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Lagavulin 8 Years Old
 48%    |    70cl

This bicentenary limited edition is magnificently full-on in flavour – a celebration of the people and craft that make Lagavulin great.
This bicentenary limited edition is magnificently full-on in flavour – a celebration of the people and craft that make Lagavulin great.

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"We tasted some eight years old before starting, which was Exceptionally fine"

Alfred Barnard, 1886

The perfect
SERVE

The limited edition 8 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

1 + 20 /40 52

Lagavulin 8 Years Old On The Flavour Map
Taste the character and craft in every drop.

Smoky Rich Delicate Light

Region

Islay.

Appearance

Light gold.

Nose

Immediately quite soft with clean, fresh notes, faint hints of milk chocolate and lemon – developing fragrant, tea-scented smoke alongside nose-drying, maritime aromas.

Body

Light, growing pleasantly oily.

Palate

A magnificently full on Lagavulin taste that’s somehow even bigger than you expect, and charred, with minty, dark chocolate.

Finish

A clean, long and smoky finish – subtle, minted smoke, chocolate tannins and finally warming, leaving the palate dry as sweet smoke lingers on the breath.

Information:

Distillery: LagavulinTM

Age: 8 Year Old

Strength: 48% ABV

Place of Origin: Lagavulin

Region: Islay

Nose:

Immediately quite soft with clean, fresh notes, faint hints of milk chocolate and lemon and then developing fragrant tea-scented smoke alongside nose-drying, maritime aromas, with subtle cereal. A prickliness seen earlier now develops, while the trademark Lagavulin dryness emerges as fresh newsprint. Softly sooty. Softer, fuller and more rounded with water: it’s not hugely fruity but there’s just a trace of red berry preserve, perhaps, beneath the smokiness, which comes sharply into focus.

Palate:

A soothing light texture, with a magnificently full on Lagavulin taste that’s somehow even bigger than you expect; sweet, smoky and warming, with a growing, smoky pungency, then dry, with more smoke. Charred, with minty, dark chocolate. Beautifully balanced midpalate then salty, oven-charred baked potato skins and smoke. Water rounds things, the taste still mighty yet more succulent, sweeter, spicier and now tongue-tingling, mint-fresh and warming.

Finish:

Lovely; clean, very long and smoky. Smoothly, subtle minted smoke surrounds chocolate tannins, leaving a late drying note to emerge in time. It’s warming, soft and still smoky with water, not as long or intense now, yet still leaving the palate dry as sweet smoke lingers on the breath.

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