Lagavulin 16 Year Old Islay Single Malt Scotch Whisky | 43% vol | 70cl | Smoky | Intense | Peat-Rich | Sweet & Salty Single Malt Whisky | With Gift Box | Ideal for Festive Gifting

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The bright, citrusy notes of the Lagavulin 8, combined with its smoky finish, pair exceptionally well with lighter fare. Consider shellfish – perhaps a nice scallop dish or oysters on the half-shell. Light cheeses, like brie or camembert, also work well, their creaminess complementing the whisky’s vibrant flavours. Both Lagavulin and Macallan are priced higher than the everyday, mainstream whisky but they are still very much within reach of most whisky enthusiasts. The Macallan 12 Double Cask is the more affordable of the two. A simple one for afters… an insider tip from a worker at Lagavulin distillery themselves is Maltesers! You’ve gotta try this one! Maltesers Macallan 12 Double Cask Food Pairing New Scottish Companies". Glasgow Evening Post. Scotland. 13 September 1895 . Retrieved 26 February 2023– via British Newspaper Archive. For starters, the higher ABV of the Lagavulin 8, asserts a more potent and impactful flavour. It brings out the character of the whisky in a more profound way, allowing the smoky, peaty notes to shine through strongly. This punchier profile means it’s a dram that commands your attention. It’s bold.

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. To complement its smoky, sweet, and salty taste, a great food pairing would be a classic Scottish dish such as haggis or smoked salmon. Both dishes contain a variety of flavours that will accentuate the smokiness of the whisky and bring out its complex flavour profile. Additionally, a side of crispy potatoes, roasted vegetables, or a creamy mashed potato dish would be excellent accompaniments. For a sweet finish, a rich and creamy dessert like crème brulée or a classic whisky cake would be a perfect pairing. You are responsible for all activities through your account. You are responsible for the accuracy of the information you provide to us in relation to your account, and for updating it where necessary. You are not allowed to create multiple accounts. We may terminate or temporarily suspend your account to protect you, ourselves or our partners from (suspected) identity theft or other (suspected) fraudulent (e.g. false, misleading, deceptive) activity. You have the obligation to keep your login credentials confidential. You shall not authorize any others to use or access your account. On to taste, the heart of any whisky. The Lagavulin 16 came out slightly ahead against the 8’s. While the Lagavulin 8 does bring a delightful balance of smoky, sweet, and citrusy notes, I found the depth and complexity of the 16 more engaging. The layers of smoky sweetness, intertwined with deep-sea salty notes, created a narrative in each sip that fascinated me.Perhaps most importantly to whisky drinkers though, the island is practically made entirely of peat, which was traditionally used to dry the barley before its transformation into whisky.

Lagavulin 8 was bold and refreshing. It danced on my palate with a peaty punch and a surprising lightness that captured the wild spirit of Islay. A symphony of smoky sweetness and citrusy hints unravelled in my mouth, leaving a warm finish that reminded me of crisp, ocean-kissed coastline. It has a gold colour, with notes of heather, honey, and subtle smoke, and with a hint of apple blossom on the nose. It has a full-bodied flavour with hints of sweet caramel, vanilla, and gentle peat smoke that is balanced by a slight tangy edge. Towards the end, the smokiness becomes stronger, including the notes of charcoal and sea salt. The Macallan 12 Double Cask is a great choice to enjoy with freshwater fish like trout or bass. The whisky has a light and sweet taste from the bourbon casks, which complements the sweetness of the fish. Its intense Oloroso sherry notes add a new and interesting flavour dimension. The combination of the whisky and the fish enhances the overall taste for a delicious pairing. Kiely, Melita (4 September 2020). "Lagavulin distillery welcomes new manager". The Spirits Business . Retrieved 18 October 2020.

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Lagavulin 16 leads with a robust, smoky scent, mingling with a subtle touch of iodine and sea salt– a reminder of its coastal heritage. This smoky profile is softened by delightful undertones of dried fruit and vanilla, resulting in an inviting and rich bouquet of aromas.

To enhance the taste, make sure that the fish is not too salty as it might overshadow the gentle notes of the whisky. Opt for mild-flavoured fish like trout and bass, which will complement the whisky’s subtlety well. Pan Seared Trout

Their Islay roots ensured a robust, lingering finish, with the smoke and spice notes staying on for an encore. It was a satisfying end note for both whiskies, a round of applause that lingers in your senses, urging you to take another sip.