The crown jewel of the series matured on first fill PX and first fill Oloroso sherry seasoned casks. And after 26 years, the angels have already enjoyed themselves. The cask strength is a mere 44.2%.
The nose is umami and sweet on a bed of smoke. The typical notes of Laga shine through nicely: flaxseed oil, smoked meat, Abroath Smokies, a fishing boat that just docks, a bonfire on the beach, but also some butterscotch and even something of mint. I had expected a heavy sherry influence (after all, first fill casks), but that is rather subdued. Although I notice a lot of cinnamon and cloves, as well as a handful of berries, figs and rum-raisins, it is mainly the DNA of the Laga spirit with a lot of sweet smoke that rules here. Very tasty.
On the palate it is surprisingly soft with a medium body. Nice and oily with stewed apples sprinkled with cinnamon, ship's rope and pepper. Bacon on the BBQ versus fried pineapple. I kid you not. You can taste the oak, but only in the background. The whole thing is complex, that much is certain.
The finish is long, gently drying on sweet BBQ sauce, tar and a bonfire. Mulled wine on the deathbed.
Impressive, for sure. And the fact that the alcohol percentage is a bit lower has not done it any harm at all. The nuances are therefore all the more prominent. But... in all transparency: I have already tasted better Lagavulin for a fraction of the price. If it would cost 500 EUR, I might have considered buying it, but this price is too much (I am being polite) for this mere mortal.