Lagavulin 16 yo

Volume: 0.7 litres | Alcohol content: 43% | Chill filtration: Yes | Colouring: Yes

Special Features:

Pronounced peat smoke and prolonged oak-cask maturation define Lagavulin 16. This single malt from Islay’s south coast matures for at least 16 years before bottling. Its deep sweetness contrasts with the dry smoke, while salt, seaweed and restrained woody notes complement its maritime character.

This distillery bottling belongs to the Classic Malts range and has an alcohol content of 43%. The 0.7-litre bottle comes in gift packaging. Try the whisky neat to get acquainted with it; a little still water can reveal further aromas.

Tasting Notes:

• Nose: Powerful peat smoke leads the nose, joined by iodine and seaweed alongside a deep, rich sweetness.
• Palate: On the palate, dry peat smoke combines with a gentle yet powerful sweetness. Maritime and salty notes then emerge, complemented by a hint of wood.
• Finish: Peat smoke, pronounced salt and seaweed linger through the long, elegant finish.

Distillery/Bottler:

John Johnston founded Lagavulin in 1816 on the south coast of the Scottish island of Islay. The distillery stands on Lagavulin Bay, near the ruins of Dunyvaig Castle and a few kilometres from Port Ellen. Its peated malt comes from the nearby Port Ellen maltings, and distillation takes place in pear-shaped stills.

Lagavulin takes particular time over production. It has the slowest distillation process among Diageo’s Islay distilleries: the first distillation takes around five hours, and the second more than nine hours. The heavily peated spirit then begins its maturation in oak casks. This slow approach is an essential part of making Lagavulin 16.

Facts: