Smoking hot…
Writing my blog is my favourite hobby. Giving you knowledge and experience from my whiskey experience. Today I will travel to the Scottish island of Islay. Islay is located close to the west coast of Scotland and is well-known in the whiskey world for producing strongly peated whiskeys. This is due to the fact that the entire island is covered with peat bogs, which are required for producing powerful peaty-flavoured whiskey. I had the opportunity to select today’s whiskey from nine different Islay distilleries. It was a tough call between the two, but if you are looking for a serious peaty whiskey, I choose Lagavulin. More specifically, the 16-year-old Lagavulin Single Islay Malt Whisky from Islay.
I have tried this whisky previously and it is fantastic. So I was thrilled to bring it to my blog as well. I was confident that the 16-year-old Lagavulin would shine in this blog because it was already one of the finest whiskeys ever made in my opinion. As you can see, I am thrilled, so let us get started.
For me, the colour appears to be muscat russet. Choosing the colour was a difficult decision, but I believe I succeeded. Beautiful colour and a fantastic nose. Because it is from Southern Islay, you are going to get hit firstly with a strong smokey, peaty, and oaky mixture. When I got passed the smokey pit, I began to notice more tropical notes, such as lime and a touch of vanilla.
If your definition of a great whiskey is smoke and more smoke, you are in for a treat. This whiskey’s mouth was not what I expected because it was not entirely peaty. The flavours that stood out the most were vanilla and honey, but as I continued to sip it, an orange flavour emerged. When the sip was finished, the peaty flavours appeared. There was also grilled bread and pepper. Ultimately, it was really smokey, and I mean that as a compliment. The smoke was pleasant and not overpowering to the point where you could not take another sip. It is not as rich as other whiskeys, but it is suitable enough to start a discussion. A fantastic Isaly single malt whiskey with a wonderful body.
We will now be joined by the meal I prepared, allowing me to carry on with this experience and maybe get more insights from the 16-year-old Lagavulin. On the grill today, I made Thailand-style pork neck chop shashlik. They were cooked in such a way that they retained their softness and juiciness. When the meat was done and the glass was refilled with Lagavulin, the second round began. The pork chops go incredibly well with the whiskey, in my opinion. They did not overpower one other, instead, they complimented each other. The pork neck added smoothness to the whiskey, and the Lagavulin gave a smokey element to the pork. It was definitely a fantastic supper, and I believe it was the nicest evening of our journey so far. The sun was shining, the food was delicious, and the whiskey was smooth. Could not have asked for a better evening.
The evening finished with a smile on my face, so we may consider it a success. This is the whole point of this journey: to enjoy the whiskey more than simply drink it. Take a minute to enjoy what you love most and feel positive about yourself for trying something new. A lot is going on in the world, and I believe that discovering something simple and pure at this time is necessary. This can provide you with freedom from everything around you, allowing you to lessen your stress levels after a long day. Cherish every important moment you have and begin to appreciate what you do have. Thank you for reading my blog and supporting my Instagram account. Diamond Whiskey Blog has now over 100 followers on Instagram and this make me so happy that you all appreciate my content, thank you so much! I hope to see you again soon!
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