200 years is a long time for a whisky distillery to be producing single malt Scotch. It is something Diageo-owned Lagavulin is proud to say it is celebrating this year, with a heritage dating back to 1816. As part of its bicentenary festivities, it is releasing a limited edition Scotch which is, quite refreshingly, something almost all can afford – an eight year old bottling.The new Lagavulin 8 Year Old, according to the distillery, was inspired by Britain’s most famous Victorian whisky writer, Alfred Barnard. It is said, during the late 1800s, that he sampled “an 8 Year Old Lagavulin during a visit to Islay, describing it as ‘exceptionally fine’ and ‘held in high repute’.” It is from this whisky, among others, that lead to the emergence of Lagavulin as one of the more highly sought after Scotch makers today.
Pricing for this new whisky is set at around £51, or about $75 USD. Official tasting notes for the 8 year old are below and, should you find yourself at the distillery, take note as well of what Dr Nick Morgan, Diageo’s Head of Whisky Outreach, had to say.
“This is a special year for a much loved Single Malt Scotch Whisky revered around the world as the definitive Islay whisky,” said Morgan in a statement. “There are a variety of plans across the year to bring people to Islay and bring Islay to as many people from around the globe as possible. We are thrilled to begin the celebrations for such an historic occasion with the launch of the first Lagavulin 8 Year Old for many years.”
Quick whisky question
Single malt is everywhere, but what does it mean? We want to know what the word “single” means to you. Three quick questions, under a minute.
Nose: Immediately quite soft with clean, fresh notes, faint hints of milk chocolate and lemon – developing fragrant, tea-scented smoke alongside nose-drying, maritime aromas.
Palate: A magnificently full on Lagavulin taste that’s somehow even bigger than you expect, and charred, with minty, dark chocolate.
Finish: A clean, long and smoky finish – subtle, minted smoke, chocolate tannins and finally warming, leaving the palate dry as sweet smoke lingers on the breath
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