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Lagavulin, located on the southern coast of the island of Islay, is one of the world’s most famous Scottish distillers. It was founded in 1816, and eventually made its way into the Diageo portfolio, where it’s one of the six whiskies to make up the Classic Malts of Scotland series. All of Lagavulin’s distillate is made with heavily peat-smoked malt, giving its products that signature reek and pronounced maritime character that leads many to point to it as the canonical Islay whisky. In addition to the use of peat-smoked barley from the nearby Port Ellen Maltings, the distillers at Lagavulin credit relatively long fermentation times (at least 55 hours) and a slow secondary distillation process as key aspects to developing Lagavulin’s unique flavor. Arguably the most well-known Islay whisky, Lagavulin 16 is a single malt scotch whisky produced by Diageo at their distillery in Lagavulin on the Isle of Islay. The iconic peaty and smoky flavour of this whisky is renowned amongst whiskey connoisseurs around the world, and its distinct taste has made it an icon in the whisky industry for over 200 years.

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The combination of smokey whisky and succulent slow-cooked lamb shank makes for an unforgettable dining experience. Not only does it offer an intriguing blend of flavours that perfectly balance each other out – but it also stimulates different senses with its unique textures and aromas. You’ve had a chance to try a variety of Islay malts, you know your Bunnahabhain from your Bruichladdich and your Caol Ila from your Kilchoman. But an (admittedly rather eccentric) barman puts a (metaphorical) gun to your head and demands you name the most Islay of Islay whiskies. Looking at these scores, it’s clear that while both whiskies offer a great experience, my preference leans towards Lagavulin 16. It’s not a simple case of one being better or more expensive than the other, it’s about the details that resonate with my palate. Arguably, Lagavulin and Macallan couldn’t be more different when it comes to the whisky they produce. Whereas Lagavulin whisky is intensely smoky and peaty, Macallan whiskies tend to be more lightly flavoured with a hint of sweetness in each sip.

Our Service is an online platform which provides Members with information (e.g. bottle facts, market-indices, market values and prices) on (mostly) whisky and allows Members to add information to the platform. We do not sell, nor does the Service provide any option to buy, any alcoholic products. Both brands have their loyal followers who believe that either one is the best whisky on the market – so it’s really down to personal preference as far as which type you prefer! Lagavulin is owned by Diageo, a multinational beverage alcohol company headquartered in London. It was previously marketed under the Classic Malts range of single malts, which is now defunct.

Lagavulin 8 offers an intriguing introduction to the world of Islay whiskies. It’s peaty yet refreshing. Light yet complex. The smoky sweetness dances around on your palate, flirting with citrusy hints before leaving a warm, lingering finish. Lagavulin decommissioned their own floor maltings in 1974 and they began to get their malt from Port Ellen. The distillery ran a two day working week until the 1980s, which has resulted in some problems meeting the high demand for their whisky over the years. Both Lagavulin and Macallan are priced higher than the everyday, mainstream whisky but they are still very much within reach of most whisky enthusiasts. The Macallan 12 Double Cask is the more affordable of the two. Lagavulin 16 being strong and smoky whisky – making it the perfect companion for slow cooked lamb shank. The intense peatiness of the whisky adds depth and complexity to this rich dish, accentuating the herbs used in the marinade and helping to bring out the natural umami flavours of the meat. Slow Cooked Lamb shank

You are responsible for all activities through your account. You are responsible for the accuracy of the information you provide to us in relation to your account, and for updating it where necessary. You are not allowed to create multiple accounts. We may terminate or temporarily suspend your account to protect you, ourselves or our partners from (suspected) identity theft or other (suspected) fraudulent (e.g. false, misleading, deceptive) activity. You have the obligation to keep your login credentials confidential. You shall not authorize any others to use or access your account. Some will favour a rich, woodsmoke nose, some dial up the TCP-like quality of the peat, some like to create an equilibrium that allows for a softer, less dramatic equilibrium of spice and smoulder. The charring process also helps to remove unwanted tannins from the wood, creating a smoother and more mellow whisky than other maturation processes that use untorched oak. Over time, the intense smokiness present in Lagavulin 16 will slowly mellow out, making it an incredibly complex whisky that has notes of iodine, sweet spices, mature Sherry, creamy vanilla and peat smoke. No partnership, joint venture, agency, or employment relationship is created as a result of your use of the Service.

The standard bottling is a 16-year-old, bottled at 43% ABV. They also bottle a Distiller's edition, finished in Pedro Ximénez Sherry casks. Alongside these, they regularly release a 12-year-old cask strength version and various older and rarer expressions. Caol Ila is distilled using traditional means using hand-cut peat, slow-dried barley, and durable copper stills. As with every single malt, it starts with malted barley, which is milled, mashed, and fermented. The barley used for production is steeped in warm water for two days before it’s drained and then emptied into one of the 7 large 51 tonne drums at the Port Ellen malting house. Lagavulin 16 feels more mature, weighty, and full-bodied. It coats your palate beautifully, leaving you to savour it slowly and luxuriously. It’s an experience that feels sophisticated and well-rounded. Wrapping it up, I’ve compiled a scoring table for a head-to-head comparison.These numbers reflect my personal experiences and preferences, aiming to give you an honest perspective. Subsequently, the main difference between Caol Ila 12 and Lagavulin 16 comes down to their unique production processes.