Spirits 101
This 86 proof whisky has the intense, full-bodied flavor reminiscent of a driftwood fire at dusk. The taste of dry peat smoke with strong maritime notes results in a complex dram that is complemented by a long, elegant finish. Distilled in Lagavulin, Scotland on the coast of Islay, centuries of local distilling excellence are what make this malt so unique. The aging process in oak casks gives this whisky the extraordinary and classic smoky flavor that demands to be served in a traditional whisky glass, neat or with a little water.
• One 86 proof 750 mL bottle of Lagavulin 16 Year Old Islay Single Malt Scotch Whisky
• Intense, full-bodied flavor of dry peat smoke with maritime notes
• Aged for at least sixteen years in oak casks for extraordinary flavor
• 2021 San Francisco World Spirits Competition Gold Medal Winner
• Please drink responsibly
Tasting notes
Intense, full-bodied flavor of dry peat smoke with maritime notes.
Serving suggestion
Serve in a traditional whisky glass, neat or with a little water.
Country of origin
Great Britain
Tasting notes
Nose
Traces of peat smoke
Taste
Intense, full-bodied flavor reminiscent of a driftwood fire at dusk.
Finish
A long, elegant finish.
Get to know Lagavulin
Lagavulin is said to be one of the oldest distilleries on Islay and is world-renowned for its smoky, peaty whiskies. The windswept Isle of Islay instils a strength of character into everything it produces and it's there, nestled in a small bay that the beloved Lagavulin whisky has been made for over 200 years.
Distillery
Miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with that distinct smoky flavour. Not to mention the rich peaty water that runs down the brown burn from the Solan Lochs and into the distillery. In case you haven’t figured it out, the smoky, peated Lagavulin 16 is seen as the ultimate expression of this region.
History
There have been distilleries at Lagavulin since the 18th century; though it wasn’t until 1816 that farmer John Johnston founded the first legal operation. A year later a second distillery appeared, this one run by Archibald Campbell. The two were united under a Glasgow trader, and in 1887, Peter Mackie arrived at the distillery, under whose guiding hand the distillery, and the name Lagavulin, was to become the last word in Islay malt.
Lagavulin
The definitive Islay malt
It's on Islay that one of the world's most intense, smoky and rich single malt whiskies has been made for over 200 years.
It takes time, but patience is Lagavulin's finest virtue and rushing good whisky is just not how they take care of things in Islay. With signature Lagavulin style, these malts continue to call you back to the shores of Islay.
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