First Impressions
Lagavulin — established 1816 on Islay's south coast — does everything slowly. Fermentation takes 55-75 hours (twice the industry average). First distillation lasts 5 hours. Second distillation over 9 hours. Then sixteen years of maturation. This patience produces Islay's most profound expression. Double Gold at San Francisco 2022.
Tasting
The nose is massive peat, iodine, sherry sweetness, Lapsang Souchong, and salted caramel. On the palate at 43%, rich dried fruit with clouds of smoke and peppery explosion. The finish is huge, long, and warming.
The Verdict
Lagavulin 16 earns a 9 — the benchmark Islay. Sixteen years of slow, patient craft producing a whisky of extraordinary depth. At £65, one of Scotch's finest values for an age-stated Islay. Ron Swanson chose wisely.
