Soba45
Lagavulin 16 Year
Single Malt — Islay, Scotland
Reviewed
January 31, 2017 (edited May 10, 2020)
There are milestone whiskys in your life and this was one of them for me. It was a gateway into a style I now love - peated whiskys. With its perfect balance of peaty richness and a finish that went on and on well after the last drop had been drunk it was my favourite whisky. Nowadays it's perhaps on the milder side of what I enjoy but sentimentality will not let me deduct a star :-)
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@Soba45 haha! Yes. Islay not Islam.
@Soba45 i kinda like the non-auto correct version —-him taking a Lag16 through a spiritual conversion
@BDanner I'm guessing you aren't a practicing Muslim if you drink whiskey..haha..ah you have to love autocorrect :-)
@Soba45 thank goodness Lap10 is 86 here. That was my entry into the world of peat and is still my go to Islam, but the Lag16 is my favorite whiskey to date.
Will have to add the 12 and 8 to my wishlist :-). Yes for me now Laphroaig 10 is my standard go to. Really blew me away first time I had it especially as it was only 40% (NZ version). Usually I prefer around 46% these days. I've bought bottles for well under $50 USD which is great value. @Erodgers - hope you enjoy your 50th tasting :-)
No more waiting. I'm going to pick this up now. I've done 44 tasting notes on Distiller. This benchmark whisky will be my milestone 50th tasting note. Signing off as I get near the end of my bottle of Caol Ila with the broken cork. Gotta finish it before it deteriorates. Cheers!
I really love the Laga 16, but I have to admit that after tasting the anniversary release 8 year old and the cask strength 12 year old, those guys do not need to age their whisky that long. There is a wonderful flavor profile to both the younger versions, and as much as I feel like well aged whisky is really where it's at (as opposed to NAS), it really may just be words on the bottle and extra dollars out of the wallet at this point. The young stuff is just as good as the older stuff. The name Lagavulin is all I need to see on the label now. Cheers.
My entry point in the wonderful world of peat was a dram of Laphroaig, but Lagavulin probably would've done it, too.