Lagavulin, pointed at the sweeter end of the Islay spectrum. Where the 16 is all maritime brood and tar, Sweet Peat was matured in bourbon casks, which pushes vanilla, honeyed oak and orchard fruit to the front and lets the smoke sit behind them instead of in front. The peat is absolutely still there, because this is Lagavulin and nobody is apologizing, but it arrives as campfire warmth and dried fruit rather than a fist of iodine. That makes it an unusually good way in for the friend who insists they don’t like peated whisky, without being any less interesting for the people who already do. Drink it neat at room temperature, or add a few drops of water to open up the fruit. It’s Lagavulin’s first new permanent bottling in nearly a decade, so this one is here to stay.