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

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. Lagavulin 16 is one of the most esteemed Scotch whiskies in the world, and its production process is as complex as it is fascinating. 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.

Lagavulin is known for its producer's use of a slow distillation speed and pear shaped pot stills. The two wash stills have a capacity of 11,000 litres (2,400impgal; 2,900USgal) and the two spirit stills of 12,500 litres (2,700impgal; 3,300USgal) each. [9] Accolades [ edit ] The benchmark Lagavulin 16 year old Kiely, Melita (4 September 2020). "Lagavulin distillery welcomes new manager". The Spirits Business . Retrieved 18 October 2020. No partnership, joint venture, agency, or employment relationship is created as a result of your use of the Service. No doubt about it, both have comparable expressions of their own. There’s a wide maturity gap of 8 years and the differences are conspicuous (not to mention the prices).

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I enjoy providing food pairing suggestions when recommending and reviewing whisky because it helps to better understand the flavour profiles. Pairing food with whisky can make the experience of both the drink and the dish more enjoyable. Lagavulin 16: Food Pairing We may, but are not under any obligation, to release new functionalities and tools or other features for the Service every now and then. Any new functionalities, tools and features shall be part of and governed by the Terms from the moment they are launched and/or available. Further, we reserve the right to modify, change, discontinue the Service, add or remove features, update the Service, change its appearance, temporarily and permanently, at any time, in whole or any part thereof.

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.

The charring process also helps to remove unwanted tannins from the wood, creating a smoother and more mellow whisky than other maturation processes that use untorched oak. Over time, the intense smokiness present in Lagavulin 16 will slowly mellow out, making it an incredibly complex whisky that has notes of iodine, sweet spices, mature Sherry, creamy vanilla and peat smoke. The combination of Lagavulin 16 and smoked beef short ribs makes for a truly indulgent experience. The sweet and smoky flavour profiles play off each other perfectly, allowing for endless possibilities when pairing food with this particular Scotch whisky. Whether you’re enjoying these delicious dishes at home or in your favourite pub – one thing is for sure: Lagavulin 16 is an excellent choice for any occasion!

In terms of aroma, both siblings offer an alluring nose that carries the essence of their Islay heritage. The 8, with its fresh, light peat and citrus notes, held its own against the more matured, robust, smoky sweetness of the 16. Each carried its fragrance well, creating an enticing aromatic profile. 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. Ardbeg is slightly less medicinal than Laphroaig, however, it is more balanced and complex. Lagavulin has a more oily mouthfeel than the Ardbeg; however, the oiliness also seems to capture some raw alcohol notes. Overall, ageing Lagavulin 16 in charred American oak casks for up to sixteen years has resulted in an intense yet complex single malt scotch. Its signature smokiness gives it a unique character that sets it apart from other whiskies produced around Scotland – especially Macallan 12 Double Cask which is not peated or smoky at all compared Lagavulin 16 – making it one of Scotland’s most iconic drams! Lagavulin vs Macallan: Macallan 12 Double Cask reviewLet’s look at each of these whiskies in a little more detail. Copper stills inside the Caol Ila whisky distillery. Peat and smoke with hints of vanilla, sea salt and citrus sweetness. It is not overwhelming but inviting and intriguing. Regardless of whether the Service offers the functionality to contribute, you are solely responsible and liable for any content and information that you create, upload, post, publish, link to, duplicate, transmit, record, display or otherwise make available on the Service or to other Members, such as chat messages, text messages, videos, audio, audio recordings, music, pictures, photographs, text and any other information or materials, whether publicly posted or privately transmitted (“Contributions”).