Laphroaig Official Cairdeas 200th Anniversary Edition for Feis Ile 2015

Specs suggest this Laphroaig is poised for even greater development. I'm eagerly anticipating what's to come. Laphroaig LAPHROAIG OB 'CAIRDEAS' 200TH ANNIVERSARY EDITION for FEIS ILE 2015 51.5% The aroma is initially closed but gradually expands over time, with grapefruit and orange notes. From the depths comes a subtle apricot jam, faint peach and white wine, custard, vanilla, katsuobushi (dried bonito), chamomile, a strong barley character, oak, and a robust peat with iodine and smoky charcoal. The palate starts smooth but expands powerfully, revealing grapefruit, passion fruit from the depths, faint brine and seaweed, a subtle barley umami that spreads across the tongue, a unique texture like chewing smoky barley. The sweetness gradually increases, with faint citrus acidity and oak depth. The iodine and smoky charcoal are present but not harsh, with tar notes. The finish is long and rich. 【Very Good, Interesting】 This year's Feis Ile 2015 release from Laphroaig was the Cairdeas, commemorating the distillery's 200th anniversary. Rumored to be from a vintage of 2003, this bottling is made exclusively from floor-malted barley. Initially shy and closed, it didn't immediately impress upon first encounter but gradually expands over time. The aroma offers a ripe, fruity character typical of refill casks in Laphroaig's lineup, with tropical notes like grapefruit and passion fruit slowly unfolding. Bourbon cask influences bring vanilla and custard nuances, while the barley character is rich and robust, with strong smoky notes and seafood elements characteristic of Islay malts. On the palate, it starts smooth but expands powerfully. The grapefruit and passion fruit notes are present but not overpowering, with a youthful texture reminiscent of chewing smoky barley. The charcoal-like smoke and iodine are more pronounced than usual for recent Laphroaig releases. Despite its relatively short aging, it's remarkably complex. It's a peculiar bottle where known and unknown elements of recent Laphroaig expressions coexist. The evolution over time is astonishing, with the glass becoming increasingly complex and diverse. The changes after opening were dramatic, raising expectations for how it might evolve if left unopened for a long time. I could almost envision myself 20 years from now, raving about how delicious this was. As noted on the blog's homepage, my evaluation is based on the current state. While this applies to other bottles as well, the Cairdeas particularly stood out for its potential to change dramatically with time. I found it especially challenging, as each tasting revealed significant differences and some aspects remained elusive despite multiple tastings. The comments alone seemed generic, making it difficult to precisely articulate why this was so enjoyable. This review is delayed compared to other Feis Ile bottlings, as my evaluation isn't yet fully satisfying. I hope for another opportunity to taste it and provide an updated report, which is itself a source of anticipation. Tasting this young floor-malted Laphroaig made me reconsider various aspects. I've heard that using floor-malted barley tends to bring out tropical fruit notes, and the rumored high proportion of floor-malted barley in Bowmore 1993 resulted in a notably fruity character. I had a general understanding of this, but while the Cairdeas did show some tropical notes for its youth, it wasn't particularly outstanding in that regard. What struck me more was the surprising diversity and complexity despite its short aging. For those familiar with whisky, this might be obvious, but floor-malt is a process where barley is germinated, allowed to grow slightly, then dried at the precise moment when enzymes for saccharification are maximized but not over-consumed by growth. During my visit to Islay, I experienced floor-malt production at Laphroaig and noticed the barley growth was uneven. In contrast, mass-produced malt from maltsters might be more uniform, though I can't confirm this as I haven't visited such facilities. However, the variability in floor-malt might reduce saccharification efficiency but could result in more diverse and complex expressions. I now believe the fruity character may stem from this diversity and complexity inherent in floor-malted barley. These insights are still speculative, but I hope to deepen my understanding by being more mindful of such bottles in the future. My views may change, but this is my current perspective on floor-malt. #Laphroaig (LAPHROAIG) #Thoughts