Lagavulin 16 Year Old Single Malt Scotch Whisky is a quintessential Islay masterpiece, celebrated for its bold, smoky profile and exquisite balance of flavors. Aged for 16 years in oak casks, it delivers a deep amber hue and a complex nose of peat smoke, iodine, sweet spices, and rich sherry. On the palate, expect a robust fusion of dried fruits like figs and dates, creamy vanilla, and a touch of sea salt, all enveloped in a powerful yet refined smokiness. The long, elegant finish is marked by lingering notes of oak, spice, and maritime saltiness. Revered as the "king of Islay," this award-winning single malt stands as a benchmark for peated Scotch whiskies, offering both richness and depth. Perfect for savoring neat or with a dash of water, Lagavulin 16 is a must-have for whisky enthusiasts and connoisseurs alike.
Lagavulin 16 is celebrated for its intense peaty smoke and complex flavor profile, which includes notes of iodine, seaweed, dried fruits, and oak. The whisky is aged for at least 16 years in oak barrels, including American bourbon and European sherry casks, giving it a rich character balanced with sweetness and maritime elements.
Lagavulin 16 is crafted on Islay, an island in Scotland known for producing heavily peated whiskies. The distillery has been legally operating since 1816, though illicit whisky production on the site dates back to 1742.
On the nose, Lagavulin 16 offers aromas of peat smoke, iodine, sweet spices, and dried fruits. The palate is full-bodied and rich, with flavors of peat, sherry, malt, and a touch of saltiness. Its long, elegant finish is dominated by smoke, dried fruits, and hints of oak.
Lagavulin 16 has a robust smoky flavor due to its heavily peated malt, measured at approximately 35 phenol parts per million (PPM). While the peat smoke is prominent, it is balanced by sweeter and maritime notes, creating a harmonious profile.
Lagavulin 16 is best enjoyed neat or with a small amount of still water to unlock its hidden aromas and flavors. It is recommended to serve it in a traditional whisky glass to fully appreciate its depth and complexity.
This whisky pairs excellently with smoked salmon, blue cheese, dark chocolate, and robust meats like smoked brisket. These foods complement Lagavulin's smoky, maritime, and slightly sweet profile.
Lagavulin 16 has received numerous accolades, including Double Gold at the San Francisco World Spirits Competition and Gold (Best in Class) at the International Wine & Spirits Competition. It also received 97 points at the Ultimate Spirits Challenge and has won multiple awards in various whisky competitions.
Lagavulin 16's pronounced smokiness and rich flavors can be overwhelming for beginners but is often considered an excellent introduction to peated whiskies for those exploring Islay malts. Many enthusiasts regard it as a whisky for special occasions.
The 16-year age statement guarantees that the youngest whisky in the bottle has been matured for at least 16 years. This extended aging period contributes to its smooth and complex character.
Lagavulin 16 is made from peated barley sourced from Port Ellen Maltings and water from Lochan Sholum. It undergoes a long fermentation process and the slowest double distillation on Islay, followed by maturation in oak casks exposed to the sea air, which imparts its signature maritime notes.
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