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The standard bottling is a 16-year-old, bottled at 43% ABV. They also bottle a Distiller's edition, finished in Pedro Ximénez Sherry casks. Alongside these, they regularly release a 12-year-old cask strength version and various older and rarer expressions.
Our Service is an online platform which provides Members with information (e.g. bottle facts, market-indices, market values and prices) on (mostly) whisky and allows Members to add information to the platform. We do not sell, nor does the Service provide any option to buy, any alcoholic products. Liquorice, smoke, hints of peat with a fruity sweetness. Bits of oak, iodine, and vanilla. Delicate and well balanced. Overall I love the Lagavulin 16 with all my liver. I willingly concede that heavily peated scotches like this are an acquired taste, but once you acquire that taste it doesn’t get much better than this when it comes to basic offerings. There are a host of bold sweet, savory and smoky flavors that can really give your palate a workout. It’s the kind of whisky that can easily take up a half hour or more of your time as you meditate through it. That same bold and flavorful character also makes it very easy to let the peat and malt wash over you and just relax after a long day. It’s a truly fantastic dram. In conclusion, both whiskies offer unique taste profiles that are suitable for different occasions. Whether you’re looking for an intense smoky flavour or something more subtle yet complex – both Lagavulin 16 and Macallan 12 Double Cask are highly recommended choices!Caramel and peat arrive at the scene first and threaten to take over but stop just short of domination. Orange zest, smoked meat, iodine, brine and some crisp red apples orbit the dense caramel and peat core. Overall there is a slight medicinal / novocain quality to the whole aroma that is more intriguing than it is off putting. Lagavulin decommissioned their own floor maltings in 1974 and they began to get their malt from Port Ellen. The distillery ran a two day working week until the 1980s, which has resulted in some problems meeting the high demand for their whisky over the years. Today I look at another battle of big Islay malts; Ardbeg 10 vs Lagavulin 16 yo whisky. Both these drams achieved cult status with peat heads. When you mention Islay whisky, one of the first drams that come to mind is the Lagavulin 16 yo whisky. New Scottish Companies". Glasgow Evening Post. Scotland. 13 September 1895 . Retrieved 26 February 2023– via British Newspaper Archive.
This is a cask strength whisky, coming in at a punchy 58%, so we’re going to add a little water (don’t tell the Smokeheads) which actually brings out a lot of flavour that is otherwise lost in the full-on alcohol assault of a neat taster. There’s smoke, natch, but also a velvety, sweet/sour flavour and a real blast of savoury, salty, barbecued meat. The Lagavulin 16 needs very little introduction. Known as the quintessential Islay malt, it brings to your glass an ensemble of rich, smoky sweetness and deep sea-salty hints. Don’t take the advertising too seriously, and we think you’re on to something here. And if you do get too carried away, just make sure the tattoos are the kind that wash off. Caol Ila is produced on the Isle of Islay in Scotland. Its Gaelic name literally translates to “sound of Islay,” a tribute to its origins that were established in 1846 by Hector Henderson and whose first spirit was made available two years later. Initially intended for blending purposes, it wasn’t until several decades later when their production shifted towards creating single malt whiskies with a quality sure to delight any connoisseur’s palate. Both Lagavulin and Macallan are priced higher than the everyday, mainstream whisky but they are still very much within reach of most whisky enthusiasts. The Macallan 12 Double Cask is the more affordable of the two.
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Located on the shores of the Lagavulin Bay, the Lagavulin distillery is home to two pairs of stills. Lagavulin has a long distillation time, and many believe this imparts the intense richness of the famous single malt whisky. To enhance the taste, make sure that the fish is not too salty as it might overshadow the gentle notes of the whisky. Opt for mild-flavoured fish like trout and bass, which will complement the whisky’s subtlety well. Pan Seared Trout On the nose, Lagavulin 16 has a distinctive smoky aroma with hints of iodine, sweet spices, mature Sherry, creamy vanilla and peat smoke. Whereas the Macallan 12 Double Cask displays notes of freshly cut grass and heather alongside dried fruits and subtle floral hints.
A simple one for afters… an insider tip from a worker at Lagavulin distillery themselves is Maltesers! You’ve gotta try this one! Maltesers Macallan 12 Double Cask Food Pairing In the tasting, the peat and earth notes really came through, and the sweet unburned tobacco remained. The name Lagavulin is an anglicisation of Lag a' Mhuilinn, the Scottish Gaelic for hollow of the mill. Bowmore has been in the business of making its distinctive whisky for the best part of 250 years so, as you might imagine, they know what they’re about. If you’re dipping your toe into Islay’s take on the water of life for the first time, then this is an ideal entry point. A fine thread of smoke, heather sweetness and just a smidgen of iodine makes this malt a lovely balance of all the island has to offer. Every time I pour a glass of Lagavulin 16 I have an urge to narrate a story that starts with the line “It was a dark and stormy night…” while nestled in a large, overstuffed, leather chair next to a roaring fire. Rumored to have been copied from Laphroaig in the 1800’s, it’s a heavy inky oily dram that has an attitude all it’s own even. Being one of the Classic Single Malts of Scotland it represents the style of Islay which is known for it’s deeply peated (smoky) scotches with hints of iodine and brine from the island’s peat. This aspect is what lead some Islay Scotches (Laphroaig in particular) to be imported during prohibition as medicine and gives it that pensive, almost foreboding feeling.If you decide to invest in this bottle, here’s what you can expect: an enchanting play of flavours that is almost paradoxical. The Lagavulin 8 brings the classic peaty punch of Islay malts, but it does so with an unexpected lightness that will leave you pleasantly surprised. Each sip unfurls layers of complex flavours; ripe fruits and toasted nuts. And of course, that distinguished peat smoke, ending in a long, spicy finish. It’s the romance of a late-night campfire on a remote beach, the comfort of an old leather armchair, and the thrill of a good mystery novel—all bottled up. The Lagavulin distillery was featured in the two-part opening episode of the show's sixth season, titled "London." [13]
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