When you think of , what springs to mind? Plumes of smoke spitting from your Glencairn? A boggy peat monster that twists across the tongue coating your throat in throes of maritime magnificence? For many, Islay and go hand-in-hand. Perhaps the distillery, alongside Laphroaig and Ardbeg, has become more than just a name in whisky, responsible for something larger, a representative of its terroir, a hallmark of the region’s style and the undeniably unique characteristics of its scotch. 

Today we take a look at the flagship malt from the entire Islay region and review Lagavulin 16 Year Old Single Malt. Lagavulin 16 has become one of the whisky world’s hottest commodities, with the iconic style transcending that of its Scottish counterparts. While sherry-finished malts remain in vogue as the most palatable and approachable mass-produced whiskies, distillers such as , , , , and have emerged as the new rebels of scotch whisky, proliferating a style that at face value should not be as popular as it is, and doing so in a way that has forced whisky purists to rethink conventional whisky-making.

Situated on the south coast of Islay, Distillery was founded in 1816 by John Johnston, and has been responsible for crafting some of the world's finest Islay single malt whisky ever since. The Lagavulin distillery's coastal location is an integral part of the whisky's inimitable character, as the rugged coast and peat bogs of Islay give Lagavulin its signature smoky and peaty charisma.

While it would generally be construed as non-chill-filtered, in keeping with Lagavulin’s ethos and ‘prototype’, many of its whiskies including the Lagavulin 16 are in fact chill-filtered. This means that many natural impurities are removed from the spirit as a means of making the final product more palatable and approachable to the end-customer.

Think maritime, think seaweed, think a pipe of tobacco billowing from behind the helm of a fishing trawler. This is the imagery and iconography that Lagavulin conjures, and is distinctly imbued in the natural and nurturing way of Islay. 

Islay is known for an inimitable style of single malt whisky, characterized by the sheer weight of its peaty flavor, thick smokiness and maritime influence. The harsh climate and rugged terrain of Islay create the perfect conditions and environment for whisky production, as the island's peat bogs provide a natural source of fuel for drying the malted barley, and the brisk sea air imparts a salty tang to the whisky as it matures in oak casks.

This style is not exclusive to Lagavulin, but represents an entire regional phenomenon across a number of distilleries, each with its own nuances and intricacies. For Islay, the climate is the whisky and becomes an innate and inherent part of each single malt scotch. Ardbeg, Bowmore,  Bruichladdich, Kilchoman and Laphroaig are similar powerhouses of the region, though there is no doubt about the stature of Lagavulin 16 in this space, and stands at the top of the proverbial hill.

As we’ve touched on above, Lagavulin 16 is typically Islay and as one would expect from a smoky whisky like Lagavulin, the nose is dominated by rich, thick smoke aromas, like chewing tobacco or a fine cigar, doused with hints of seaweed and iodine. Smoke isn’t completely overpowering however, there are also refined notes of vanilla, honey and caramel, which intertwine with the classic Islay profile, complementing and shaping the rest of the whisky and informing the smoky flavors whilst adding depth to the whisky's overall profile.

Sheer electricity on the palate, this is where Lagavulin 16 truly shines. You’re immediately struck by smoke and peat, coating the throat and almost overwhelmed with full-bodied, rich maritime flavor. It’s unbelievably complex and a sip certainly not designed for beginners or folk who are new to whisky. 

The smoky notes are lengthy at the front and center, and a distinct peatiness is noticeable throughout. While this is prevalent and exceptional, it’s balanced elegantly by sweet and fruity undertones, think ripe rockmelon and faint lemon peel, with warm vanilla and cream. More nuanced layers emerge, hints of oak and spice round out the sip, adding a warming, interesting addition to the whisky's smoke bomb flavor profile.

The finish is reminiscent of a healthy puff of cigar, full of thick smoke. Expect a chestwarming finish, long and lavish, with an extended sweetness that mimics the fruity undertone seen throughout the palate, with more of the same pleasant smokiness enveloping and lingering on the palate. Truly a whisky to savor and one that encapsulates the Islay style, adding a depth and complexity that is a trademark of the Lagavulin distillery.

It would be remiss to Overall, Lagavulin 16 Year Old Single Malt Scotch is a truly iconic Islay whisky that is rich, complex, and full of character. Its history is rooted in the rugged coast of Islay, and the whisky itself is a testament to the island's unique terroir. With its smoky and peaty flavors, Lagavulin 16 is a true connoisseur's whisky that is sure to impress even the most discerning of palates. Whether enjoyed neat or with a splash of water, Lagavulin 16 is a whisky that will leave a lasting impression on anyone fortunate enough to taste it.

Islay has a special place in the heart of many whisky lovers all over the world. Despite the reputation, peat isn’t the be-all, end-all of Islay whiskies. is well known for going against the grain with its portfolio of unpeated-yet-delicious drams. 

In the early 2000s, the scotch producers wanted to rethink how whisky is made. At the same time, they wanted to clap back at industry whispers of “illegitimate” and “not a true islay.”

Whatever the reasons, was our reward.

Bruichladdich turned a few heads when the first batch of Octomore was bottled in 2008 peated at 80.5 ppm. For reference, Ardbeg 10 Years Old is typically peated between 50-60ppm. 

The next batch of Octomore would rise above 140 ppm. Later releases were cruising past 200 ppm before cresting at 309 ppm with the launch of Octomore 8.3!

At this point, Bruichladdich had proven their worth to peat-chasers. Perhaps it's no surprise that the Octomore signaled the return to a semblance of balance, focusing on “softer smoke.”

Like all -.3s in the series, is distilled from 100% Islay barley. The barley was harvested in 2012 from the Irene Field at the Octomore farm, a stone’s throw from the Bruichladdich distillery. 

Octomore 10.3 is bottled at 61.3% ABV and peated at 114 ppm (still double a standard Ardbeg). The whisky was aged for 6 years first fill ex-American oak pours a straw-colored gold. 

The whisky was given 20 minutes to breathe in the glass before sampling.

As part of the “Super Heavily Peated” Octomore series, it’s not surprising that smoke isn’t the first thing that jumps out of the glass. Instead butter and lemon rise to the top—seafood anyone?

The lemon soon evolves to a fruitier aroma, almost like a whisky sour. Despite the price of the bottle, I’m tempted to try it with my sour mix. (That would likely be a waste of rare whisky but I digress). 

Diving beneath the lemon at the surface is burnt sugar, caramel, and vanilla. Oh, and now there is plenty of smoke and maritime character. The peat is on the lighter side, it feels more natural in this setting, blending in with the complex olfactory environment. 

Adding a drop of water enhances the vanilla and baking spices and a lemon-candy character. Tempting to have a dram as a remedy for a sore throat. (Likely, another bad idea).

Upon taking a proper sip, the whisky assaults your palate with smoke and fire. Okay, so this an Octomore after all. The 10.3 showcases the gentler side of peat, but this dram is definitely not for single-malt novices. 

The whisky has a medium oiliness, more like maple syrup than olive oil. After putting out the peat fires, notes of overripe bananas, and lemon/ orange zest filter through.

After adding a few drops of water, the familiar character of salt and seaweed returns. Citrus is accompanied by notes of shortbread and vanilla bounded by smoke. 

There’s a pleasant, round smoke character that lingers. The finish is peppered with hints of black pepper and clove but then suddenly vanishes.

All that’s left is a glaring reminder that what you’re drinking is over 122 proof. It’s a bit like listening to a song that ends in the middle of a bar. 

While unexpected, the dissipating finish is a friendly reminder that’s it time for another taste

The Octomore 10.3 is a key turning point in the direction of Bruichladdich’s peat monster portfolio. With the uniqueness of the local Islay barley, the 10.3 is a must-have for any serious Islay collector. 

This whisky will take you on a wild ride. Released in 2019, there will be less and less of this Octomore in the wild. Best grab a few bottles while you still can!

A special barrel select release from made in association with ‘The Whisky Club’, the Glenmorangie 12 Year Old Amontillado Cask Single Malt Scotch Whisky is the Highland distiller’s first-ever collaboration on a . This particular expression makes use of some of the most unique and finest quality Spanish Sherry casks available, hand selected by Glenmorangie Master Distiller Dr. Bill Lumsden in tandem with the team behind The Whisky Club. For fans of well-made, sherry-forward , the Glenmorangie 12 Year Old Amontillado Cask is a guaranteed hit, easily approachable and an immersive sipping malt.

For collectors, there is a disappointing lack of box, and with this being the first collaboration that Glenmorangie has done with a partner, the collectibility of this particular bottling is undeniable. With that being said, this is a whisky drinker’s malt, and is designed to be enjoyed by connoisseurs of exceptional sherried scotch. 

On first impressions, the Amontillado Cask has a rich amber hue, suggesting there is a solid degree of sherry influence. The pour itself has good viscosity for a 12-year-old, which is reinforced once we begin to taste, but first the nose and aroma.

Distinctively sweet, there’s plenty going on from the outset and throughout. Ripe orange and canned peaches with a wry hint of sherry immediately present. Glenmorangie suggest ‘orange and poppyseed cake’ in their notes, however I found it more to be a baked cobbler with some suggestion of burnt toffee and creme brulee. After letting the dram breathe, a rich nuttiness becomes clear and is a nice underpinning comlementary note to the citrus and sherry.

At 92-proof, there is a tingle immediately on the lips, citrus, spearmint and a certain pepperiness that awakens and enlivens the palate. Amidst the citric, zesty forefront, hints of an earthy cacao-like nuttiness, with sherried oak emerging alongside more fruit and what Glenmorangie describe as ‘orange sherbet’. An oiliness is apparent in the malt, with a good level of viscosity, which produces a faint leathery character at the back of the throat. This is a lovely sip, and one that shows the combination and influence of Amontillado sherry cask finishing, without dominating and losing the innate charisma of Glenmorangie’s terroir.

An extended, lengthy finish that lingers in the mind too. There is an almost treacle like quality to the finish that seems to stick to the mouth and coat the throat. Leather remains present, however there is a syrupy sweetness that is overarching and altogether endearing. Neat, the finish has a subtle heat and warmth, however I found when opening this up with a couple of drops of water, it explodes with more of the sherried citrus that we see earlier on. A truly exceptional single malt whisky.

Score: 89/100

Watch what Dr. Bill Lumsden has to say about this release: