Flavour profile is AI-assisted and still being refined.
Tasting
How it drinks
Sight
Deeper amber than the Guinness edition; the charred new oak adds warmth and darkness to the color
Nose
The second Offerman collaboration — this time finished in heavily charred new American oak rather than beer casks. The charred wood adds intense vanilla, caramel, char, and a bourbon-like sweetness that marries beautifully with Lagavulin peat. Campfire smoke meets barbecue — charred wood, smoked meat, and maple syrup alongside classic Lagavulin ashy peat. Sea salt and gentle maritime. Cinnamon and baking spices from the new oak
Palate
The charred new oak finish amplifies Lagavulin's smoky character in a new direction. Intense char, vanilla, and caramel create an almost bourbon-like sweetness that pairs with the dry ashy peat. Smoked meat and barbecue notes. Cinnamon, nutmeg, and baking spices add complexity. Sea salt and maritime brine. The new oak tannins add structure and grip. At 46% it delivers satisfying intensity. More assertive and spicy than the standard Lagavulin profile
Finish
Medium-long finish with char, peat smoke, vanilla, and baking spices. Sea salt lingers. The charred oak gives a drying, tannic quality on the close. Barbecue and campfire smoke on the tail. Bold and satisfying — Lagavulin dressed in American oak
Tasting notes are AI-assisted and still being refined.
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