Lagavulin 16 Years Old Single Malt Scotch Whisky

Distillery Background and History

Founded in 1816 on the windswept coast of Islay by John Johnston and Archibald Campbell, Lagavulin stands as one of Scotland’s oldest distilleries, shaped by its rich illicit-distilling past dating back to 1742. Acquired by the Mackie family in the mid-19th century—Peter Mackie later spearheading its rise to prominence—it became one of the iconic “Classic Malts” under Diageo ownership. Known for its single malthood since 1880, Lagavulin’s distinctive red-brick chimney and coastal warehouses make it a legendary Islay institution  .

Master Distiller and Production Philosophy

Lagavulin’s current team, led by the Cellar Master at Diageo’s Classic Malts division, continues a decades-long tradition of heavily peated, expressive malts. The focus remains on balancing assertive peat smoke with rich sweetness and maritime character, using a mix of bourbon and sherry casks, steady fermentation, and restrained chill filtration to preserve the whisky’s bold yet harmonious profile .

Source of Ingredients (Grain, Water, Yeast)

Produced from 100% malted barley sourced via Port Ellen Maltings, fermentation uses traditional strains in pine washbacks. Water is drawn from Loch Sholum and Lochan Sholum. The barley is dosed with peating levels that produce characteristic coastal smoke and iodine notes, expressing the terroir of southern Islay  .

Distillation Process

Using classic copper pot stills—two wash stills (~12,300 l) and two spirit stills (~12,900 l), steam-heated since 1969—Lagavulin distills twice. The iconic tall chimney and precise distillation parameters help capture a rich, oily spirit that supports long maturation and signature smokiness  .

Maturation & Cask Information

Aged for 16 years primarily in ex-bourbon and ex-sherry casks, this expression balances sweet vanilla and dried fruit overlay with intense peat and brine. The cool, maritime Islay climate slows maturation to enhance depth and integration. The whisky is chill-filtered and colored before bottling at 43% ABV  .

Tasting Notes

Rich peat smoke leads, followed by seaweed, iodine, brine, and charred wood. Underneath lies dark fruits, plum, spicy oak, and tobacco. The palate is savory yet sweet, ending long with smoke, salt, and warming oak spice .

Food Pairing Suggestions

Pairs beautifully with smoked salmon, grilled octopus, sharp blue cheese, charcuterie, and dark chocolate. Its intense aroma and coastal character also complement oysters, barbecue, and spiced meat dishes.

Serving Suggestions and Ideal Glassware

Serve neat or with a few drops of still water to open aromas in a Glencairn glass. Ideal serving temperature: around 15–18 °C to maintain balance and aroma clarity.

Storage and Aging Potential

Bottled at 43% ABV with added coloring and chill filtration, Lagavulin 16 is ready to drink upon release. It remains stable and enjoyable for several decades if stored upright in a cool, dark place—though no further maturation occurs once bottled.

Grain Type & Mash Bill (if applicable)

Single malt whisky – 100% malted barley

ABV (Alcohol by Volume)

43% ABV

Scores

• Jim Murray’s Whisky Bible: 95/100 – praised for “great spice and saltiness balancing the peat” 

• Distiller community average: ~87.5/100 (43.75/50) - “quintessential peaty Islay malt”