Bold aromas of peat smoke and chimney soot marry with vanilla cake and citrus oil to make an incredibly complex and inviting nose. The palate is lightly honeyed, but ultimately gives way to the aggressive but delicious flavors of campfire and crushed seashell.
Lagavulin is a classic example of how smoke isn’t a blunt instrument that covers everything in a fog, but an element that works with all the flavors produced in distillation and maturation. Lagavulin isn’t ‘smoky,’ its peat moves into a weird territory of Lapsang Souchong tea and pipe tobacco, fishboxes and kippers. It smells of laurel and light cereal, but is always sweet. The palate shows more creosote, with hints of kelp and a little touch of iodine. Complex. - Dave Broom
Color: Deep amber gold.
Aroma: Intense peat smoke with iodine and seaweed and a rich, deep sweetness.
Taste: A rich, dried fruit sweetness with clouds of smoke and strong, barley-malt flavours, warming and intense. At the back of the mouth is an explosion of peppery smoke.
Finish: Huge, long, warming and peppery with a distinch appetising sweetness.