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Lagavulin 25 Years Old
 51.7%   |    70cl

This bicentenary limited edition is magnificently full-on in flavour – a celebration to honour 200 Years of Lagavulin Distillery Managers.

This bicentenary limited edition is magnificently full-on in flavour – a celebration to honour 200 Years of Lagavulin Distillery Managers.

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“The 25 Year Old is a sublime expression of Lagavulin, I couldn’t think of a better way to pay homage to the distillery managers.”

Dr Nick Morgan, 2016

The perfect
SERVE

The limited edition 25 Year Old calls for some special attention. Make time to enjoy neat in a whisky nosing glass, or with maybe just a drop of 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

10000 + 20 /40 25050

Lagavulin 25 Years Old On The Flavour Map
Taste the character and craft in every drop.

Region

Islay.

Appearance

Deep, red-hued chestnut. Slow, lingering.

Nose

Profound, complex and dry overall. Rich yet elusive, it really takes time to open up, first offering liquid dried fruits; figs, dates or prunes and a trace of treacle toffee.

Body

Medium-rich, coating.

Palate

A voluptuous, oily texture, with a bitter-sweet and gingery, slightly drying start. Intense, with masses of charred wood, oak-smoked meats, honey, burnt treacle tart and ash.

Finish

Long, smooth, sweetly honeyed and elegant, with slowly rising fragrant wood smoke, ash, salt and a subtle, chilli like heat; followed by cooling eucalyptus.

Information:

Distillery: LagavulinTM

Age: 25 Years Old

Strength: 55% ABV

Place of Origin: Lagavulin

Region: Islay

Available from: specialist Whisky shops and Lagavulin Distillery 8,000 bottles available worldwide.

In brief: Rich, intense and complex; deeper, less racy and more rounded than younger expressions, while just as drying. This mature Lagavulin shows a full range of smoke blackened, meaty and peaty notes that are wonderfully offset by balancing ripe fruits, mintiness and sweet cereals.

Palate:

A voluptuous, oily texture, with a bitter-sweet and gingery, slightly drying start. Intense, with masses of charred wood, oak-smoked meats, honey, burnt treacle tart and ash. Then, refreshing spearmint. Salty, then sweet, with water; gentle peat and spearmint. Now it’s soft, comforting and relaxed.

Nose:

Profound, complex and dry overall. Rich yet elusive, it really takes time to open up, first offering liquid dried fruits; figs, dates or prunes, a trace of treacle toffee with almost no sweetness and a distant faintly medicinal note of wood polish, which takes on char and smoke, as with a fine old oak chest left too close to a roaring fire. Gradually you discover jammy notes with roasted meats and honey; even, a raspberry coulis. Finally, there are clean ripe red apples, mint and, in time, a whiff of sealing wax. Water brings up soft toffee and milk chocolate, sweet marzipan over sour cherries, cold smoke, burnt timbers and pine resin.

Finish:

Long, smooth, sweetly honeyed and elegant, with slowly rising fragrant wood smoke, ash, salt and a subtle, chilli like heat; followed by cooling eucalyptus. Finally, oily and bittersweet,with burnt orange peel, all of it lingering deliciously. Softer with water, which brings a late, quiet pungency.

#Lagavulin200

An anniversary, and especially a 200th anniversary, should be celebrated with something special. So we have created this very special limited release. Matured exclusively from sherry casks it is deeper, more bitter-sweet and yet richer than the Lagavulin we know. A great whisky to mark the occasion. The anniversary itself deserves nothing less. But this fine 25 year old is not only here to celebrate the anniversary itself. It’s also our way of celebrating the characters and craftsmen in its history, whose stories made Lagavulin what it is today.
Deep-coloured, rich and intense; more rounded than other expressions, while just as drying, this mature Lagavulin shows a full range of smoke-blackened, peaty notes wonderfully offset by ripe fruits, a minty freshness and sweet cereal. Subtle and reserved on the nose, it yet has a gloriously full taste, especially at natural strength. There’s a smooth texture, with a bitter-sweet, gingery and slightly drying start. Then it’s intense, with charred wood, honey, and burnt treacle tart. The finish is long, smooth, sweetly honeyed and elegant, with slow rising wood smoke, ash, salt and a subtle, chilli-like heat; followed by cooling mint.
There are just 8000 bottles of this special 25 year old, with which to celebrate the men and woman who made Lagavulin what it is today. Is it in itself a Lagavulin to celebrate? We think so, and we hope the people we salute, some of whose names appear on each bottle, would agree. There isn’t room there for all the characters of Lagavulin but there is for a great many, each one of whom deserves a paragraph which space does not allow. So let’s toast Georgie Crawford and her team at Lagavulin today. Thank you for bringing us one of the world’s great drinks. Happy 200th Anniversary! Slainte!

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