With two Distiller Edition releases under their belt, Lagavulin have produced a smoother fruitier whisky to take away from that peaty traditional Islay taste.  Most experts say that they are perfect for those who don’t always want that intense Islay whisky feeling in their dram.

The reason that the Distiller Edition versions are different from standard bottlings is due to the fact that they are Finished in casks previously containing Pedro Ximenez sherry which allow the whisky to adopt a little bit of their raisiny flavour.  The nose is rich and full. The coastal, salt tang is big with feinty notes. There are herbal tones and rubber notes. Bitter Seville marmalade and notes of solid smoke. The palate is very smoky with burnt wood and smoked meats.

When it was released a few years ago it caused a real storm and in an ideal world this would be in everyone’s whisky collection.  Unfortunately it is limited to a few thousand so this option isn’t available.

With so many years on this whisky you get a slightly fruitier, woody nose than it’s younger brothers and it has a great balance of smoky characteristics Lagavulin are known for.  It comes with fruitier and slightly spiced undertones making the Lagavulin 1976 30 Year Old a gem amongst some great whiskies.

Bottled at cask strength after 25 years, it’s a woody, complex version of Lagavulin and very highly rated amongst newcomers and experts alike.  Limited to only 9000 bottles you better stock up quickly before this rare breed disappears for good.

It isn’t the cheapest bottling available from the whisky brand, but first tastes appear to be very very promising.  Perhaps one for a special occassion?

This is perhaps the most popular of the  ‘Distiller Editions’ and just like it’s younger brother the Lagavulin 1989 Distillers Edition has a loveley layer of sherry sweetness to blanace out the standard bottling.  Pedro Ximinez is an intensely sweet and delicious sherry that lends the whisky a delicious character described by many as bein raisiny.

This sweet addition to an otherwise powerful whisky blanaces the mixture nicely and makes the Lagavulin 1989 more suitable for those that don’t like strong drams.  Described as any experts as being smoky and mildly fishy on the nose with a stewed fruit finish, the taste is as you might expect.

It was aged for 12 years in refill American oak casks and then bottled at its natural cask strength of 59.9% ABV.  It’s pungent smoky and maritime aromas and taste are best appreciated with two parts still water to one part whisky if you are to believe what they say, but again this is purely subjective.  At the Malt Maniacs Awards in 2009 it was silver award winner which illustrates how well received this Islay 12 Year Old is.  Not as much of a charmer as its older brother, but more exciting, and sufficiantly different to be worthy of spending money on.

Released last year (2009) this special edition Lagavulin 16 year old is particularly delicate but still retains the peaty taste that LAgavulin are well known for.  Due to its proximity to Sherry its taste is extremely pronounced giving it some great balance, but with some well needed bite.

According to many, it’s bouquet starts with an antiseptic smell, moving on to hot wax, then orange marmalade before ending on toffee.  Whether you agree with this representation is purely subjective, but surely the trying is half the fun.

The 16 Year Old Lagavulin is the main reason that Lagavulin have such an impressive worldwide following and boy it isn’t surprising.  With a great combination of characteristic tastes, a great nose and an even better price, this 16 Year Old is a must try.