LAGAVULIN 16-YEAR-OLD SCOTCH WHISKY

LAGAVULIN 16-YEAR-OLD SCOTCH WHISKY

LAGAVULIN 16-YEAR-OLD SCOTCH WHISKY

Founded on the south coast of Islay and located between Laphroaig and Ardbeg, Lagavulin started legal distilling in 1816 and was started by John Johnston. When blender John Logan Mackie bought the distillery in 1862, it came to wide public awareness.

His nephew, Peter J. Mackie made many trips to Islay to understand the secret of distilling and took over the production of Lagavulin. He then became one of the prominent figures of whisky production in 19th century. He was the one who made the White Horse blend in 1890 and co-founded the Craigellachie distillery.

Lagavulin 16-Year-Old

This is a peaty single malt scotch whisky, which dates back to 1816, when Archibald Campbell and John Johnston made distilleries on today’s Lagavulin site. After the death of Johnston, Campbell consolidated both the distilleries before selling it to a malt merchant named Alexander Graham. However, the distillery continues to uphold their tradition of making use of meticulous preparation to make the powerful whisky, even today.

The signature 16-year-old malt from the distillery has a strong, smoky, peat, and seaweed nose, which is followed by light fruitiness and nutty complexity. This is a much sought-after single malt whisky with a massive peat smoke nose, which is typical to the southern parts of Islay. In simple words, Lagavulin is a smoky sweet and intense single malt whisky that is aged in oak casks for about 16 years, and has a huge finish.

Tasting Notes

The whisky has the smell of intense peat smoke with seaweed and iodine, and has a rich sweetness. The taste is rich with clouds of smoke and dried fruit sweetness. This whisky is a strong one and has barley malt flavors, which is intense and warming. You will an explosion of peppery smoke at the back of your mouth. The finish of Lagavulin is long, elegant, and warming with a peppery and appetizing sweetness.

Lagavulin works extraordinarily with intensely flavored salty Blue cheese like Stilton, Roquefort, Lanark Blue, and Gorgonzola. The drink is also an excellent choice with anchovies on toast. Lagavulin was offered the 2015 Silver Outstanding Medal in the International Wine & Spirits Competition.