Lagavulin
16 Years Old
- 43
- 16 Years Old
- 70cl
- Taste: 4
- Islay
Lagavulin Distillery, located on the Isle of Islay, dates back to the early 19th century. It was officially founded in 1816 by John Johnston and Archibald Campbell, though there is evidence of illicit distillation on the site as far back as 1742. After Johnston's death in 1835, Alexander Graham took over, followed by his son Walter, and his brother John Crawford Graham. In 1856, James Logan Mackie assumed control, and...
Read more
Read more
Lagavulin Distillery, located on the Isle of Islay, dates back to the early 19th century. It was officially founded in 1816 by John Johnston and Archibald Campbell, though there is evidence of illicit distillation on the site as far back as 1742.
After Johnston's death in 1835, Alexander Graham took over, followed by his son Walter, and his brother John Crawford Graham. In 1856, James Logan Mackie assumed control, and in 1878, his nephew Peter Mackie joined the firm. Peter eventually took over as sole partner in 1889, and in 1895, the business became Mackie & Co (Distillers), blending the famous White Horse whisky.
The distillery went through several ownership changes: after being sold to Peter Mackie in the early 1920s, eventually becoming part of Guinness in 1986. Guinness later merged with Grand Metropolitan to form Diageo in 1997. Lagavulin is noted for its slow distillation process and distinctive pot stills, contributing to its renowned distinctive, peaty single malt Scotch whisky.
Aged in oak casks for at least 16 years, this much sought-after Single Malt has the massive peat-smoke flavour that's typical of southern Islay. It also offers richness and a dryness that turns it into a truly interesting dram. The Lagavulin 16 Year Old has become a benchmark Islay dram from the Lagavulin distillery.
Official Tasting Notes
Colour - Deep amber gold.
Body - A long, elegant peat-filled finish with lots of salt and seaweed.
Nose - Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness.
Palate - Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood.
Finish - A long, elegant peat-filled finish with lots of salt and seaweed.
After Johnston's death in 1835, Alexander Graham took over, followed by his son Walter, and his brother John Crawford Graham. In 1856, James Logan Mackie assumed control, and in 1878, his nephew Peter Mackie joined the firm. Peter eventually took over as sole partner in 1889, and in 1895, the business became Mackie & Co (Distillers), blending the famous White Horse whisky.
The distillery went through several ownership changes: after being sold to Peter Mackie in the early 1920s, eventually becoming part of Guinness in 1986. Guinness later merged with Grand Metropolitan to form Diageo in 1997. Lagavulin is noted for its slow distillation process and distinctive pot stills, contributing to its renowned distinctive, peaty single malt Scotch whisky.
Aged in oak casks for at least 16 years, this much sought-after Single Malt has the massive peat-smoke flavour that's typical of southern Islay. It also offers richness and a dryness that turns it into a truly interesting dram. The Lagavulin 16 Year Old has become a benchmark Islay dram from the Lagavulin distillery.
Official Tasting Notes
Colour - Deep amber gold.
Body - A long, elegant peat-filled finish with lots of salt and seaweed.
Nose - Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness.
Palate - Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood.
Finish - A long, elegant peat-filled finish with lots of salt and seaweed.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig