Category Archives: Lagavulin

Japan’s Scotch Shop “Shizuka More” Islay Bottling


Japan’s Scotch Shop carries a variety of Distillery as well as Independent Bottlings. They also carry an interesting series called the Shizuku Series. This series is further broken down the Shizuku More and Shizuku Flavor lines. The Shizuku More line consists of single cask expressions from four different regions (Islay, Speyside, Highland and Islands). We do have to play the guessing game with these expressions as the distilleries are not disclosed. The Shizuku Flavor line,as the same suggests, are expressions labeled by flavor profile (Floral, Honey and Smoky) rather than region. Tending to prefer Islay malts and limited on budget the decision was made to go with the single cask Islay bottling. Although it cannot confirmed – after some interrogation – the salesman hinted at this being from Lagavulin…

Shizuku More Islay 3,000円
200ml bottle

Color – straight copper. Big nose, smokey salty bright. A cloud of charged flavors. With an undertow of sugar. An initial warm muteness breaks through dust with a rush of spiced peat, heat, and doughy sugars with a very slowly settling wake of burnt something, caramelized sugar, ash, and salted fruit. An impressively dynamic whisky with bright, faceted aspects. The 58% ABV is well handled and the Islay flavors are frisky and on display. Suspiciously well balanced somewhere between the armchair-fireplace dram and a palate-revitalizing, certainly young, conversation piece. Yum. Nate

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Three Lagavulin Plus One

Consistency is what I think of from Lagavulin. The range is relatively small but extremely predictable in flavor and quality – all top notch. What you are going to find is a well balanced comforting Islay malt.

I have a soft spot for Lagavulin as it was my gateway dram into my feet in the peat – head in the smoke whisky drinking days. Not too many years ago I was fumbling around trying to find my whisky sea legs in one of the local whisky bars, Nihon. Nihon has one of the largest whisk(e)y selections around, which can prove difficult for those just breaking into whisk(e)y. At the time I was trying some standard Highland whiskies then my friend handed me a glass and told me to try it. I didn’t recognize the smell at all, it was definitely something different. Then the first sip…wow! The flavors were completely foreign to me, but I liked it, I liked it a lot. And so was my entry into the peated world of scotch whisky. – Chris

The first three were tasted at the same time but blind.

Lagavulin 12 Cask Strength 2009 Release
57.9% ABV. The 2010 release is ~$100

Chris’ Impressions:

Color: Light Gold

Nose: Buttery, peat, sharp, ashy, coastal, alcohol burn

Palate: Big alcohol, oak, peat and ash, raw bit, buttery like the nose

Finish: Spicy/pepper, peat

Comments: Spunky and full of life, not reserved like its older brothers

Nate’s Impressions:

This pale-straw pour gave off sweet-salty-smoked caramel, bright and full of butter.  More butter and sweets on the tongue with a grassy note before iodine and late-blooming roasted malt flavors circled the wagons.  Charred driftwood and a lingering sweet smoke brought the experience to completion.  And stuck around for the after-party.  A slight divergence from the traditional profile, this whisky was dangerously yummy while nailing all the reputable flavors.  I could sit around drinking this all day.

Lagavulin 16
43% ABV ~$65 (Costco had it at $49 at the end of the year)

Chris’ Impressions:

Color: Dark Copper

Nose: Peat, salty, oily, tar, smoke mixed in there as well

Palate: Peaty, brine, coastal, ashy, some red fruit sweetness, leather, spices

Finish: Medium, sweet peat and a little ash

Comments: Perfectly balanced, peat and ash are balanced with a nice full rich body.

Nate’s Impressions:

A dark yellow with a tinge of red, this was pleasing to the eye.  It took very little effort to detect a dense, oily, sea-breeze, malt, and heated-candy nose assailing the olfactory sense.  With a lush mouth-feel, a mildly sweet note quickly built into a balanced conflagration of roasty, salty-and-dusty malts.  Then a smoother smokiness dragged some peat onto the scene.  Lagavulin’s signature flavors… the bane of some and a blessing to others.  In the early years of my whisky drinking, the Lagavulin 16 was held out at a warning, a right of passage for those who dared brave its dense and dangerous flavors.  When I finally tried some I could only think that the mythos was built by lovers of Lagavulin who didn’t want to share their stash with the masses.  Good idea to always have a bottle around.

Lagavulin Distiller’s Edition 1991 Pedro Ximenez Cask
43% ABV ~$110

Chris’ Impressions:

Color: Medium/dark copper

Nose: Rich, deep sherried wood, peat, coal, salty, spice – licorice?, dusty

Palate: Initially less viscous than I anticipated, ashy, peat, middle tongue spice, sweetness comes through-but not as rich as the nose promised

Finish: Medium, ashy, spice and drying

Comments: An added layer of sweetness and richness to the standard 16. I am usually not a fan of distiller’s editions as they tend to overwhelm and dominate the distillery profile. This one on the other hand adds another dimension without obscuring what I like about Lagavulin.

Nate’s Impressions:

The sea-salt and brine crawled right up the glass bringing some smoke, char, and dark candied orange with them.  The honey dark liquor hit the palate with the smoke and char coming to the forefront and quickly sweetened up with roasted malts and something related to chocolate.  Mildly numbing and viscous, the bouquet of salt was never far.  A pleasant surprise, this amped-up what I am used to in the 16, dropping some of the oil for a sharper edge.

+1 Lagavulin Distillery Only Bottling (Eternal gratitude to Tony C.)
No Age Statement 52.5%ABV

Chris’ Impressions:

Color: Medium copper

Nose: Invigorating peat, big spices, the same licorice notes that I get from the distiller’s edition, subtle smoke, there is definitely some young whisky in there, sweetness, sugar cookies, cake frosting, coastal background – wow there is a lot going on in there.

Palate: Signature Lagavulin style of peat and ash but bigger, bolder and prouder, honey sweetness, the alcohol is surprisingly well tamed, ashy again, the interplay between the peat, smoke and sweet notes is amazing, pick up some of the butteryness of the 12 year old.

Finish: Long, peat, spice and pepper

Comments: Simply amazing stuff, the complexity mixed with the vibrant kick in the pants assertiveness makes this whisky sing. Its like a combination of the three other expressions and then cranked up to max volume. Sorry neighbors, I’ll be too enchanted by this whisky for me to notice you pounding on the door to turn it down.

Nate’s Impressions:

This whisky pretty much blew my mind.  There is no point in trying to be subtle and surprise you with a come-from-behind finish.  This thing is unholy-good (I am aware that sentence doesn’t make much sense but, hell, it was that good).  A heated, sugary-salt breeze blew in from the isle.  Medicinal citrus, a damn of malt about to burst.  Heated peat and a faint char circling the glass.  I could have nosed it into oblivion but simply couldn’t wait.  One sip and I was sunk.  Smoke and butter, pepper and coal, spiced iodine and sweet char.  Malts o’ plenty and sugars of an unknown but respectable pedigree.  Buttery saltwater taffy with  a numbing peat and smoke oscillating throughout.  A truly cunning malt, I was floored.  By the time I got off the floor and was securely re-ensconced in my chair, a residual dusty burnt sugar, malt, and viscous peat-infused simple syrup melange was hanging around.  A tail and a taste as long as you like.  and then the peat and spice are still delivering.  Why do we waste our lives drinking anything less?  Pocket book issues and the need to retain a sense of perspective, I guess.

*Note: The picture of the 12 year old is actually a different vintage 12 year old (2003). The 2009 bottle met a disastrous fate – luckily it was empty


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