Deep amber gold.
Intense peat smoke with iodine and seaweed and a rich, deep sweetness.
A rich, dried fruit sweetness with clouds of smoke and strong, barley-malt flavours, warming and intense. At the back of the mouth is an explosion of peppery smoke.
Huge, long, warming and peppery with a distinch appetising sweetness.
Wine Enthusiast 90 points - The luxurious nose offers a melange of sweet baked apples and peaches with assertive accents of smoke, peat, vanilla, iodine, almond brittle, and prunes. The palate is incredibly oily and viscous with its dry nature in tantalizing contrast with its rich
Soy sauce, olive brine, peat, honey, oloroso Sherry, brewer’s yeast, bread dough, barley malt and cigar smoke in the bouquet. The flavor that magically includes the innate intense peatiness of Islay malts and the masterly employment of oak barrels phase defines "classy Islay.” Concludes sweetly, without sacrificing the tangy, astringent peatiness that is inherent. Gorgeous.
— P.P. (4/1/2004) — 90-95 (Jun 2006)
Appearence : Amber; very old Sauternes Aroma : Little nose prickle, and surprisingly low intensity of (straight) aroma. Little discernable smoke to start. Generally quite closed. Some cognac and cooking chocolate and an interesting scent of clover flowers. (dilute) Cover continues when water is added, with some plastic buckets. The smokiness manifests itself only as light Lapsang Suchong tea. Flavor : The primary taste starts sweet (nougat) and finishes darkly smoky (coal smoke). The flavor immediately gives away the whisky's provenance.
The Lagavulin Distillery
Situated in a small bay near the south coast of Islay, Lagavulin stands near the ruins of Dunyveg Castle. It was from here that 1,000 Islaymen set sail to fight alongside Robert the Bruce at Bannockburn in 1314, and in this bay the Macdonalds maintained their power base as Lords of the Isles until they were finally driven out by the Campbells three centuries later.
Lagavulin legitimately claims to be one of the oldest distilleries in Scotland. Distilling on the site is thought to date from as early as 1742. In the late 1700s it is believed that there were up to ten illicit stills operating in the district. But by the 1830s only two distilleries remained in the bay. In 1837 these distilleries amalgamated to form Lagavulin. At this stage the distillery was under the ownership of the Graham brothers and James Logan Mackie, uncle of Sir Peter Mackie who later became one of the 'big five' in the whisky industry.
The Distillery Today By 1875 Lagavulin was producing 75,000 gallons of whisky. It was chosen by United Distillers for their Classic Malts series in 1988/89 and is now more widely available.