野性收尾。lemons皮榨出的苦和iodine tabs的碘味最后闪现。 这一杯，commands your attention。

Whiskyspace Notes 1386

Jun 3, 2026, 11:49:25

This one's rather medium, but the tobacco hits like an old leather book – reminds me of my grandad's study. There's a greasy meatiness, almost like smoked bacon, then caramel and soft fudge with a salty edge that's genius. The smoked and salted fudge is brilliant, evoking those precious old perfumes. Seville oranges add a citrus zing, and jabugo ham ties it together. Very focused whisky, almost soupy with wood-smoked salmon notes – out of this world! 😊

Whiskyspace Notes 1308

Jun 1, 2026, 07:42:35

First sip and boom – that's a proper hit 💥 Hay and soft fudge upfront, then suddenly it's all wood-smoked salmon and jabugo slices. Totally savoury, like some fancy smoked fish platter. Then comes this Seville orange peel note, mixed with what honestly feels like a bowl of rich meaty soup. Not heavy though – there's a beautiful salinity running through it, salty fudge meets caramel gold. Really complex stuff. The finish? Oh wow. Gets a bit greasy-in-a-good-way, with sherry wood and old tobacco. Like smelling precious old perfumes in a wooden box. Brilliant stuff, this one lingers forever. Honestly, it's one of those very focused whiskies that just builds and builds. Rather medium on smoke but out of this world on depth 🥃

Roxanne Robertson

May 27, 2026, 08:39:33

Poured myself a dram, and it’s got this lovely caramel gold colour, really inviting. First sip, wham, straight away I’m getting smoked and salted fudge – sweet but with a salty edge, brilliant stuff. There’s a complexity there, like hunting through layers. A bit of wood-smoked salmon, a touch of tobacco leaf, maybe even some greasy meats in the background. Then comes this interesting note – asparagus? Hay? Very focused whisky, alright. The sherry wood comes through with that soft fudge, and a hint of Seville oranges. Long finish, leaves you thinking of precious old perfumes and a savoury bouillon. Honestly, it’s out of this world. 🥃

Ruby Marshall

May 27, 2026, 03:17:28

Poured this into the glass, it was a nice light amber. First thing I get is this huge wave of fruit syrups and salty lemons, almost like a preserved lemon marmalade. Then it totally shifts – greasy smoke, like boiler smoke mixed with tar, and something very coastal, almost leathery salty farmyard notes. It’s remarkably different from anything else I’ve tried. There’s this deep, fermenting hay and silage note, plus something medicinal, like old school cough syrup or gloopy medicines. The salty dry old Madeira note comes through too, with kippers and anchovies in the background. The peat is there, metallic and industrial, but also waxy. The finish is just endless. It doesn’t fade; it sort of controls you. I get iodine tabs, brine, and finally that deep crystallised dried tropical fruit notes. It’s utterly stunning, raw, and absolutely outrageously fat in texture. A bit disingenuous in how it presents itself at first, but honestly, what an aromatic masterpiece. The salt-cured meats and black olives linger. A wild, fatty, leathery ride from start to finish. 🤯