Lagavulin 16 review

Where can I start?

In effect, it was more of a cautionary tale about scotch huberous than it was a review. This was a decade ago, and Lagavulin loomed collosal before my pubescent palate. But that was a decade ago, and now is now. Christine graced me with the lovely Christmas gift of a bottle of the big boy and I thought it was high time to do a proper tasting and see if the hype was worth it. It pours a rich caramel colour that looks positively syrupy in the glass. In actuality, once you get passed the pungency, Lagavulin 16 smells more like charcoal smoke than many Islays , with the peatiness a kind of secondary note. It gets better after a sip.

Lagavulin 16 review

Average score from 88 reviews and ratings The Lagavulin 16 is such a quintessential malt that everyone should have in their bar cabinet. I already tasted several batches. Today there is one from in the glass, thanks to my good friend Pat who gave me another sample. Powerful and distinct nose on maritime elements that transport me straight to the south coast of Islay. Rocks in the surf, foam heads on the waves, kelp. This is perfectly accompanied by caramel, charred wood, vanilla and orange marmalade. And of course, that typical smokiness that characterizes Lagavulin so much. Tar and car tires. It caresses the taste buds with sweet notes of caramel, blood orange and even something of cocoa, while the salty notes translate to salmiak, tar and olives. The peat smoke is not dominant, but it is unmistakable and gives this malt warmth and weight. The finish is medium-long, sweet versus salty and slightly drying towards the end. This remains a winner, batch after batch. Okay, so I know around here overpeated, extra-smoky whiskies are more than appreciated, and I'm not going to say I dislike them or anything like that, but in my book and only mine drams shouldn't lean excessively towards any given direction, be it peat or sweet or mellow or booze or whatever. But that's my book, and this review comes from it old review, jotted down July

Getting its final touch, when finished in Ex-Sherry European Oak casks, lagavulin 16 review. I enjoyed it in the beginning but at the end the smoke was a little too much for me. WhiskyBeefor the producer to use the better product to lagavulin 16 review the purchase of the larger, more lacklustre bottles would be a truly cynical thing to do.

TL;DR A pleasant peat bomb to pop your cherry, ten years ago. Words of a portrayal which may have sparked a whole new generation of single malt scotch whisky fanatics. Whether you watched Parks and Recreation or not, the character of Ron Swanson played by Nick Offerman has at some level become a whisky icon. A lone-wolf stoic libertarian who can sand down a canoe and likes nothing more than a plate of eggs and a bloody steak with a tumbler of Lagavulin, the masculinity is practically pulsating… well maybe if you were 17 in the year Smoky, savoury, sweet, salty, sumptuous peat. The sachet of whisky MSG that can turn clear liquid into something more potent than a fish head curry laksa.

My first introduction to the Lagavulin distillery was this bottle. Almost three years ago, while just getting into bourbon and heading out for a vacation to the mountains, Mrs. Bourbon Bossman picked out this bottle as a birthday gift and I never looked back. From the Malts. A gift for all occasions for lovers of peaty and powerful whiskies. This bottle should be easily found at a decent store and is in every store I visit regularly in NoCo.

Lagavulin 16 review

The line-up of the tasting consisted of Dalwhinnie 15, Cragganomore 12, Talisker 10, and Lagavulin Talisker 10, Lagavulin 16, and Diageo are entities that elicit mixed feelings in me. I end up taking them for granted, which allows me to spend time and money on other spirits. Heavy, shallow marketing gets on my nerves. Some of the names above will grow less attractive as you progress through more Scotch, but Diageo has some great single malts. After all, an empire must have an emperor—and an emperor, his crown jewels. Talisker 10, while also well-known today, is still an old reliable. I first had this in , when it came in the solid dark blue box. It was a good night; I was drinking something that tasted coastal while sitting by the sea and a campfire. None have failed me.

Restaurante gaucin

It is a very low tone sweetness. However with that said, you aren't in the minority as the production of this one has declined in quality in recent times. This was my first bottle of such heavily peated whisky, not my first introduction to peat at all. This is a wonderfully balanced whisky with just enough sweetness coming through to cut the smoke and peat and iodine to a lovely level. I can still remember my first taste of Talisker 10yo. This is the most expensive bottle I've bought to date, and I do feel I bit like I've been had. Lagavulin 16 costs more and so it should considering the age and sherry. I just can't do it. Heck, no. Updated: Jul 11, But mostly spot on at 94 - hence this bottle score. This is a bottle you buy, pour, and repeat. Taste: Smoke, peat, meat, BBQ. It didn't used to be this way, Lagavulin 16 would outclass a Talisker easily once upon a time. The previous was wonderful, one of the best I've had.

This is a burly, assertive single malt wasting no time with small talk: It gets right down to business. A robust mix of iodine and seaweed synonymous with peated expressions from Islay hits the nose, and eventually notes of smoke and a brine present themselves after the whisky sits in the glass for a bit.

All of our tasters agree that this bottling is an excellent example of the category with a complex flavor profile and a substantial finish. Let me open by being perfectly honest…Lagavulin 16 is one of my all time favorite Scotches as of this writing. But I gotta tell you, you hit it right on the nail. Did the one who gifted me this super peaty whisky know this before buying it, or did she know how I generally feel about them? In fact, this strikes me as shockingly floral. Palate: Insanely complex, like a word problem with too many variables that you have to read over again. Taste: Reminds me of an A'bunadh, only without the fun. I often try to offer up a fresh perspective on a whisky, but not this time. It almost seems as though there is a little young mixed in with the 16 year stuff. Eventually, after about 5 to 7 days my impression of it vastly improved as the salt seemed to fade, and the smokey barbeque that I loved so much about it is coming out. Palate Sweet peaty goodness. After some time the peat all but seems to disappear into the background woods with the sweet sherry fruit coming to the fore.