Islay Single Malt Whisky
Lagavulin (Lagga-Voolin) means "hollow where the mill is" and has been there since 1816. Linked with White Horse whisky since James Logan Mackie & Co of Glasgow bought the distillery in 1867(Canada's birthday!), Lagavulin is one of the three Kildalton distilleries (with Ardbeg and Laphoraig) on the south-east shore of Islay. Since the 16yo was introduced as a part of a Classic Malts range as the representative of Islay it has been impressing drinkers everywhere. It is pretty incredible that 3 neighbouring distilleries can vary in character so much. It is said that their slow distillation is the secret of the soft, dry roundness of the whisky and while it is not a dram for everyone, everyone must try it if only to use it as a measuring stick.
Creamy, sweet peat smoke delivered in a buttery fudge fog. Holy crap that smells appetising. Unless I am just hungry, this gives the impression of the act of 'eating'; rich food, creamy mash potatoes, gravy, meat, pastry... steak pie without ale.
Thin feeling. Salty. Gentle. Warming. Whoa, peat! More than on nose. Sweetness of sherry with pleasant peat smoke hovering. Fades in flavour density and turns a bit sherry-ish, chocolate-y, almond-y, but really never goes away, "like long lost love"(LDLJ)
We like! The smell is richer and more dense than in the mouth making this a unique dram in its balance act of being rich and heavy while maintaining a certain light drinkability. It's lightly heavy (!?)
After thinking this might not suit the time of day as it is usually an after-dinner tipple, fireside dram, or late night last call, we were suprised to love every drop and only want more. This stuff is recognised worldwide as an example of quality whisky by novices, spirits journalists, and know-it-alls alike. This is a well-deserved notoriety. (see this guy's review for kicks)
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