Islay’s famed single malt distilleries, Lagavulin and Caol Ila, are set to raise Fèis Ìle 2025 with the launch of two distinctive limited-edition releases, every that includes sudden cask twists that reimagine their signature character.
This 12 months, Lagavulin is inviting followers to find new depths of flavour with Lagavulin Fèis Ìle 2025 15 12 months-Outdated. Completed in Moscatel de Málaga casks, this expression showcases a masterful steadiness of candy and spicy notes whereas retaining Lagavulin’s distinctive smokiness.
This wealthy and sophisticated bottling provides aromas of salted toffee, and ripe berries, interwoven with maritime medicinal undertones. The palate is luxuriously easy and creamy, harmonising flavours of sweetness, salt, spice, and smoke. It culminates in an extended, drying end with that lingering aromatic Lagavulin smoke and a fascinating word of Sichuan pepper spice.
Jordan Paisley, Lagavulin Distillery Supervisor mentioned, “Innovation is on the coronary heart of what we do at Lagavulin and, this 12 months, we needed to supply one thing really particular. Whereas researching our archives, we found a reference to Moscatel de Málaga hogshead casks, which impressed this launch. The result’s a fantastically complicated whisky that provides layers to our signature smoke. We’re excited to share it with our followers at Fèis Ìle.”
In a daring new transfer, Caol Ila is introducing an thrilling new dimension of flavour with Caol Ila Fèis Ìle 2025 8 12 months-Outdated. This whisky has been matured in a novel mixture of refill casks and Pedro Ximénez /Oloroso-seasoned casks, earlier than being completed in new Colombian Oak casks.
The result’s a burst of daring but harmonious flavours. As whisky knowledgeable Charles MacLean places it, “even at lowered power, the style is intense!”. This launch explores Caol Ila’s waxy character, delivering an intensely easy, oily texture and a richer, unexpectedly candy profile rising from the Colombian Oak cask end. The whisky’s complicated smoke is amplified by layers of spice notes and peppery heat.
