Lagavulin 16 Year Old whisky was first released in the early 1990s, and was originally intended to be a limited edition bottling. However, due to its popularity, Lagavulin 16 Year Old whiskey has become a permanent part of the Lagavulin range.
The Lagavulin 16 Year Old whisky Single Malt dates back to 1816, when John Johnston and Archibald Campbell each constructed a distillery on what today lies the Lagavulin site. This signature 16 year old malt has a strong peat, smoke and seaweed nose, followed by a complex mix of light fruitiness, charcoal, wood and iodine, toffee and chilli. With a richness and dryness typical of an Islay malt, this spirit has become, over its lifetime a true benchmark of Islay whisky.
Widely recognised as the most pungent of all Islay malts, Lagavulin scotch whisky is not for the faint-hearted. Its deep, dry and extremely peaty character has, however, gained millions of followers since its inception and continues to grow in popularity by the year. Founded on Islay’s Kildalton coast and situated between Ardbeg and Laphroaig, it’s thought that illicit distillation had been occurring in at least ten illegal distilleries on the site as far back as 1742, but the first record of legal distilling at Lagavulin is from 1816 when John Johnston and Archibald Campbell began production on the site. At this time, two distilleries were created with two different whiskies produced. Before long, however, production was focused into Lagavulin. Lagavulin’s fame began to grow across Scotland shortly after 1862 when talented blender John Logan Mackie bought the distillery, with his nephew, Peter J. Mackie, after numerous trips to Islay to learn the secrets of distilling, eventually taking over production in 1878. Eventually becoming Sir Peter Mackie, he stood as one of the most pre-eminent figures of late 19th century whisky, creating the White Horse blend in 1890 and co-founding Craigellachie distillery. The 19th century brought about several legal battles with their neighbour distillery, Laphroaig. These occured after Mackie leased the Laphroaig distillery. It is said that Mackie attempted to copy Laphroaig’s style. Since the water and peat at Lagavulin’s premises was different from that at Laphroaig’s, the result was different. Recovering from a fire on 1951 and the closing of the distillery floor maltings in 1974. They now form the visitor’s centre and admin offices, Lagavulin still managed to thrive. Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. The world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle, and rich dark fruits is a destination for many. Runner up in TWE’s Whisky of the Year on 2014, Lagavulin’s 16 year old whiskey has also gained numerous accoldaes in international competitions.. The San Francisco World Spirits Competition awarded it 4 consecutive double gold medals between 2005 and 2008 and has awarded it gold medals in the years since. Wine Enthusiast Magazine also put the 16-year in its 90–95 point interval in 2004.