Lagavulin 21 yo 1997/2018 (56.6%, OB for ‘European Lagavulin Fans’, cask #0001, European oak, 158 bottles) - 060519 - by Angus - 271018 Lagavulin decommissioned their own floor maltings in 1974 and they began to get their malt from Port Ellen. The distillery ran a two day working week until the 1980s, which has resulted in some problems meeting the high demand for their whisky over the years. Lagavulin 8 offers an intriguing introduction to the world of Islay whiskies. It’s peaty yet refreshing. Light yet complex. The smoky sweetness dances around on your palate, flirting with citrusy hints before leaving a warm, lingering finish. Releasing this as their big anniversary bottling is a bold move by the distillery and might be a portent of things to come. It’s true that young whisky, especially peated whisky, can be good. It’s Not as rich as older whisky, but good and different, and it’s interesting to see a distillery showcasing it so prominently. I wonder how many other distilleries will follow in the Lagavulin 8 Years’ footsteps and release a younger age-stated version in a way that allows them to test the market and see how it reacts.

Genel Yorum : Lagavulin 8’i değerlendirmek için markanın standart ekspresyonu 16 ile kıyaslamak en mantıklısı. 16’ya göre en önemli fark 8’i çok daha vahşi ve ne yazık ki dengesiz bir viski olması. Burunda genç karakterine rağmen keyifli bulsam da damakta biraz dengesiz ve gövdesi düşük bir ekspresyon. Kör bir tadımda 8 yıldan daha genç bir viski olduğunu söyleyebilirdim. Bu yazı ilginizi çektiyse; 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. Lagavulin 15 yo 2001/2016 (54.2%, OB, 200th Anniversary, Casks of Distinction, Private Collector Edition, hogshead, cask #9554, 264 bottles) - 210317 We may sell, license, transfer, assign or in any other way dispose of the Service (including Members) to any third party without any notification to you, e.g. (but without limitation) in connection with any reorganization, restructuring, merger or sale, or other transfer of assets. Smell: Smoke, of course, but more subtle than I remember. Ashtrays. Sea salt. White pepper. Touch of brine. Some citrus, especially lemon. Subtle honey. Vanilla. Fresh oak. Malt. Hay. Touch of liquorice.Lagavulin 16 feels more mature, weighty, and full-bodied. It coats your palate beautifully, leaving you to savour it slowly and luxuriously. It’s an experience that feels sophisticated and well-rounded. Lagavulin 'Jazz Festival 2017' (57.6%, OB, refill American oak hogsheads and refill European oak butts, 6000 bottles) - by Angus - 020219 Is this a NAS (non age stated) whisky by the way? Technically it fits the profile, being under 10 years old. But they are stating its age. I guess it still is a NAS whisky, because it’s that young… Lagavulin 12 yo White Horse (43%, OB, Auslandisches Erzeugnis, German import, 1970s) - by Angus - 251220

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. Lagavulin 16 year old single malt is my all-time favorite, so needless to say, I’m a big fan of Lagavulin distillery. Lagavulin is not known for wide range of whiskies: they have their flagship whisky, the 16YO, and a cask strength 12YO – both absolute beauties. So when I heard that they were releasing an 8 year old Lagavulin single malt, I was excited. Even though the skeptic in me was having some doubts. Lagavulin has done things their way, no jumping on NAS whisky band wagon, no over branding – just simply making great whisky.Nose: Tons of kippery peat mixed with a fresh grainy sweetness, like multigrain bread toasted over an industrial fire and slathered in clover honey. Notes of briny salt overlay a fundamental freshness, aromas of ripe pear and soft dried apricot. There’s also a bit of hay-like character, but very lively and fresh-cut. Peat skews towards the maritime, but the smoke is bold too.

For the Lagavulin 16, you can venture into richer territory. Its robust character stands up to heartier foods. Smoked meats and aged cheeses are a delight when paired with this whisky. And if you’re in for a dessert, dark chocolate matches the rich, smoky sweetness of the Lagavulin 16 perfectly.Lagavulin 16 has a well-balanced flavour profile. It’s peaty but not overwhelmingly so, sweet but not cloying. The intertwining notes of fruit and malt add complexity and depth. However, just like its younger sibling, the smoky aroma could come off too strong if you’re new to peated whiskies. It’s fairly intense. Dun Naomhaig Water ‘Edition Maltmill, batch 2’ (40%, Reifferscheidt, Romantic Rhine Collection, bourbon and sherry, 180 bottles, 2014) - 010915 Pears and apples bowl out of the glass followed by notes of cinnamon, honey, peat and vanilla rich spirity malt with a light bit of bubblegum. I’ve never encountered bubblegum in any Lagavulin I’ve had, but that’s the thing about young whisky; it reveals characteristics that might get covered up the older it gets.