Lagavulin 16yrs.


westg

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One of Scotland's crown jewels. Nothing fancy, limited, serial numbered, exclusive...etc...but full of that charred bbq element that screams islay and warms you all the way down. Delicious.

Well spoken. It is certainly a peat monster and I love it for that but it's that balance of richness and meatiness that makes it spectacular.

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I've never been a big fan of the Islays in general, but I always liked having something on hand for whenever the mood struck. I went with the Laphroaig 18 y.o. for the longest time, until one day someone on FoH suggested the Lagavulin 16 y.o. I tried it, loved it, and and have been a fan ever since. I still have half a bottle of the Laphroaig 18 and I still like it every now and then, but it seems like I really need to be in the mood for a super-strong peat note for that one. The Lagavulin 16 still has that peat/smoke profile, of course, but it just seems a bit friendlier to my palate. Good stuff for sure!

Cheers,

~ Greg ~

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Parent's came to town this past weekend. We went to the liquor store here in PA and I was looking for the woodford rye. Long story short we walked out with the Rye on order, the Oban 14 (a personal favorite) and a Lagavulin 16 in the bag. I haven't had it to my recollection. But I'm excited.

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I love Lag 16. Its only recently that I started getting heavily into super pleated Islay. I used to stay with the likes of Caol Ila and Bunnahabbin lightly pleated. That being said you should try the Lag 12 CS.

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I don't get it. I had a glass of Lagavulin 16 last night to revisit it. It was peaty, but very little smoke. Definitely not the scotch that I remembered it to be. Tasted very light, even though it was 43%. Nice sweet backdrop to the palate, reminds me of a sherried Speyside in terms of the dark fruit- I don't know what this is barreled in- sherry or bourbon casks?

The finish has a nice cookie dough like yeastiness, a slight malt and some nuttiness.

If this is the current state of Lagavulin, I will have to go for the 12 yr cask strength or not drink it at all.

I don't mind it, but it was too light in the way that JW Black is too light.

Anyone who is a big drinker of this stuff- has it changed over time? Laphroaig is much bolder now- I thought they were comparable before.

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I don't get it. I had a glass of Lagavulin 16 last night to revisit it. It was peaty, but very little smoke. Definitely not the scotch that I remembered it to be. Tasted very light, even though it was 43%. Nice sweet backdrop to the palate, reminds me of a sherried Speyside in terms of the dark fruit- I don't know what this is barreled in- sherry or bourbon casks?

The finish has a nice cookie dough like yeastiness, a slight malt and some nuttiness.

If this is the current state of Lagavulin, I will have to go for the 12 yr cask strength or not drink it at all.

I don't mind it, but it was too light in the way that JW Black is too light.

Anyone who is a big drinker of this stuff- has it changed over time? Laphroaig is much bolder now- I thought they were comparable before.

Maybe it's because you've been having too much high proof/cask strength, mate. Anything below 46% will soon feel pedestrian. :lol:

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Maybe it's because you've been having too much high proof/cask strength, mate. Anything below 46% will soon feel pedestrian.

I thought about that, but Dalmore is 43% and does not drink like water. I don't know.
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I thought about that, but Dalmore is 43% and does not drink like water. I don't know.

Is it a bottle you've had for a while? Perhaps too much oxidation took place.

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