Lagavulin 16 Year Old Islay Single Malt Scotch Whisky | 43% vol | 70cl | Smoky | Intense | Peat-Rich | Sweet & Salty Single Malt Whisky | With Gift Box | Ideal for Festive Gifting

Product Information

But these aspects do not undermine the whisky’s key attributes. The aroma is distinctive, filled with smoky sweetness, traces of fresh citrus, and subtle grassy notes. The finish, though not as long as its elder sibling Lagavulin 16, is satisfyingly warm and lingering. 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.

This is because the smoke and heat from the charring process are absorbed into the wood, allowing it to infuse the whisky with a distinctive smokiness that can’t be replicated in any other barrel.

The Lagavulin distillery was featured in the two-part opening episode of the show's sixth season, titled "London." [13]

No it's wise I suppose this has to be considered the smoke here scotches but it's not like I get a ton of smoke off the nose... It's like a fine rich spicy wine... The whisky is then transferred to a mixture of former Bourbon and Sherry casks, where controlling the temperature and distillation time yields the precise flavour Caol Ila is after. These barrels have been re-charred and re-toasted which imparts a rich and complex flavour profile with notes of smoke, honey, dried fruit, and a hint of sea salt. Four large copper whisky stills inside Lagavulin distillery on Islay. After the initial peat, some warming citrus and hints of vanilla. It continues to bring you hints of coffee and a bit of iodine. This Ardbeg 10 yo is a big whisky but not overwhelming at all.

The combination of smokey whisky and succulent slow-cooked lamb shank makes for an unforgettable dining experience. Not only does it offer an intriguing blend of flavours that perfectly balance each other out – but it also stimulates different senses with its unique textures and aromas. 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. 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 Fruit tarts featuring apples or pears are an excellent pairing for Macallan 12 Double Cask. The whisky’s light sweetness enhances the natural sweetness of the fruit, while its oloroso sherry notes provide a unique depth of flavour that works to delicately balance out the sweetness. Additionally, the whisky’s intense roasted nut and malt flavours work to bring out the best in both the whisky and the tart, creating a truly indulgent tasting experience. Apple Tarte Tatin