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Lagavulin, 16-year-old, Islay, Single Malt Scotch Whisky (43%)

Lagavulin, 16-year-old, Islay, Single Malt Scotch Whisky (43%)


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Scores and Reviews

Other - Nose
Lapsang Souchong and fruity sherry.
The dryness is at first offset by the sweetness of the sherry character. As the palate develops, oily, grassy, and, in particular, salty notes emerge in a long, sustained, aggressive, attack.
A huge, powerful, bear-hug of peat.
The driest of Islay malts, and an established classic.

Michael Jackson - Whisky Magazine Issue 6 Nose
Massive peat. Ultra-intense iodine carries a shade more spice than of old. The fruity-sherry notes are clean, vanilla is much deeper. Beautifully layered.
Peat so thick you could stand a spoon in it. Chewy iodine bolstered by sherry and big oak.
A little spice lightens the grip of the peat and vanilla. Dries off with malt, dried dates...and iodine.
A true classic in every sense that offers breathtaking depth.

Jim Murray - Whisky Magazine Issue 6

The Producer

Lagavulin Distillery, Islay

Lagavulin Distillery, Islay

Lagavulin has been made on the same site, on the south shore of Islay since at least 1816. To most whisky lovers Islay means one thing, peat. Peat has fuelled life in the island for centuries, and there is an awful lot of it covering miles of bog in the west of the island. Lagavulin's barley is malted at nearby Port Ellen, where it is bestowed with it's characteristic peat reek.

The other major influence of the rich flavoursome character of Lagavulin is the wood in which it matures, 16 years for the standard expression. Unlike most other distilleries here there is a reliance on mainly Spanish, ex sherry casks, which add to the ripe suppleness of the finished dram.

Michael Jackson
, perhaps the most famous of whisky writers summed Lagavulin perfectly, “An Islay classic. In the peatiness typical of the island, this is the most powerfully, intensely, dry. It also has smoke, salt and seaweedy, medicinal notes, though those characteristics are more evident in some of its neighbours.”

The Region

Islay Whisky

The whisky region of Islay (pronounced eye-lay) is arguably the most important 200 or so square miles in the whisky world. On the face of it Islay just another island of the Inner Hebrides. It lies in Argyll just to the west of Jura and around 25 miles north of the Irish coast, which can be seen on a clear day. 

The island's fame as far as whisky goes is due to the 8 distilleries currently in production and the vast tracts of peat that cover most of the island's surface. The whisky distilleries are: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman (this is the newest distillery on the island which started producing spirit in 2005), Lagavulinand Laphroaig.

The 8 distilleries with whisky for sale can be divided up, depending on the amount of peat used. The `big 3' are Ardbeg, Lagavulin and Laphroaig who all produce powerful smoke laden whiskies. The new malt produced by Kilchoman is also very powerful indeed. 

Occupying the middle ground are Bowmore and Caol Ila. The whiskies produced at Bruichladdich and Bunnahabhain are in peat terms at least, the lightest

There were more distilleries in the past: Port Ellen closed in 1983 while the Lochindaal at Port Charlotte closed in1929. The buildings at Port Ellen are however still in use, it is here that malted barley for the island's distilleries is produced.

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