Deep, intimidating and gritty…
Lagavulin 16 would have to be the favourite malt of whisky enthusiasts right across Australia. And it’s been that light for well over 30 years.
Deeply flavoured, plenty of smoke and for many years ridiculously cheap to buy. Sadly, Covid and rising freight costs have put a stop to that. But not to that fabulous flavour.
From BBC Food, “It is dry, full-bodied and intimidatingly full on the nose, shrouded with the scent of lapsang souchong, tobacco, iodine, vanilla and sherry spice. Many enjoy their Lagavulin 16 with water, to take the edges off and open up the labyrinth of flavours that have built up over the maturation period. On the palate, it has a tar-like thickness that forces you to savour and analyse each drop, allowing you to pick up deep oak and a mature fruitiness that extends from the sherry scent. The finish is enduring, marrying spice with dried dark fruits and welcome dashes of pepper.
Lagavulin 16 is a Marmite dram – not for those finding their feet in whisky. The reasons many love it are the same reasons some hate it; it is deep, intimidating and gritty. And for some, absolutely nothing else will do”.