Apžvalga. Ailos pietūs. II dalis.

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Sveiki. Tęsiu praėjusios dalies darbus ir toliau kamantinėju Laphroaig distileriją. Šiandien pora distilerijos leidimų, kurie tarpusavy yra labai panašūs, bet išleisti šiek tiek skirtingų metų.

Laphroaig 10YO, 55.3%, Cask Strengh, Batch 003, NCF/NCA/CS, 2011, OB
Lyginsiu gerai žinomus Laphroaig salyklinius viskius, tai 10 metų statinės stiprumo leidimai, kurie vienokiu ar kitokiu atveju yra verti įsigijimo ir supratimo kokie gali būti jauni Laphroaig. Nosis. Be vandens. Pradžia sunki ir lėta, bet kvapas įsivažiuoja ir po truputį guldo nosį ant menčių. Jūros brizas, smilkstanti durpė, deganti pliauska, jodas, kamparas, sūrus vanduo, juoda žemė. Momentais sodo vaisiai, salyklas ir citrusai taip pat kiša galvas. Taip pat randu mažas natas apie džiovintus vaisius, kaulavaisių kauliukus. Chereso statinės kompozicijoje? Laikas vandeniui. Kvapas truputį sėda. Pasidaro šiek tiek kompleksiškesnis, gilesnis, bet tuo pačiu praranda dalį intensyvumo. Ramesnis. Mėsos rūkykla, rūkyti migdolai, eukaliptas ir juodasis pipiras. Gal net gėliškumo mintis, bet nesu tikras. Įdomus ir kompleksiškas. Skonis. Be vandens. Daug saldžios durpės ir laužo. Dar pridėčiau: rūkytos mėsos, medžio sausumo, kaimenė citrusų aitrumo. Sūrus žaltys. Lengvas dzingtelėjimas iš salyklo ir vaisių. Stipriai mediciniškas. Momentais reiškiasi lazdynų riešutai. Traukiantis burną. Einant į poskonį, stipriai atsiskleidžia karčiųjų greipfrutų nata. Smagiai nutvilkantis burną. Laikas vandeniui. Vanduo suteikia daugiau charakterio, daugiau intensyvumo ir aliejiškumo. Sūdyta žuvis, alyvuogės, džiovintos slyvos ir greipfrutai. Beabejo, durpė ir dūmas čia pat. Poskonis. Ilgas, labai ilgas. Citrinos žievė, skrudintas medis, šoninė ir lengvas saldumas. Mano trys centai. Nagais ir dantimis kovojo, 90 taškų.

Laphroaig 10YO, 58%, Cask Strengh, Batch 006, NCF/NCA/CS, 2014, OB
Šeštasis „bečas” ir trijų metų skirtumas tarp kompozicijų. Žiūrim ką turim. Nosis. Be vandens. Čia kvapas tiesmukiškesnis ir be didesnių „išvartymų”. Tarsi kultūristas čempionate. Tie kvapai, kuriuos radau trečiame, juos randu ir čia, bet jie nėra taip gerai išreikšti. Tarsi bandytum įžiūrėti per truputį aprasojusį stiklą. Taip pat mažiau laužo užuominų. Kartonas. Saldi durpė ir žuviškumas. O kas įdomiausia, kad nosis nėra tokia intensyvi kaip trečioko. O kaip su vandeniu? Kepti riešutai, skrudinta karamelė, zefyras ir vaisių saldumas. Laikui bėgant šias natas nužudo laužas ir medžio anglis. Pasidaro kiek nuobodesnis, nei agentas 003. Skonis. Nulis vandens. Mažiau aliejiškas, nei trečiasis, bet vis tiek puikiai sugebantis apnešti burną durpėmis, medžio anglimi, vaistais, citrusais ir ledinukais. Čia ryškiau šviečia vanilė, ąžuolas ir chemiškumas. Trečioke šių natų radau mažiau. H2O. Saldesnis, labiau linkęs į didesnį durpiškumą ir dūmiškumą nei trečiasis. Juodoji arbata, čili pipirai ir greipfrutai. Momentais kartonas. Taip pat turintis didelį kūną burnoje. Poskonis. Tiesiog kabantis ir nesitraukiantis ir vis stipriau ryškėjanti greipfrutų nata. Lengvas žoliškumas. Mano trys centai. Solidus ir puikus viskis. 88 taškai.

Tad kodėl 2 taškų skirtumas? Paprasta, agentas 003 buvo subtilesnis ir gilesnis, o draugas šeši buvo tiesmukiškesnis.
Kas dėl 003 leidimo? Manau, kad kompozicijoje galėjo būti keletas chereso statinių ir dar keletas statinių, kurios tikrai nebuvo 10 metų brandos. Tai galėjo sudėti visus taškus ant i lyginant šiuos du. Ir nereiktų pamiršti, kad lyginimas „head to head” visados atskleidžia daugiau, negu ragaujant plikai. Vėlgi, tai mano nuomonė.
Šiandien tiek ir iki kitų greitų susiragavimų. Likite sveiki ir stiprūs.

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