Here's tae us - wha's like us? Gae few - and they're aw deid! (Lagavulin 16 year old Whisky)

Member Name: sleevie

Product:	Lagavulin 16 year old Whisky
Date:	17/01/02 (1336 review reads)
Rating:

Advantages: Fine whisky with more character than most

Disadvantages: Not to everyone's taste

Now, before I start, I'd like all those under the age of 18 to leave this op now-go on-off you go-what? You can pass for 18 if you wear what? OK you can stay. But if anyone asks, you're over the age of consent, OK?

Now, get comfortable, because today, we are talking about Malt Whisky, and such an important topic deserves that you be sitting down, relaxed and in a good frame of mind.

Given how small a country Scotland is, and how many of it's sons and daughters live elsewhere, you could be forgiven for thinking that the best the country could do in the way of life's little luxuries such as a good malt would be the production of a few dozen bottles of something for Harrods to sell under it's own label to discerning tourists. (Ben Fayed? Glen Knightsbridge? The thoughts roll around my head and fall out of my ears to the carpet below-THUNK)

Of course, as we are all adults, or can pass for one on a dark night, we know that this is patently not the case. There are many, many distilleries dotted around Scotland producing a dazzling array of fine unblended whiskies. Some of these are owned by big business, who generally know not to mess with a good thing, so leave the distilleries to themselves, while many others are still independent, often family owned and operated for generations.

As well as these, there is an unfortunate but unsurprising number of distilleries which have gone out of business, many during the 1960's, but - malt being of an enduring nature - their whiskies live on, and are traded and drunk today, as they doubtless will be well into the future, though as they are irreplaceable, we can expect their prices to rise year on year until the sad day the reserves are finally exhausted.

I would like to introduce you, though, to one specific malt whisky. One which is still being produced in much the same way today as it has been for decades, if not centuries One which will not be to everyone&#
39;s tastes...so all the more for ME!

Lagavulin, with the the 'g' pronounced softly, in the back of your throat, as seemingly only Scots and the Dutch can manage while feeling well (The English can do it with their heads halfway down the loo...but let's not go there) has been in continuous production at the same site in Port Ellen, Islay since 1837. However, there have been stills on this site since at least 1742. Water drawn from Solum Lochs has been combined with malted barley and distilled, the result being aged in oak casks stacked in wooden aging sheds set on the wild west coast of the island, facing the full force of the Atlantic, there to be lashed by sea gales, and salt spray for the full duration of the aging process. The result is a whisky carrying the flavours of the peat with which the waters on Islay are well-laced, along with a tang of the sea in the form of a slight suggestion of salt and iodine. If this sounds too medicinal for you to even give it go, then you can leave now - join the youngsters out in the corridor and close the door gently as you go.

Those of you who are sticking with me here can take a quick break to rush down to your nearest high-class vendor of fine spirits and purchase a bottle.

Ah good...you're all back. Now, take a glass, preferably a heavy glass of good quality (it seems to make the experience even more pleasant) and pour yourselves a wee dram. The terms 'wee' & 'dram' here are highly subjective, in the same way that an American will talk of a 'finger'. Everyone with fat fingers stand up now and take a bow. Anyway, you have your dram. It might help you here to have a small quantity of Scottish spring water on hand. NOT tap water, especially if you live in London or anywhere with hard water, no matter what your local water board says. Now, take a sniff of the glass. Now a small taste...just enough to roll over your palate. At this point, I'm going to say
something which will have some people who THINK they are purists reach for the shotguns...put an amount of the spring water equal to about a quarter of the dram you poured yourself into the whisky, and take another sniff, and another taste.

At this point, I have to explain about the water. Whisky shouldn't be diluted, but a dash of good water on a fine malt acts like a brief shower on a summer garden. Releasing the scent, and softening the alcohol. This is especially true of phenolic whiskies like Lagavulin and the other south Islay malts. I'm sure there will be those who disagree, but each to their own. After all, a fine malt is something which can give as much pleasure while on your own as it can when you are in company. Can't say that about sex, can you? You CAN? Are you thinking of writing an op on it? Let me know, OK?

Lagavulin is available from most GOOD wine merchants, and even Threshers may have it, or at least will be able to get it for you. It'll cost around £25 - £30. It's also available in many good bars, where it'll cost you around £2 - £3 a shot depending on the bar of course.

A last point: Lagavulin is now owned by White Horse Distillers of Glasgow, who have wisely left things to run as they have always done (In 1875, the distillery produced 75,000 gallons of malt!) and more recently Lagavulin was chosen by United Distillers as one of their range of Classic Malts, which is the reason it's now so widely available in bars and hotels.

Now...class dismissed, time for a wee dram.

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