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This second release of Elements really got Distillery Manager Barry MacAffer excited. The extended fermentation of up to 115 hours introduced some extra tropical fruit notes which perfectly balanced with the soft smokiness of the peat. Every flavour is big and bold with its own place, each one complementing the other.
On the nose, you’ll notice intensity of the peat smoke and green apple, followed by a warmth of ginger. More smoke comes when you taste, along with runny honey, cream soda and vanilla. The long and lingering finish “leaves smokiness sitting like a blanket”, with a hint of red berries.
Barry Review
Tasting Notes
Colour
Bold, pale gold
Nose
Fruity and subtly coastal. Stewed apples, vanilla custard and zesty orange peel with subtle peaty notes.
Palate
Fruity, sweet and salty. Green apples and runny honey with cream soda and soft peatiness of a smouldering bonfire and smoked seafood.
Finish
Sweet with an increasingly warming smokiness to finish.
You know we don’t like to follow the crowd, so rather than focus entirely on cask finishes or different styles to bring out, the Elements Series allows us to explore how we can engineer different flavours.
Distilled during a particularly frosty January, Elements 2.0 takes fermentation beyond our standard of 55 hours and experimented with of a range of longer fermentations, all the way up to 115 hours.
The effect of this longer fermentation period is an intensity of flavour. After around 65 hours, a secondary fermentation begins to kick in inside the washback and this reintroduces some more tropical flavours, while retaining the classic Laphroaig character we all know and love.
Your first taste of 2.0 will bring those strong flavours together as well as more smoke, gooseberries, with some nuttiness and vanilla. At the end, you get lingering red berries and a powerful, long smoky finish.
