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 flavours produced in distillation and maturation. Lagavulin isn't 'smokey,' 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.
Lagavulin 16 - NOSE: smoke, peat and sea water, mulch and herbs, new car smell leather and tar. PALETTE: smooth and smoky with earthy leather and pencil shavings, clean and refined, cedar and peat are strong but extremely well balanced! Very very very good Islay! Like a perfectly balanced barbecue chicken and brisket dinner with all the accoutrements on a mild summer night. FINISH: smoke and more peat follow through, but oh so smooth and savory. A little cinnamon on the aftertaste, but smooth, refined, and elegant yet tough and rugged at the same time. 9.5/10