Flavour profile is AI-assisted and still being refined.
Tasting
How it drinks
Sight
Deep mahogany-amber with reddish-brown highlights; the PX finish gives it the darkest color of any Lagavulin — rich and inviting
Nose
The 16yo DNA amplified and sweetened by Pedro Ximenez sherry cask finishing. All the classic Lagavulin — dry peat smoke, sea salt, leather — but with a luxurious extra layer of PX sweetness. Dark treacle, Christmas pudding, candied orange peel, figs, and dates. Dark chocolate intensified. A touch of raisin and prune. The peat is present but wrapped in a velvet blanket of sherry sweetness. Opulent and warming
Palate
The PX finish transforms the 16yo into something darker and richer. Sweet dried fruit leads — figs, dates, raisins, candied citrus peel — followed by the classic Lagavulin dry peat smoke, now gentled and sweetened. Dark chocolate and espresso. Rich toffee elevated to treacle and molasses territory. Sea salt provides counterpoint to the sweetness. Full-bodied and velvety with remarkable integration between peat and PX sherry
Finish
Long, luxurious finish. PX sweetness and peat smoke intertwine beautifully. Dark fruit, treacle, and chocolate persist alongside gentle ashy smoke and sea salt. The finish is sweeter and richer than the standard 16yo but retains Lagavulin's signature elegance. A masterful sherry-peat fusion
Tasting notes are AI-assisted and still being refined.
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