Among the different double matured Distillers Editions, I’m sure Lagavulin P.X. is the most popular. It is basically the Lagavulin 16 Year Old which spent the last few months in a sweet Pedro Ximénez sherry cask.
This is the latest 1997 / 2013 edition, which comes in an updated bottle with a new, minty green label. Classy and totally in line with the special editions.
Lagavulin 1997 ‘Distiller’s Edition’ (43%, OB 2013, P.X. finish, lgv. 4/502)
Nose: I rather love this. It has the classic Lagavulin smoke, soot and a leathery dryness, but also a thick, medium sweet coating of Mon Cheri cherries, prune jam and brown sugar. Honey-glazed almonds. Cinnamon. Fresh floral / herbal top notes. Quite some coastal notes too (seaweed, very subtle iodine). Sweet tobacco. Complex and balanced.
Mouth: sweet and surprisingly shy entry, maybe we were expecting a higher ABV to highlight the intense flavours. Smooth, starting on the common Lagavulin 16 elements: earthy peat, liquorice, Lapsang tea, smoked fish… Then some spices (pepper) and growing fatty notes – it takes a while before it tilts towards sherry, figs, with chocolate, honey and a dark sweetness, say Turkish coffee.
Finish: very long, on ashes, chocolate and peat smoke. A drier, more oaky hint as well.
I was slightly surprised by the soft entry on the palate, but I still think this is an excellent wine finished Lagavulin. Maybe too sweet for die-hard Islay fans, but it adds complexity and a certain decadency. A must-have. Between € 65 and € 90 depending on which shop.