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Let’s look at each of these whiskies in a little more detail. Copper stills inside the Caol Ila whisky distillery. a b "Lagavulin 16yr Single Islay Malt Scotch Whisky". proof66.com. Archived from the original on 13 March 2017. Straight out the dram bottle, I really appreciate the darker gold hue - it doesn't affect flavour for me, but a nice touch.
On the palate, the whisky has a smooth texture with a pleasing balance between sweetness and spice. On the first sip, a creamy note of vanilla is immediately apparent followed by zesty orange peel and spiced fruitcake along with hints of sweet toffee. As it moves to the finish, the sweetness turns into a lingering hint of oak and cinnamon that lingers on the tongue for some time after consumption. Each and every Member must be of legal drinking age in its country of residence to be allowed to use the Service. If no such law exists in a Member’s country of residence, the Member has to be over 21 years old to use the Service. We have the right to ask you to provide proof of your age and/or to provide further identification to prevent underage usage and/or for any other legal or legitimate purpose. By using the Service, and by creating an account you represent, warrant and confirm that you are of legal age. The wort is cooled and transferred to large fermentation tanks, where yeast is added to let the fermentation process begin. Lagavulin’s fermentation cycle is one of the longest, lasting 55 hours, which breaks down the sugars in the wort into alcohol. With such an extensive fermentation period, lighter fruitier notes come to the fore within the wash.Ingredients:35mlThe Macallan 12 Years Old Fine Oak, 15ml Manzanilla sherry, squeeze of fresh lemon, tonic water.
The name Lagavulin is an anglicisation of Lag a' Mhuilinn, the Scottish Gaelic for hollow of the mill. Looking at these scores, it’s clear that while both whiskies offer a great experience, my preference leans towards Lagavulin 16. It’s not a simple case of one being better or more expensive than the other, it’s about the details that resonate with my palate. The Lagavulin 16’s finish is longer and more comforting, much like the end of a slow-burning hearth fire. The sweet and smoky notes linger, gradually evolving into a warming spice that leaves a lasting impression. It has gained popularity among whisky connoisseurs who prefer a more intense flavour experience. Due to the extended ageing, this whisky contains higher levels of phenols, giving Caol Ila 12 more body and flavour compared to its younger siblings, without overpowering the delicate flavours produced during the distillation process.Given that many single malt scotch whiskies must be laid down years in advance before they can be sold, and whisky rides the rollercoaster of being fashionable or last week’s news as much as any luxury commodity, many distilleries hedge their bets. Caol Ila is produced on the Isle of Islay in Scotland. Its Gaelic name literally translates to “sound of Islay,” a tribute to its origins that were established in 1846 by Hector Henderson and whose first spirit was made available two years later. Initially intended for blending purposes, it wasn’t until several decades later when their production shifted towards creating single malt whiskies with a quality sure to delight any connoisseur’s palate. Take colour, for instance. Lagavulin 16’s deeper, amber hue is just more inviting to me. There’s a sense of depth, of a story well-told. Don’t get me wrong, the pale charm of Lagavulin 8 has its appeal, but it didn’t ignite the same anticipation.
Lagavulin is owned by Diageo, a multinational beverage alcohol company headquartered in London. It was previously marketed under the Classic Malts range of single malts, which is now defunct. With their reputation for a distinctive, bonfire-like aroma and strongly peaty flavour, you could be forgiven for thinking Islay whiskies are only for wintry nights in front of a roaring fire, preferably whilst tending to your beard ( editor's note: non-beard owners are viable whisky lovers, too). John Johnston founded the Lagavulin distillery in 1816, though there had been as many as ten illicit distilleries in the area since 1742. Lagavulin was home to legal distilling under Johnston’s eye, however. Shortly after it opened, a distillery named Ardmore was opened close by, though this became part of Lagavulin a few decades later. Arguably the most well-known Islay whisky, Lagavulin 16 is a single malt scotch whisky produced by Diageo at their distillery in Lagavulin on the Isle of Islay. The iconic peaty and smoky flavour of this whisky is renowned amongst whiskey connoisseurs around the world, and its distinct taste has made it an icon in the whisky industry for over 200 years. Lagavulin Scotch was one of the six whiskies marketed as part of the ‘Classic Malts of Scotland’ when it was launched in 1988, and that only increased the demand. The Lagavulin distillery’s spirit stills are actually larger than the wash stills, along with a 4.4 ton stainless steel mash tun.
The Lagavulin 16, on the other hand, with its slightly lower ABV, offers a smoother, more approachable taste. The 43% ABV is not lightweight by any means, but it does provide a gentler introduction to the whisky’s rich, complex flavour profile. It’s mellowed and mature, with a fine balance of smoke, sweetness, and sea salt.
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