By Matt Goldstein
Dating back as early as 1742, Lagavulin is one of the oldest distilleries in Scotland. Made on the south coast of Islay region, Lagavulin is considered a “classic malt.” Often called “the aristocrat” of the Islay, the 16 year is critically acclaimed, and rightfully so. According to whiskey.com, Lagavulin uses local barley, and is exposed about twenty times as much peat smoke compared to a typical Speyside scotch. Fermentation of the barley is a slow process, too. Between 55 and 75 hours are taken for the full peat-rich flavor of the locally-malted barley to come through. Lagavulin has the slowest distillation process of any Islay malt.
The Lagavulin Single Malt Review: Flavor and Taste
The Lagavulin 16 Year Single Malt Scotch Whiskey from the Islay region has the scent of a light to medium peat. The flavor is dry, sweet and complex. The taste of peat is very well balanced and perhaps the best character of the single malt. The peat is medium and not overbearing, seemingly a perfect poise. Smooth, robust and full bodied, the Lagavulin has a sweet citrusy finish. We love this scotch!