One of my personal favourite whiskies is the Lagavulin 16. The distillery itself is situated in its name sake village of Lagavulin on the island of Islay, Scotland. The distillery is known widely for its 16 year old expression with an ABV of 43%, despite having a 12-year-old cask strength variety, a distiller’s edition finished in Pedro Ximénez casks, a 25 year old and a 30 year old expression. Lagavulin is produced by United Distillers & Vintners, which has been owned by Diageo since the early 2000’s. It is marketed under their Classic Malts umbrella. As a result of this Lagavulin 16 can be seen alongside Glenkinchie 12 from the Lowlands, Talkiser 10 from the Isle of Skye, Cragganmore 12 from Speyside, Dalwhinnie 15 from the Highland and Oban 14 also from westren Highland.
Lagavulin 16 from Islay
Like most other whiskies to come out of Islay the Lagavulin 16 too is renowned for its deep smoky flavour. However, it must be acknowledged that due to its distinct sources of water and peat the whisky distilled by Lagavulin is markedly different from its equally well known Islay counterpart distillery Laphroaig. Here is my take on it.
Colour: A deep amber gold.
Nose: Intense smoke followed by notes of sea.
Body: Full bodied and rich.
Palate: Bold flavours of peat-y smoke, rich and gentle sweetness which makes way for sea salt and oak.
Finish: Deep peat and smoke linger on for a quite a long while after which a bit of salty seaweed settles in.
Pairing: I enjoyed pairing Lagavulin 16 with pungent and creamy Danablu (blue cheese from Denmark). The peat and smoke work really well with the sharp pungency of the blue cheese.