Lagavulin is owned by Diageo, a multinational beverage alcohol company headquartered in London. It was previously marketed under the Classic Malts range of single malts, which is now defunct.

Straight out the dram bottle, I really appreciate the darker gold hue - it doesn't affect flavour for me, but a nice touch.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 Since 2010, Lagavulin has sponsored the Islay Jazz Festival and began hosting the Lagavulin Jazz Festival in 2017. Each year, Lagavulin releases a limited-edition whisky to commemorate the festival. The latest 2021 edition was released in November 2021 with just 3,000 units available for sale. The 13-year old cask strength whisky was finished in mezcal casks and is described as having smoky, meaty aromas and notes of spicy wood and smoke-dried jalapeño peppers. It strength was critiqued by a literay icon. 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 The Lagavulin 16’s finish is longer and more comforting, much like the end of a slow-burning hearth fire. The sweet and smoky notes linger, gradually evolving into a warming spice that leaves a lasting impression.

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

Whisky reviews for Lagavulin 16-year-old

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. New Scottish Companies". Glasgow Evening Post. Scotland. 13 September 1895 . Retrieved 26 February 2023– via British Newspaper Archive. Their Islay roots ensured a robust, lingering finish, with the smoke and spice notes staying on for an encore. It was a satisfying end note for both whiskies, a round of applause that lingers in your senses, urging you to take another sip. If any provision of these Terms is held invalid, the remainder of the Terms shall continue in full force and effect. 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 smoky notes of Lagavulin 16 are a perfect accompaniment to smoky beef short ribs. The rich and complex taste experience is achieved by balancing the strong peaty flavour of the whisky with the sweet and smoky flavour of the beef. The short ribs are enhanced by the strong character of the whisky, which brings out their natural umami flavours. Smoked Beef Short RibThe bright, citrusy notes of the Lagavulin 8, combined with its smoky finish, pair exceptionally well with lighter fare. Consider shellfish – perhaps a nice scallop dish or oysters on the half-shell. Light cheeses, like brie or camembert, also work well, their creaminess complementing the whisky’s vibrant flavours.

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. Once the barley has been dried, it is milled and mashed in the distillery’s mash tun. This process extracts the sugars from the barley and produces a sweet liquid called wort. The wort is then transferred to fermentation tanks, where it is mixed with yeast and allowed to ferment for up to two days. Unless mandatory applicable law provides otherwise, your use of and membership to the Service are exclusively governed by Dutch law. We shall first try to settle any dispute over a dram of whisky. Disputes that cannot be settled over multiple drams of whisky shall be solely submitted to the court of Amsterdam, The Netherlands unless mandatory applicable law provides otherwise. Perhaps most importantly to whisky drinkers though, the island is practically made entirely of peat, which was traditionally used to dry the barley before its transformation into whisky.Lagavulins are produced using malt that has been heavily peated. This malt is mixed with water sourced from local burns and then matured for 8-16 years in oak casks. As it matures, the smokey-peaty flavour becomes concentrated and can linger on the palate long after drinking. 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. Let’s look at each of these whiskies in a little more detail. Copper stills inside the Caol Ila whisky distillery. The alcohol by volume (ABV) in a whisky can have a significant effect on its overall character. The Lagavulin 8 stands a touch stronger at 48% ABV, while the Lagavulin 16 is bottled at 43%. What does this mean for your sipping experience?