Whisky Comparison
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Flavor and Aroma Commonalities
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Lagavulin 16 Year Old
Revered by connoisseurs and experts, Lagavulin is known as “the king of Islay”. It is an 'essential' Scotch Whisky that any connoisseur or enthusiast must have in their collection; one of the world's favourite Malt Whiskies. Aged in oak casks for at least 16 years, this much sought-after Single Malt has the massive peat-smoke flavour that's typical of southern Islay, while also offering richness and a dryness that turns it into a truly interesting dram. The Lagavulin 16 Year Old has become a benchmark Islay dram from the Lagavulin distillery. A gift for all occasions for lovers of peaty and powerful whiskies.
100% Malted Barley
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Part of the Diageo family of brands.
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Nose: Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness.
Palate: Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood.
Finish: A long, elegant peat-filled finish with lots of salt and seaweed.
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Ardbeg Blaaack
Ardbeg Blaaack is the feisty Limited Edition bottled in celebration of the 20th Anniversary of the Ardbeg Committee, founded in the year 2000. This special whisky celebrates their dyed-in-the-wool Ardbeggian flock, those souls dedicated to preserving inimitable taste of Ardbeg. By hook or by crook.
100% Malted Barley
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Part of the Louis Vuitton Moet Hennessy family of brands.
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Nose: Peat reek with a slight hint of leather reminds me of slow smoked meat on a Traeger or marinated jerky. It's rich with an organic earthiness similar to a tree log overcome with fungi and moss. A touch of navel orange pops through the umami, but there isn't a true sweet note. The malted barley really comes through the entire dram.
Palate: The leather and meaty notes from the nose are present, however, these notes do not overtake the whisky. On the other hand, I can only describe it as the taste of the scent of an old baseball glove. The mouthfeel is unique; it is really clean and light with a smooth feeling, yet it is not oily. Faint orange segment mixes with fruit tartlets. The cereal grain from the nose presents on the tongue as pie dough. I suppose the “soot” note Ardbeg gives is fairly accurate; to me it comes off like charcoal, but more so cigar ash.
Finish: The finish lingers for hours. It just sits at the top of the belly warming you to an excessive temperature. Adding water doesn't get rid of the warming sensation you'll feel, but it will open the whisky and give it a velvety soft mouthfeel. Finally, I recommend cleansing your palate with food since the whisky leaves the taste of having smoked a cigarette for quite a long time after finishing a sip.
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