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Released to commemorate the 200th anniversary of the founding of Lagavulin distillery by John Johnston in 1816, this eight-year-old is big and smoky, with sweet spice that becomes apparent with a drop of water. Inspired by the visit of Alfred Barnard to the distillery in the 1880s when he tried an 'exceptionally fine' eight-year-old from the distillery, this is a fitting tribute for the milestone.Tasting Notes (2)
- Black Pepper
Our wine expert, head buyer and experienced sommelier Dawn Davies MW, recommends Lagavulin 8 Year Old to bring out the best in these dishes.
- Goats Cheese
- Chicken Satay
Tasting Notes by Stuart P
Cracked black pepper and aromatic woodsmoke at first, then fresh notes of orange and lemon peel. Appealing aromas of bonfires, hot shells and a touch of smoked meat. A little water brings out aromas of peach and green apple.
More woodsmoke, plus crunchy oatmeal and honeyed fruit. Rich mouthfeel, with notes of tobacco, bonfire embers and a peppery, spicy note.
The soft peat and characterful woodsmoke lingers for a long time.
Classy and complex, this has less fruit than the regular 16 Year Old, but adds a delicious extra layer of smoke and bite.
Producer's Tasting Notes
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.
Light, growing pleasantly oily.
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 mid-palate 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.
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.
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This is one of the worst single malts I have ever had and I can’t believe Lagavulin would put their name on it. It looks like white wine in the glass and the nose is bad grappa or cheap vodka.......the finish is more like screech of some alcohol mixture.....but not elegant or refined Single Malt. I don’t get the good reviews.
It is more meaningful because it is the 200th anniversary product
This 200th anniversary 8yr old was described as 'exceptionally fine' and I can confirm that to be true. Far more rich than the 16yr, much more peat and smoke which lingers in your mouth for ages afterwards. Add a couple drops of water and it instantly becomes more sweet while opening the dram up nicely. This is a brilliant expression of Lagavulin and I would highly recommend to anyone who enjoys peated whisky. Would I buy another bottle? ABSOLUTELY.
This is one of the best whiskeys I have tasted. I do prefer the peaty taste of the Islay whiskeys and especially Lagavulin than other malts but this one is above the norm. A definite treat for a Saturday evening to be sipping this exquisite whiskey.
Not bad. Not brilliant either. The colour doesn't inspire and it lacks complexity and depth. Not a Lagavulin to nurse. However, has enough of the Lagavulin character to justify the brand. Preferred the very similar 10yr old.
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