12 February 2014


I was given a bottle of Lagavulin 16-year-old for Christmas.  I hadn't opened it yet because I've been finishing the bland-but-pleasant Concannon (Irish Whisky) that I had bought for myself, largely because I liked the name.

And often trying something new because you like the name is fine.  You might end up with something you love.  I found a wine that I love that way.*

Lagavulin not only has a cool name, but the back of the box has marketing educational text which I reproduce here, for the pronunciation help if nothing else.

And tonight I'll give it a try while I continue to read Last Call, Daniel Okrent's fascinating look at Prohibition.

*I can't actually remember the name, but I remember the label, so I'm sure there will be more of it in the house soon.  

Many believe that this is one of the oldest distillery sites in Scotland.  In 1816 local farmer and distiller John Johnston founded the first legal distillery here at Lagavulin (pronounced Laga - voolin, after the Gaelic Laggan Mhouillin, "the hollow where the mill is"). 
Today, the four onion-shaped stills at Lagavulin are neatly tucked into a whitewashed jumble of buildings by the sea on Islay's (pronounced Eye - la) rocky southern shore, guarded by the imposing ruin of Dunyvaig Castle. 
There's  nothing hurried about life on Islay or about dark, intense Lagavulin, which receives the slowest distillation of any Islay malt, then spends sixteen years in old oak casks before being bottled. 
Pungent and potent, this is the great Islay malt.  With richly peaty, deep, smoky flavours, it has an intense, long, ambrosial finish. 
Lagavulin is the majestic Islay destination on a journey around Scotland's six malt whisky making regions.  The other Classic Malts are:
Glenkinchie - Lowland
Dalwhinnie - Highland
Cragganmore - Speyside
Talisker - Island
Oban - Western Highland

See?  Now I feel like I've learned something.

No comments: