43% ABV
Islay Single Malt Scotch Whisky (Aged 16 Years)
Islay, Scotland
The Isle of Islay (pronounced “eye-luh”)
You can’t begin a journey down the smoky and delicious rabbit hole of Islay whisky without first laying down a foundation of peat. Peat, the dense layers of decomposed vegetation accumulating over thousands of years, is the secret to the distinctive flavor that have made Islay’s single malts among the most desirable in the spirit world.
When harvested and dried, peat was at one time used primarily as a domestic fuel source. The islanders used peat from nearby bogs to heat their homes and cook food. Unlike wood, which was often limited on windswept islands like Islay, peat was abundant and renewable, albeit slowly (peat forms at approximately 1mm per year). In addition, the smoke it produced was used to preserve food; the smoke would permeate meat and fish, extending their shelf life considerably.
When dairy farmers have excess milk, they preserve it as cheese. Barley farmers preserve their grain in the wondrous form of whisky. To make whisky, barley grains are soaked in water to fool it into thinking it’s time to germinate – a process that cranks up the grain’s sugar content in preparation to sprout a new plant. Those sugars will become alcohol during the fermentation process but before that, the germination must be halted at the precise moment that the sugar content is highest. Whisky distilleries use heat to halt the germination, though the methods and heat sources differ greatly by region.
Naturally, Islay distillers traditionally used peat to dry their barley, and the same phenolic compounds that preserved meat and fish in their homes infused the drying barley with the distinctive character that comes through in the distilled spirit. Other distillers, those less stubborn than these islanders, changed with the times and evolved to other, more practical heat sources to dry their barley as these fuels became available. We’re thankful the people of Islay did not.
The Ron Swanson Effect
Products and brands appear in pop culture regularly. It’s called product placement and depending on the circumstance, companies pay handsomely for premium positions. But rarely has a product’s integration into a television show been so effective and its impact so long lasting as Lagavulin’s placement into NBC’s “Parks and Recreation.”
Ron Swanson, portrayed by Nick Offerman, was a supporting character on the show who quickly became one of its most popular and iconic characters. His libertarian political views, stoic demeanor, love of woodworking, meat, whisky, and general disdain for government (despite working for it) created a perfect comedic foil to the main character’s enthusiastic belief in government’s potential to improve people’s lives.
The inclusion of Lagavulin as Ron Swanson’s favorite whisky was an organic creative decision made by the show’s writers and Nick Offerman himself, who was a genuine fan of the Islay single malt. It was one of those rare cases where the product placement wasn’t financially driven, at least not at the outset, and likely a significant reason for its success.
The most visible impact came after the season six episode “Two Parties” in 2014, when Ron visits the Lagavulin distillery. In an emotional scene that resonated with viewers, he sits silently by the shore sipping whisky with tears of joy flowing down his cheeks. Retailers reported noticeable spikes in demand following the episode’s airing, particularly for the flagship Lagavulin 16-year expression.
Pairing by: Erik Calviño
Tasting Notes: Lagavulin
Ideally, you should pour the Lagavulin 16 into a Glencairn or other nosing glass and let it rest for a couple of minutes. The nose offers complex and intense aromas of salty sea air, rounded smokiness, dried fruit, and a sweetness akin to grilled pineapples. The palate is full and viscose despite having a 43% alcohol content. The flavors are elegant, mouthwatering, and impeccably balanced with notes of oak, smokiness, iodine, vanilla, and a wonderful salty sweetness on the finish.
Cigar Pairing: Fuente The Opus X Society
Fuente The Opus X Society by Manny Iriarte is an impeccably crafted smoke that feels like a heavily modified Opus X blend, in a good way. Fans of Fuente Fuente Opus X will recognize classic Opus X notes accompanied by new flavors that pair perfectly with the Lagavulin 16. The whisky should be poured either neat or with a drop of spring water. Then draw in the smoke from the cigar and follow it with a sip of the whisky. The cigar tones down the smokiness of the Lagavulin 16 and replaces it with a rich, viscose caramel. For lovers of the intense flavors of the whisky, fear not, by the time you take the second sip, the peat smoke is right back up to level.
