Laphroaig Triple Wood
48% abv
Score: 88/100
It’s a different whisky world nowadays. In the early days of illicit whisky production, it’s highly likely the only reason the spirit would have ever seen the inside of a cask was for storage immediately after being made or for ease of transport. The fiery juice was consumed hot and angry, mellowing be damned. Over time it was discovered that the effect the wood was having on the alcohol when it was retained for any length of time was favorable.
Many years later (early 1900s), in an age of whisky overproduction, allegations were made that nearly any barrel available was used for whisky maturation. I’ve even heard nasty, and generally debunked, chatter about Campbeltown distilleries in particular, maturing in old pickle barrels. Ugh. Either way…I think at this point the whisky was likely left alone to mellow, barely ever sloshing about (don’t forget…long, long back there was no such thing as a forklift to make ease of cask movement a reality) and when eventually removed from wood, it was quickly bottled.
Creeping a little further down the timeline (present day), we find ourselves in an age where whisky moves from cask to cask with the mobility of a cheerleader through a football team. Not necessarily a bad thing. Allows for some really funky permutations of the spirit, by short bursts of influence from other spirits, whereas a prolonged maturation in said cask may be too heavy-handed.
Laphroaig Triple Wood is essentially another young Laphroaig, much in the vein of our beloved Quarter Cask, but further mellowed in Oloroso sherry casks. Sweet meets peat. Yum. Surprisingly it is a tad subdued, but still bloody enormous. If that makes any sense. To a Laphroaig drinker, it probably does.
Nose: Vanilla cream. Pears. Creamy sweetness. Prickly and young, but still seems ‘old enough’ somehow. Seabreezes. Lemon. Nice integration of the whisky and sherry (successful…much like Ardbeg, in that way). Medicinal and iodine-heavy (of course). Smoke and peat (again…of course). Fish and salt. All told though…still seems balanced and mellowed.
Palate: A very pleasant sweetness. Tarry and brilliantly sharp. Brine and anise. Eucalyptus and big medicinal notes. Citric and oily. Earthy peat. Smoky, to be sure. Tangy and saucy. Burnt woods. Long, long linger. Green apple skins on the fade.
I had heard some rather unflattering reviews of this whisky upon release. Not sure what those folks were drinking. This is a really enjoyable drink.
– Reviewed by: Curt
– Photo: Curt
All Things Whisky 
Glad to see your review of this whisky. I am always tempted to pick up a bottle to try, but at it’s much higher price than the QC and CS, I finally walk on by. The other two are very good whiskies, so I figure why spend the money on a lesser dram. Same for the pricey Macallans and others. Anyway, I’ve got enough stashed bottles I’ve yet to open, so I’ve decided to work on those before splashing any more cash (except when I run across a really good deal like the Macallan CS for $52 BT). The greedy distillers can bite me.
I’ve only tried the Triple Wood once, but was surprised at how much I enjoyed it (yes, say around an 88). As I’ve said, I don’t think you’re alone, Robert – those with the stock laid down might well back away from the market for awhile, only moving on those things with stellar reviews or big price cuts, while waiting for the whisky bubble to deflate, if not burst. Sláinte!
I prefer Ardbeg 10 over Laphroaig 10, however the triple wood is a higher proof and in my opinion the maritime notes blends perfectly with the sweeter notes and the fruit notes from the sherry. A perfect dram but only if it suits your taste, otherwise you are better off with Laphroaig 10 or the quarter cask.
Sipping this one again tonight. Man…I really dig this whisky.
Don’t tempt me! It’s on my mental list, but I’ve got too much scotch and bourbon unopened to get more (even though I just bought another bottle of the older Wild Turkey Rare Breed and one of Corry). Maybe in a few months.
Did not like this version at all! Too much weird wood for me. I kept thinking it would improve, but it didn’t, so I guess I’ll stick with the CS, which I adore. The 10 is good as a bar dram too, but not good enough for my cabinet. Should I try the 18?