Limited to 7542 Bottles

The jewel in the crown of The King of Islay is noble, generous and precious, understated yet rich in subtle, smouldering intensity; truly an exceptional gem of a whisky.

This lovely, mature single vintage malt, the first 26 year-old Lagavulin Special Release, perfectly expresses the rich first-fill Pedro Ximenez/Oloroso cask style and is quite delicious, sure in the knowledge that its balance and smooth tastes have been shaped and respected by the decades.

“Matured in first fill PX/oloroso seasoned casks, the nose opens with fruitcake, dried mango, marmalade, ground ginger, and baking spices. As the brighter fruits dissipate, aromas of dried fig and burnt teacake emerge. A thick, oily mouthfeel with flavors of chocolate orange, then chocolate ganache, restrained spice, malt, bramble, sultana, and date, with an eternal sweetness infused with smoke. A simply wonderful tasting experience.” – Jonny McCormick, Whisky Advocate

Tasting Notes:

Appearance:A deep-hued beech tree in autumn.

Body: Medium

Nose:On the mellow nose a finely woven wine-woody aroma of great complexity takes time to yield its individual secrets. Light, fresh and vinous top notes mingle with the linseed oil of an artists studio then fade into a warm suggestion of sun-bleached polished mahogany, backed by dry edible seaweed, with sweeter hints of baked fig and butterscotch. Further in, the aromas grow more pungent, oily and fragrantly smoky; like going fishing, with background aromas of tarry rope and boat engine. If a little water is added, their intensity is reduced, while a note of clean linen survives best.

Palate:In the light, ultra-smooth and oily texture a sweetness briefly gleams, soon tinged with salt and pepper, the whole growing more savory and smokier all the time. Here is all the precious sweet-smoky style of Lagavulin, in a glowing, well-rounded form. A drop of water, not needed, yet seems to heighten the harmony of flavors.

Finish:Long, sweetly warning and faintly smoky, as with smoldering beech leaves, leaving an aftertaste of chanterelle mushrooms. A drop of water introduces a little pepper, then the smokiness reasserts itself in the drying aftertaste.