A Short Guide to Tasty Tone.
What have the French ever really done for us, I hear you ask?
Quite a lot actually.
Did they invent cheese? No they did not. Did they perfect cheese? Quite possibly. Are they responsible for the invention of pasteurisation, thus making a large portion of dairy products marginally less poisonous to the public at large? Damn skippy they are. You have Monsieur Louis Pasteur to thank for that.
Pas de quoi.
Did they invent the guitar? No, of course not. The guitar has evolved over centuries, millenia perhaps. And was its modern iteration perfected recently by a Spaniard? Indeed it was. But did they invent Gypsy Jazz guitar? Nope, that was a Belgian fella by the name of Django Reinhardt. But did he live, work and create these seminal guitar parts in France? Indeed he did. The Quintette du Hot Club de France was a turning point in the evolution of guitars, a movement away from folk and the genesis of guitar as lead instrument in a group setting.
C'est génial.
But what has all this nonsense got to do with anything I hear you ask? Repeatedly.
You may have said stop and tried to walk away once or twice.
All this nonsense is relevant because of Lâg Guitars. Because of Lâg Guitars’ arrival. Because of how Lâg Guitars make us feel. Because of, bear with me, synesthesia. Because of the ephemeral sensations of taste that are conjured by these delicious guitars.
The taste of Cheese.
Fromage délicieux.
And no, that isn’t racist.
Let’s get into it.
The Lâg Sauvage Series - Roquefort
Funky, and strident some might say.
Let’s start strong.
The Lâg Sauvage Series is exactly what the name suggests — raw, natural. Much like a dairy product before the arrival of the aforementioned Louis Pasteur. Built with FSC-certified woods and a stripped-back aesthetic, these guitars lean into sustainability and organic tone. Tonally, they’re open, resonant and honest. There’s nothing overly polished here — just a lively, responsive voice that feels connected to the wood itself.
Which brings us neatly to why I taste Roquefort when I pick one up. The slight uncertainty in the face of power, the daring first taste and the ultimate rewards. The surprise. The joy. There’s a depth, a complexity and a character that refuses to be ignored. Much like the French themselves.
And no, that’s also not racist.
The Lâg Sauvage Nylon - Brie
Smooth, Creamy, and Effortlessly Sophisticated
Which, funnily enough, is what they used to say about me in college….
The Sauvage Nylon takes that same earthy, creamy philosophy and wraps it in a warmer, more rounded tonal character. The nylon strings bring a softness and intimacy that suits fingerstyle, classical and more melodic playing.
It’s relaxed. It’s inviting. It doesn’t insist upon itself. Which makes it unmistakably Brie. Think a baked Brie, a dipping Brie, a Brie topped with nuts and honey.
Alluring and slightly seductive, yet still nicely accessible.
Ahem....
The Lâg Tramontane 118 - Comté
Refined, Impressive. Think Fondue and Tartiflette.
Have you ever had a Tartiflette? If there is one, utterly splendid contribution the French have made to the best kind of hangover curing street food, it’s the Tartiflette.
The Tramontane 118 makes me feel similarly. It’s a sunny day, maybe a little brisk but it’s good to be outside. There’s a smiling Frenchman and he is going to fix everything that’s wrong with the world. This also requires an honourable mention to Reblochon, a Tartiflette essential.
So it’s two cheeses?
Look…
Somewhere between cheese and guitars I’m starting to feel a little lost, but the good kind of lost. Adventure. Freedom.
Maybe, much like the T118, I don’t need to prove anything.
It’s a sunny day.
The Lâg Tramontane 70 - Camembert
Classic, Reliable, Always Welcome
Can you go wrong? No you can’t.
This is where everyone feels comfortable, it offers everything you need without unnecessary complications. Soft. Familiar. Baked into a loaf of sourdough perhaps.
It might not be the wildest option on the table, but it’s likely the one that gets eaten first.
A Brief Pause for a Baguette
Yup, that’s all.
Is this bit racist?
Let's continue.
Taste Is Everything
