The Best Whisky For Beginners: Lagavulin 16 Review

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Lagavulin 16

Age Statement: 16 Years

Strength: 43% ABV

Cask Makeup: Ex-bourbon and ex-sherry casks

Nose

Lagavulin 16 is a delightful mix of sherry and peat. I catch hints of medicinal smoke, salinity, and dry wood smoke, with burnt ends barbecue, savory blood orange, and glazed strawberries. A buttery oak is showing its age, accompanied by an elegant perfume note. Despite these sophisticated notes, it remains fresh and tangy with balsamic vinegar, green moss, bitter prunes, and dark chocolate in one tasting. It’s rich yet balanced, making it a nose to savor.

Palate

The mouthfeel is medium-thin, where the peat takes center stage but is balanced by lots of fruit: orange, juicy raisin, sharp peach, and some lime. The smoke becomes woodier, leaning towards the bitter and savory end of the palate with dry wood, char, dry barbecue, salty pretzels, tannins, hot peppers, and peppercorns. Subtle sweet notes of vanilla and sugary oil (simple syrup) round out the experience, although it can feel a bit watery over time.

Finish

The finish is medium in length, sometimes stretching to medium long. It features soft sweet peat, mild barbecue smoke, fig, orange, orange zest, and sweet peppers. Mature notes of dark chocolate and unsmoked tobacco leaf emerge later, with the oak influence being mild, allowing greenish notes and coastal salt to shine through. The finish wraps up with sweet fruit jams.

Final Note

Is Lagavulin 16 perfect? Maybe not. It’s chill-filtered and colored, with a lower strength than some enthusiasts prefer. However, its underlying character and balance are still brilliant. While my rating has dipped slightly as I’ve tried around 300 different whiskies, Lagavulin 16 still holds a special place in my heart.

Finish

The finish is big and drying, with savory, tarry notes that build up alongside a complex iodine profile.

Overall

Laphroaig’s 10 Year Old is the only malt in their range that John Campbell recommends trying with water. Trust me, it’s worth it. Adding a bit of water opens up the palate significantly, revealing a dazzling array of additional flavors. Cheers!