Whisky Review/Tasting: Lagavulin 16 years 

Considering how good it is, can you really blame him?

james boueri whatever you did, congratulations brother.

😂 that's what he does when alone with it too

Glynn Matthews exactly lol.

Glynn Matthews I started laughing immediately! I believe he was making fun of my people! Love whiskey.com

I’m starting my first whiskey cabinet and ordered a bottle of lag 16! I have a bottle of glenlivet 18 already and a few different 12s

Haha those two are my favs too!

Does Lagavulin really taste like a campfire? Cause that’s the kind of taste I’m after like how a campfire smells apparently it tastes like it , and what was so bad about Laphroaig?

i need to buy a gift and i see that lagavulin 16 has so good reviews, but i saw bad reviews from individual commentators who complain of the intense smokiness. i'm confused.

100%

@@Whiskycom Thanks so much Horst!! Be well!! 🙂

Stevie G oh easily

@Stevie G: What a great thought. It would certain be a masterpiece.

+streetbob818 I'm trying this for the first time and I must say Ron knows his stuff when it comes to whisky.

+Francis Ducharme Ron Swanson drinks Lagavulin because Nick Offerman drinks this beautiful malt. Mr. Offerman was introduced to this spirit by a friend and hasn't turned back since.

me too : )

anyone have a good comparison to the laphroig triple wood?

So. Many. Of. Us.

Does it really taste like a campfire?

Yes it does

Yes, there is a small chance, that salt may enter the casks during maturation. But the salt has to enter firstly into the warehouse - which is possible thru the spray - but secondly it has to enter the casks. And this is really difficult due to the thickness of the staves. That companies place their marketing on their location is not new. I would do also. But close to none whisky returns to Islay. Why should they, when the bottling lines are on the mainland?

In my chemical point of view there really is a great variety of salts or rather ions which are tastable in the whisky, especially in these well matured peaty and un-filtered ones. These salts are mainly dissolved from wooden casks. It may even contain a little table salt but the real variety of salts is superior in complexity. Wood (of the cask) itself contains great variety of salts or rather ions, which can be proven by burning it into ashes. These ashes are mixture of metallic carbonates (for example CaCO_3) and metallic oxides (CaO). This proves there is metallic ions (cations like Na+, Ca2+, K+ etc) in the wood. These ions dissolve into whisky during maturing. Moreover these phenolic combounds from whisky including mentioned phenolic acids (and other complex organic acids as well) form some complex salts when pairing with metallic ions. I bet this is much more important reason for saltiness in palate than the location of casks during maturation. The idea of remembrance is somewhat childish.

Thank you and have fun with the Lagavulin 16

Pepe Simpson Isn't it hands down?

@@tolga1cool yep lol

@@tolga1cool maybe he's a cop who likes lagavulin

@@theKATofficial2 That would be hands behind your back 😝

Thank you. And let me help you with that. Whisky Tasting: Lagavulin Distiller's Edition 1997 / 2013 If you want me to taste any other bottles: www.whisky.com/forumblogchat/forum/forum/mm_forum_pi1/posts//whiskies_to_taste.html

Does it actually taste like a campfire smells?

Try Laphroaig Cask Strength.

Breaking Bad fan here?

@@polar1949 Jesseeeeeeeee!!!!

Because the 12yrs is bottled in cask strength and in smaller yearly batches.

Mark L I would say go for the Ardbeg 10 yr old next.

Laproaig 10 is smokey but sweet with a long, long finish... not as complex as the Lag 16

Laphroaig 18, delicious dram.

Laphroig Quarter Cask. That's a great, great whisky. Far more of a punch in the face than Lagavulin 16. It carries no age statement but I'm not a snob.

Caol Ila 12

Megawatt There is a distinct iodine (medicinal) taste in there.

Had a sip of this whiskey today. It tasted like the smell of hospital disinfectant.

It was not needless to say that.

I always thought that too. But in the meantime I am no longer sure, how high the sherry cask content really is.