Description
Islay’s most celebrated peated malt, and for many drinkers the yardstick the others are measured against. Sixteen years in oak give Lagavulin the depth to carry its smoke rather than be dominated by it.
Nose Intensely flavoured peat smoke with iodine and seaweed, over a rich, deep sweetness.
Palate Dry peat smoke fills the mouth with a gentle but insistent sweetness, followed by sea salt and touches of wood.
Finish Long and elegant, peat-filled, with plenty of salt and seaweed.
Lagavulin has distilled on the south shore of Islay since 1816 and took its modern shape under Peter Mackie from 1887. Best served neat, or with a few drops of room-temperature water to open the aromas.
