Lagavulin 26 Year Old | Special Releases 2021

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Product SKU: 10979

Islay Single Malt Scotch Whisky 
Distillery Bottling 70cl / 44.2%

It's a little late to our shelves, but for a venerable old Lagavulin such as this we're happy to wait. At 26 years old this Lagavulin is comfortably the oldest bottling in 2021's Special Releases from Diageo - none of the other whiskies are even 20 years old.

What's even better about this Lagavulin 26-year-old, of course, is that it's been full term matured in first fill Oloroso and Pedro Ximenez sherry seasoned casks. Naturally, a sherried Lagavulin of this age isn't cheap, but perhaps uniquely in this year's crop this is truly a Special Release indeed. 






Special Releases 2021

Country Scotland
Region Islay
Bottling Year 2021
Age 26
Limited Edition Yes
Cask Type First Fill Oloroso and Pedro Ximenez Sherry Butts
Bottle Size 70cl
ABV 44.2%


Tasting Notes

Official Tasting Notes

Colour: A deep-hued beech tree in autumn.


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 artist’s 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.

In the light, ultra-smooth and oily texture a sweetness briefly gleams, soon tinged with salt and pepper, the whole growing more savoury 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 flavours.

Long, sweetly warning and faintly smoky, as with smouldering 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.

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