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Lagavulin 16 Years Old
 43%    |    70cl

Aged in oak casks for at least sixteen years, this much sought-after single malt has the massive peat-smoke that's typical of southern Islay - but also offering a dryness that turns it into a truly interesting dram.

Aged in oak casks for at least sixteen years, this much sought-after single malt has the massive peat-smoke that's typical of southern Islay - but also offering a dryness that turns it into a truly interesting dram.

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"Mr Lagavulin Sixteen, I remain your fan. Yours sincerely, -Serge. 90 points."

Serge Valentin 2015, whiskyfun.com

The perfect
SERVE

Lagavulin 16 Year Old demands to be served in a traditional whisky glass, neat or with a little water.

Pairing
WHISKY &...

Lagavulin's mighty flavours are delicious when combined with Gorgonzola, Roquefort or Stilton – or any other aged blue cheese.

More food pairings

Try
BARTENDER'S CHOICE

The Angus Collins uses Lagavulin's huge peat-smoke as a base for this whisky sour – ideal party serve.

View Recipe

14 + 20 /40 85.00

Lagavulin 16 Years Old On The Flavour Map
Taste the character and craft in every drop.

Smoky Rich Delicate Light

Region

A roaring bonfire from the coast of Islay.

Appearance

Deep amber gold.

Nose

Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness.

Body

Full, rich bodied.

Palate

Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood.

Finish

A long, elegant peat-filled finish with lots of salt and seaweed.

Information:

Distillery: LagavulinTM

Age: 16 years old

Strength: 43% ABV

Place of Origin: Islay

Region: Island

Taste:

in brief… Intense, peat-rich, sweet and salty.

in a sentence… An intense, peat-smoke nose with seaweed and some sweetness, salty and sweet flavours with hints of wood and a long peaty-salt finish.

AWARDS
Don't just take our word for it...

Expert Reviews
Insights from some of the best in the business

"The best nose so far, seaweed, salt, cherry. What a comfort whisky for that miserable cold day, gently lingering with a gentle drying but the flavours keep coming back. Fantastic!"

Sukhinder Singh 2011, Whisky Magazine, Issue 95, p.103

"Rich, chewy, slightly oily texture. Deep peat, thicks smoke, iodine, brine, charcoal, seaweed, tea (Earl Grey, Lapsang Souchong), and the aromas of a summer barbeque. Vanilla and light caramel soften the intensity, while subtle citrus fruit teases. Powerful, yet polished and seamless. After all these years, this whisky is still one of the finest standard-issue peaty, smoky whiskies!"

John Hansell, 2011, The Whisky Advocate Fall 2011, p.96

"The smoke hides behind dried oak tree bark and sultanas and the palate with a flavour of cherry drop sweets and black tea."

Joel Harrison 2012, Whisky Magazine, Issue 103, p.103

"A true classic in every sense that offers breathtaking depth."

Jim Murray 1999, Whisky Magazine, Issue 6

"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, 2012, The Whisky Advocate Summer 2012

"A monster truck nose with rich smoke, lychee and unripe pear, with prickly smoke and banana skin notes on the palate, and a superb long dark chocolate and smoky finish."

Dominic Roskrow, Malt Whisky Yearbook 2015, p.149