About this whisky

Lagavulin stands by the ruins of Dunyvaig Castle on Islay's south coast, where legal distilling began in 1816. The distillery is known for taking its time: the spirit runs slowly through pear-shaped pot stills, then rests for at least sixteen years in oak casks by the sea. That patience turns an intensely peaty spirit into something rich and rounded, and it is why Lagavulin 16 was chosen in 1988 as one of Diageo's original Classic Malts, representing Islay.

Bottled at 43%, it opens with intense peat smoke, iodine and seaweed over a deep sweetness, then a palate of dry smoke, sea salt and wood, with dried fruit and dark chocolate in the background. The finish is long and warming. This is a benchmark for anyone who loves smoky Scotch, and a serious, respected gift for the collector, or for the friend who insists they have tried everything. Pour a measure after dinner and give it time in the glass.

Key facts

• Distillery founded in 1816 on Islay's south coast, beside the ruins of Dunyvaig Castle
• Known for slow distillation in pear-shaped pot stills
• Matured for at least 16 years in oak casks
• One of Diageo's original six Classic Malts (1988), representing Islay

Tasting notes

Nose:

intense peat smoke, iodine and seaweed over a rich, deep sweetness

Palate:

dry peat smoke and gentle sweetness, then sea salt, wood, dried fruit and dark chocolate

Finish:

long, warming and smoky

Serve

Neat, or with a few drops of water to bring out the sweetness.

Food pairing

Excellent with smoked hilsa or tandoori raan, or with blue cheese and dark chocolate.