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I can't speak to that specific Lagavulin. You'll potentially lose some of the character of the younger whisky, but I think "attenuate" is a bit of a harsh word?
Older Lags/Bowmores/Etc won't be as overly aggressively peaty, but they can still have _massive_ flavor. 2017's "Whisky I got to Taste of the Year" was a 40 year old Bowmore from 1955.... it was wild.
Or, to your point... sometimes they just fall totally flat. hahaha.
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