Triple Wood, is that a nice way of saying the whisky has been matured in triplex (plywood)? Just kidding, this release is basically a Laphroaig Quarter Cask with an extra finish. It is aged in bourbon oak, then in smaller casks, which speed up the maturation (1/4 cask = +/- 120 litres – originally used to transport whisky on horseback). And now this Triple Wood is getting a third maturation in European oak, oloroso sherry butts.
At the moment this Laphroaig Triple Wood is only available in travel retail. I’ve paid € 65 at Brussels airport (1 litre bottle).
Laphroaig Triple Wood (48%, OB 2008)
Nose: lots of camomile and a bit of butter. Smoky with a sweet edge. A bit of coconut, banana and apple. Basically the same flavours as the Quarter Cask, but maybe a tad less “barbecued”, more musty and with an additional layer of balanced sweetness. Less peat smoke than a regular Laphroaig, but just as medicinal (iodine).
Mouth: full-bodied and pretty fruity. Again lots of camomile and camphor, like peated camomile tea. Not immediately smoky and quite a gentle, velvety impact. Toffee and vanilla. Liquorice. Woodsmoke.
Finish: cigarettes in yesterday’s ashtray. Creamy aftertaste, rather sweet with hints of coffee and chocolate.
It seems that most people are not impressed by the Triple Wood. It’s true that this may be a small step away from the normal, powerful Laphroaig profile, but I think the sherry softness makes it richer. I prefer the Lagavulin Distiller’s Edition over the regular 16y, and in the same way I really like the additional treatment of this Laphroaig. Really good.