Lagavulin scotch is not just a top-shelf liquor, but the singular top-shelf example of the whiskies of the Islay Islands of Scotland. As the interest in premium whiskey began principally with the aged examples of single malt scotch, the Lagavulin label has attracted a great deal of attention, and even expanded its varieties to meet the increased interest and demand.
Identification
Scotch is a kind of whiskey that made solely in Scotland. It is distinguished by being made primarily or solely from malted barley. By law, scotch must be aged in an oak barrel for at least 3 years, but in actual practice scotch whiskey is often aged in barrels that have been previously used to age other forms of liquor (thereby creating a unique flavor) and for far more than a mere 3 years. Scotch in general is noted for its powerful peat aroma and warmth.
Significance
Lagavulin scotch whiskey is a label made on the Scottish island of Islay (pronounced "eye-la"). The name is derived from the Gaelic word "lag a'mhuilin," or "hollow by the mill." The label is known for its full-bodied and balanced scotch with a strong peat-smoke nose.
History
Lagavulin began in 1816 with the foundation of two separate distilleries, one right next to the other. Eventually, one bought out the other, although knowledge of which one did the buying has been lost to history. Whiskey-making on the site dates back to the middle eighteenth century, and perhaps even further back. It is among the oldest still-standing distilleries in Scotland.
Types
The standard Lagavulin label is the 16-year-old single malt scotch, which tends to run for $65 a bottle. There is also a Distiller's Edition, aged in Spanish white wine casks, and 25- and 30-year-old labels. Lagavulin also recently released a 21-year-old scotch aged in sherry casks.
Considerations
Lagavulin is often called the Lord of Islay Scotch, and rightly so. It is easily the most complex, yet at the same time most exemplary label of the Islay scotches.
Expert Insight
Scotch is typically aged for much longer than whiskey in the United States. The main reason for this is that American whiskey (such as Kentucky bourbon) is made and aged in places that have a much warmer, more humid summer than is the case anywhere in Scotland. This means these whiskies mature more quickly in the barrel than is the case in the cooler climate of Scotland.
Tags: Lagavulin label, Lagavulin scotch, malt scotch, scotch whiskey, single malt, single malt scotch, than case
