As the health care debate rages in the United States, I wish to offer an alternative to the kerfuffle. Scotch. That's right. Good ol' Single Malt Scotch, which can be used for medicinal purposes. Although I've only spent exactly 24 hours of my life in Scotland, I am certain I can vouch for the Scottish in its healing qualities. They do call it the "water of life", after all.
No doubt there are more than a few whisky fans on DKos, which prompts the need for an occasional discussion of single malts. This week, in my debut in DKos whisky writing, I'm going to explore Lagavulin and their 16 year old expression in particular.
Lagavulin's distillery is located on the island of Islay. For the newcomers out there, Scotch is subcategorized by whichever region its distillery is in. The main regions are Islay, Highland, Lowland, Speyside, Campbelltown and Island. Yes, Islay is an island, but it is different from the Island region, which has a more northerly location.
Islay whiskies are well known for their peaty, or "smokey", flavor. In fact, the first time I tried Lagavulin, it instantly made me feel like there was a campfire in my mouth. Fortunately, this was a good thing and a very good flavor.
The Lagavulin distillery has been in operation since 1816. As with many distilleries, there has been many changes of ownership and it is currently owned by the Diageo group. The 16 Year Old, as pictured, is part of their "Classic Malts" lineup.
The Official Website for Lagavulin tells us:
The barley used to distil Lagavulin™ is malted at nearby Port Ellen and has a strong peat aroma - it has perhaps twenty times as much exposure to peat smoke as a typical Speyside, Cragganmore. Fermentation of the barley is a slow process, too. Between 55 and 75 hours are taken for the full peat-rich flavour of the locally-malted barley to come through.
The four stills at Lagavulin, two of them pear-shaped in the style inherited from Malt Mill, take this peaty wort and give it all the time and care it deserves. Following the original practice, Lagavulin™ receives the slowest distillation of any Islay malt - around five hours for the first distillation and more than nine hours for the second is the norm. This long distillation is often said to give Lagavulin™ the characteristic roundness and soft, mellow edges that devotees rightly prize.
That's all well and good, but seriously, how does it taste?
Michael Jackson, the late and esteemed beer and whisky writer, says:
Nose
Lapsang Souchong and fruity sherry.
Palate
The dryness is at first offset by the sweetness of the sherry character. As the palate develops, oily, grassy, and, in particular, salty notes emerge in a long, sustained, aggressive, attack.
Finish
A huge, powerful, bear-hug of peat.
Comment
The driest of Islay malts, and an established classic.
Jim Murray, who writes the fantastic Whisky Bible, chimes in with:
Nose
Massive peat. Ultra-intense iodine carries a shade more spice than of old. The fruity-sherry notes are clean, vanilla is much deeper. Beautifully layered.
Palate
Peat so thick you could stand a spoon in it. Chewy iodine bolstered by sherry and big oak.
Finish
A little spice lightens the grip of the peat and vanilla. Dries off with malt, dried dates...and iodine.
Comment
A true classic in every sense that offers breathtaking depth.
In my opinion, Lagavulin is one of the finer single malts you will find. The whisky definitely has an impact with the smokiness but there is also a nice sweetness to it. The lingering finish is wonderful, because you can sip an ounce and keep the flavor rolling in your mouth long after you are finished.
The one drawback to Lagavulin 16 Year Old is that as Scotch and single malts have gained popularity in recent years, they've been unable to keep up with demand to a certain degree. It's one of the more expensive "common" single malts. Here in British Columbia, a bottle runs you $125 CAD. In many places in the States, you can expect to pay over $70 USD for the privilege of swilling it around your mouth.
My bottle is nearly empty and this alone is nearly enough reason to weep.