Category Archives: Whisky Brands

Ballechin Distillery: Remaining The Only Operating Distillery In Perthshire

The Ballechin Distillery is the smallest distillery in Scotland, but they are able to compete with the very largest when it comes to taste, consistency and quality of their whisky bottlings. Not only are they the smallest producer, but they have the smallest production line, with their output being just 12 barrels, the equivalent of 600 gallons, per week. Comparatively, that is just a drop in the bucket from other distilleries located around them. They are a division of the Edradour distillery, the youngest of, whose ranges are said to have a peated whisky which is produced by the different casks they use to distill their product.

Unlike other Scottish whiskies, the Ballechin Distillery uses wine casks to mature their whisky. Other distilleries rely on using oak casks, it is the wine residuals that separate the quality of this whisky from others in its class. The Edradour distillery, which was originally called Glenforres has been in operation since 1825. Over the ages, it has been the producer of malt for the King’s Ransom blend of Scotch malt whisky. As with many other distilleries in Scotland, it has changed hands and ownerships over the years and eventually ended up as the Edradour distillery for which it is named today. It is unique in that it is the only distillery which is located in Perthshire.

This whisky is known for its deep, rich and quality of flavor. Whether it is because of their distilling practices, the mountain air, or the origination of water supply, the product is the perfect combination of peatiness and smooth creaminess. It is not only the smallest distillery operating in Scotland, but quite possibly could be the smallest legal distillery operating worldwide. The lack of expansion has nothing to do with demand or popularity. Ballechin Distillery purposely keeps their operation small to be able to deliver consistency and quality control to every bottle that they produce and distribute. Also believing in old world charm, their operation is more like a museum for visitors than an operating distillery. No piece of history or charm is lost on this small, quaint, but professional distillery.

They offer several ranges of whisky some of them are

Madeira Matured

• Highland Single Malt Scotch Whisky
• Heavily -peated malt which is produced at Edradour.

Oloroso Sherry Cask Matured

• Highland Single Malt Scotch Whisky
• Heavily-peated

Marsala Matured

• Highland Single Malt Scotch Whisky
• Heavily-peated containing Marsala wine

Bourbon Cask Matured

• Highland Single Malt Scotch Whisky
• Fancier of the other malts, matured in bourbon casks

The Ballechin Distillery produces single malt Scotch whisky. A single malt Scotch whisky has several guidelines that it must meet in order to be considered a true Scotch whisky. First of all, it must be made all from barley malt, while others may consist of rye, wheat or a combination of all. The malt also must be produced only at one distillery to be considered a single malt, not at multi-distilleries. Finally, the whisky must be matured for a minimum of three years. All of the single malt Scotch whiskies produced from the Ballechin Distilleries adhere strictly to these guidelines. They have made a name for themselves among the giants of distilleries, much like David and Goliath.

Glenfiddich Whisky: Old World Tradition With A Modern Twist

Glenfiddich Whisky is a single malt scotch whisky with a name that literally translates int “Valley of the deer”, which is why the famous deer has come to symbolize its quality and standard of tradition. The distillery, founded in 1886, by William Grant was done so on Christmas day. A true single malt whisky like Glenfiddich is one that is made from a mash using particular malted grain. Originally produced in Scotland they must composed from malted barley exclusively, distilled in a pot still and then aged in oak casks for a minimum of three years.

The Glenfiddich distillery was not the only distillery operating in Scotland, but at a time in the 1960s and 70s, they were one of the only to survive by ramping up their advertising with the introduction of a visitor’s center and a distinctive triangular bottle. The marketing campaign included gift bottles and special promotions including duty-free, which has led this whisky to be the world’s best selling single malt. Sold in over 180 countries, it accounts for over 35% of the sales of single malt whiskies.

It is not only the advertising expertise that has catapulted this great brand to the top of whisky sales, but so too their diversity of distillery. Across the board, this distillery has some of the most intriguing whiskies of all ages. Their whiskies include

• Glenfiddich Special Reserve 12 year
• Glenfiddich Caoran Reserve 12 year
• Glenfiddich Solera Reserve 15 year
• Glenfiddich Ancient Reserve 18 year
• Glenfiddich Gran Reserva (Havana) 21 year
• Glenfiddich 30 year
• Glenfiddich 40 year
• Glenfiddich 50 year
• Glenfiddich 1937

Other limited whiskies

• Glenfiddich Toasted Oak Reserve 12 year
• Glenfiddich Rich Oak Reserve 14 year
• Glenfiddich Snow Phoenix (no age)
• Glenfiddich Distillery Edition 15 year
• Glenfiddich 1991 Don Ramsey Reserve
• Glenfiddich Malt Masters Edition Sherry Cask
• Glenfiddich Age of Discovery – Madeira CasK Finish 19 year
• Glenfiddich Foundation Reserve
• Glenfiddich Private Vintages

Glenfiddich Whisky has a traditional taste that signifies the time honored tradition of distillery. It is said to be a powerful single malt scotch with a smoky aroma with an overture of spicy that is superseded by a fruity mixed with distinctive peaty palate. It has all the flavor of the peaty lands for which it comes. The perfect amount of maturation make it a whisky connoisseurs favorite, and the price makes it a consumers best purchase.

Glenfiddich remains as one of the originals whose tradition continues to surpass the new up and coming Scotch whisky its time honored tradition and brand recognition signify its long history of consistency and quality. It is a brand that has become a staple on any bar shelf worldwide. Middle of the road in price, it offers the whisky drinker an excellent single malt scotch without the high price tag that some of the other brands can come with. Consistency and quality are a trademark of this whisky, however, being in business and weathering the storm throughout the decades for a reason..

Rosebank Distillery: Blurry Beginnings But Clear Vision Of Quality

The beginnings of the Rosebank Distillery remain somewhat fuzzy. There are several rumored dates of its start up of operations, but no clear date of inception. The distillery, however, has no blurry vision of its standards of quality or integrity. It produces a product that has found its place among the greats. It produces an outstanding Single Malt Scotch Whisky. Some of the historical details have the distillery staring as early as 1773, while others say 1790, however by the 19th century this distillery was most certainly up and running.

When the Rosebank Distillery first started to produce their whisky, they did not have an in-house operation for malting. Believing that it was acceptable to cut costs, the owner James Rankine, used the maltings of nearby Camelon Distillery for to provide the product. Eventually, they expanded the distillery. Over the years this distillery has been involved in founding organizations that strive to maintain the integrity of distilling outstanding whiskies. First founding the Scottish Malt Distillers (SMD) along with other distilleries, and eventually the United Distillers and Vitners (UDV).

Unlike most of the other distilleries in Scotland, the Rosebank Distillery uses a special triple-distillation process. The specific distillation process is unlike the other distilleries who use a double-distillation. It is the extra mile and effort that this distillery is known for and is the reason shy their product maintains its special following. Their whisky is on the higher end of the price continuum, but the pricier distillation process is the reason for the higher cost. It is well worth the addition in what you get in taste and quality.

Some of its products are

Rosebank 12 year

• Flora and Fauna
• This is a hard to find bottling, it was discontinued prior to the redevelopment of the distillery

Rosebank 1990 – 20 year old – Cask #6396

• Douglas Laing

Rosebank 1988 – Bot. 1998 – Connoisseurs Choice

• Gordan and Nacphail
• An independent bottling of lost Lowland Distillery

Rosebank 1990 – 20 year – Chieftains

• Ian Macleod
• A bottling of the 1990 vintage whisky, part of the Chieftain line

Rosebank 1990 – 18 year old – Sherry Butt

• Dun Bheagan
• Rare sherried whisky

Rosebank 1974 – 18 year old – Signatory

• Signatory
• An independent bottling from lowland distillery, a sherry matured distillery

Rosebank 1974 – 17 year old – Signatory

• Signatory
• A signatory release of 1974 Rosebank

Rosebank 1981- 25 year old

• Distillery Bottling
• Big, spicy and extremely full

Rosebank 12 year old – Bot. 1980s

• Distillery Bottling

The Rosebank Distillery has had a complicated history with financial troubles and operational mistakes. They have relied on the taste of their distillation practices to keep them afloat during rough times and to keep their dream and passion alive. Although they have gone through many transformations and blurriness of history, this distillery has no blurred lines when it comes to the time honored tradition that they insist on. Perhaps never changing is the downfall of their finances, but has been the savior or its following.

Ardbeg Distillery Claims To Be The Peatiest Whisky Out There

Ardbeg Distillery is a distillery located on the Isle of Islay Scotland, on the south coast. Over the past decade it has experienced a high growth in sales and distribution perhaps because of its claims to production of the peatiest whisky. Pulling from the malted barley available in Port Ellen, this up and coming distillery is becoming a force to be reckoned with among the Inner Herbrides group of islands.

Founded in 1815, Ardbeg Distillery first set out with the production of whisky blends rather than producing a single malt scotch. It has made its reputation through its unique taste. It is considered to be the peatiest whisky available, finding its own niche market among whisky connoisseurs. It has several bottling available, the major ones being

• 10 year old – the most widely distributed whisky
• Airigh Nam Beist – literally meaning “shelter of the beast”
• Blasda – known to have a lighter peaty flavor than the other product lines
• Corryvreckan
• Supernova – known to have a very heavy peaty flavor
• Uigeadail – named for the loch which lends the water for the distillery
• Rollercoaster – named in commemoration of the rollercoaster of distribution that Ardbeg Distillery has maintained throughout its existence
• Alligator – a single malt non chill-filtered bottling

Also setting Ardbeg Distillery apart from other whisky makers is the higher than usual alcohol content of its whisky. While most other whiskies have a minimum of 40% ABV, The whiskies produced through this distillery have a much higher standard count. Another difference in their production is that many of their product lines are not chill filtered, both the higher alcohol content and the filtering difference are thought to enhance the flavor of their whisky.

The niche that Ardbeg Distillery has found among whisky drinkers is the reason that they have endured for so long in the whisky market. Throughout their closing of production and reopening, it is the way that the whisky flavor stands out that allows them to flourish even throughout their rough patches. This whisky maintains its place among the unique in its class specifically for the drinker who is looking for a bolder, peaty taste, one that you just can’t get from any other distilled whisky. Their bottling and recipes have not changed over the decades, holding and maintaining their original quality and reputation that has allowed them to survive.

Ardbeg brand bottling is middle of the road in price, with both high end and medium range. Their whisky has become a mainstay and staple for many nightclubs and bar establishments. They claim to use the most peated malt of any other whisky distillery, peating their malt to approximately 50ppm, while their counterparts use only 20-40ppm in the distilling processes. There is no other competition that can parallel the distinctive taste of this distilleries product. A taste all their own, they have found their way to market themselves in a specialty market keeping their drinkers loyal for decades and through different ownerships.

Yamazaki Whisky – A Single Malt Whisky, Smooth, Crisp And Clean

Yamazaki Whisky is a whisky that is made from pure and natural ingredients through the finest of Japanese craftsmanship. The belief behind the distillation of this unique blend is to maintain perfect harmony with nature. It is handcrafted at Japan’s oldest distillery which was built by Suntory founder Shinjiro Torii in 1923. He was known as the “father of Japanese whisky.”

Yamazaki Whisky is a single malt whisky which is aged both 12 and18 years. Shinjiro Torii, in 1923 founded the Suntory distillery, which was the first malt whisky distillery in the Vale of Yamazaki. Like other Scottish whisky distilleries who use oak casks, the Yamazaki distillery used copper pot stills and was the very first of its kind outside of those residing in Scotland. Being located on the outskirts of the Japanese ancient Capital Kyoto, there was a plentiful amount of pure water, ideal climate and high humidity, which is the perfect natural condition for the distillation of a powerful whisky.

Keeping with the ideals of the philosophy of the balanced nature of Yamazaki Whisky, there are four simple ingredients that make up this world renowned concoction. It is made with water, noble oak casks, specialty yeast strains and the finest in malted barley. It is described as having the complex aroma of wheat bread, nougat and toffee, with an intense golden amber color and a clean and off dry palate taste.

Its 12 year old whiskey is described as “a medium-bodied whisky with the aromas of dried fruits and honey. It has a delicate, mellow taste with a lingering woody, dry finish.” Yamazaki Whisky’s 18 year old whisky is likewise “a full-bodied whisky with spicy cherry-like tones. The toffee aromatics of this copper-gold colored whisky offer a pleasant long, dry finish.”

Yamazaki Whisky sets itself apart from other whiskies through both philosophy and location. While most whiskies are distilled within a small region of the world, this whisky can hold its own with a style, distinct taste, and clarity all its own. Having its own unique character, this whisky has found its own clientele and followers among whisky connoisseurs. It is the perfect concoction for a whisky drinker who is looking for a crisp, dry and refined taste that is best enjoyed all on its own. Unlike its counter parts, it is a drink that has a taste that is best without the addition of mixers. Whether straight up, on the rocks or with a little splash of water, the true taste shines through.

Yamazaki Whisky remains today to be the most loved single malt whisky located in Japan and around the world. It is exported to over 25 different countries, including the United States. Although not your usual whisky blend, this brings to the world of whisky the flavor of the Japanese culture and belief system. It remains the only whisky that is beloved on the Japanese Island and has truly made a name for itself for its uniqueness worldwide.

Talisker Whisky – An Island Single Malt Scotch Whisky With A Name All Its Own

Talisker Whisky is a single malt scotch whiskey that is produced and distilled by the Talisker Distillery, Carbost Scotland. It is the solo distillery located on the Isle of Skye. Operated by the United Distillers and Vitners for Diageo, it is an exclusive right for the marketers of the Classic Malts series. It is known as a premium whisky among whisky drinkers. It can be referred to as whisky, Scottish whisky or just scotch, gaining the name as only whiskies produced in Scotland have rights to.

Talisker Whisky was founded by High and Kenneth MacAskill in 1830, and began production after being built at Carbost in 1831. Although originally built in 1880-1887, it was expanded in 1900 and then again in 1960 after it sustained considerable damage from a fire. It uses a different production than standard distilleries, operating five stills that use worm tubs (condensing coils), rather than modern condensers used by their competitors, which is what is attributed for its “fuller” flavor.

The malted barley which is a main ingredient for Talisker Whisky comes from the Muir of Ord. Like the condensing coils, another piece of production that sets it apart is the features of a swan neck lye pipes. It is a loop that is in the pipes which causes the alcohol to be distilled twice.

Talisker Whisky has been described as being complex with a rich dried fruit sweetness. With a cloudy taste of smoke and strong barley malt combination it has a peppery burst that is said to covet the back of the throat.

There 10 year old whisky is an award winning spirit described as having an Island malt bottled at above average strength. The following are characteristics of its taste:

• 45.8% ABV strength
• A brilliant gold appearance
• Peat-smoke with the saltiness of sea-water, a citrus sweetness and the liquor of fresh oysters nose
• Full body
• A rich dried-fruit sweetness with a smokey overtone and a very intense barley-malt flavor that lends to the peppery nature in the back of the throat palate
• An appetizing sweetness with a long peppery finish

Known as a premium malt scotch whisky, Talisker Whisky has a unique and traditional taste and quality that sets it apart from other whiskies in its class. It is the perfect drink to accompany seafood, as it has its own version and hints of the sea with a saltiness that comes from the ocean. It is an award winning spirit that has a soft peaty water process that is drawn from 21 underground springs that rise from the grounds around the distillery. They are the same springs that supplied it from its inception.

Adhering to the tradition that began this distillery, there is still a double distillation process that is said to be the reason for its rich, deep character. Still maintaining its character, it remains lodged far away from civilization in one of the most remote distilleries of the Skye’s Island.

Springbank Whisky – Not Just A Regular Distillery

Springbank Whisky has a humble beginning, originating as just a regular farm, but so too had a hidden secret…it ran an illegal distillery. In 1828, John and William Mitchell, the sons of Archibald Mitchell, decided to make it legal, taking ownership from their father and beginning what is now a highly successful distillery. After a falling out between the two brothers, William was left with the Springbank Company which he began with his son called the J & A Mitchell Company Ltd. It is the same company who owns and operates it to this day. It remains one of the very few distilleries that still are family owned and operated with its current chairman Hedley Wright, being a direct descendent from the originating Archibald Mitchell.

Due to the depression Springbank Whisky was forced to close its doors between the years of 1926-1935. When others failed to open back up the operation, it left room for Springbank to strive in the new atmosphere and remained a testament to their management and determination of operation. Their distillery maintained its reputation as a favorite on the Peninsula, which some say is attributed to their mild taste opposed to their competitors.

Springbank Whisky, seeing that malting their own barley was no longer feasible, in 1960 began to use foreign grown barley and kept up that practice until 1992 when they renovated and decided to return to their origins and begin their own operation again. Seeing the need to diversify in the 1970s they added a new line of whiskies named “longrow” which was a smokier turn on their originating signature taste and in 1997, they began a completely peat-free line named the “hazelburn.” Both were named after distilleries which began on the Peninsula but were no longer in operation.

All three product lines of the Springbank Whisky are produced and manufactured on the same equipment. The major difference between the whisky lines is the number of times that they are distilled, Longrow distilled twice, and Springbank two and a half times, while Hazelburn is distilled three time. The three product lines have their own individual runs as indicated below:

Longrow – “intense smokiness, pepper, malt and saltiness. Medium-long aftertaste”

• 10 year old
• 14 year old (pending)
• 18 year old (pending)

Hazelburn

• 8 year old
• 10 year old

Springbank – “full taste with some saltiness, coconut and peat”

• Campbeltown Loch
• 5 year old
• 21 year old
• Mitchell’s
• 12 year old

Springbank Whisky sets itself apart from the other distilleries in that they keep strict adherence to the origination of their production and their recipes. They maintain their small company feel, and sometimes have a hard time keeping up with the high demands placed upon their rather small operation. They are known in the whisky circle as a high-end, family oriented business, whose product is always one of quality and integrity. It maintains its reputation as being the heart of the whisky region in Campbeltown, and rightfully takes its position as one of the most popular distilleries to this day in Scotland.

Penderyn Whisky – A Distinct Welsh Whisky

Penderyn Whisky is a Welsh whisky, actually the very first Welsh whisky that was commercially available made in Wales, with its inception in the 19th century. It is produced by the Penderyn Distilleries, which was formally the Welsh Whisky Company, and is classified as a premium strength single malt whisky. It comes in several varieties and is distilled in the village of Penderyn located in the Cynon Valley, Rhondda Cynon Taf which is where the brand takes its name.

Launched as a company in 2000 bearing the name the Welsh Whisky Company it soon began making its name worldwide. Although whisky was distilled in Wales for many hundreds of years, by 1894, the practice had all but died out. Penderyn Whisky still remains the only whisky produced in Wales to this day. It is considered the smallest distillery in the world, resting in the Brecon Beacons National Park, and gets its water from the Brains Brewery.

The whisky range

• Madiera single malt
• Penderyn Sherry wood
• Penderyn Peated
• Single Cask Whiskies

The Madiera Single Malt Whisky defines the style of their house whisky. It is distilled in their unique copper pot still and matured in bourbon barrels. It is finished in rich Madiera wine casks and then it is bottled, premium strength. It is said to have a light character and be soft golden in color.

The Penderyn Sherrywood is a single malt whisky that is defined by its complexity. It is handcrafted by the unique distillation and matured as a single malt whisky. It has a rich tone of dry sherry, which is where it derives its name.

The Penderyn Peated is a single malt whisky which also is subtlety complex. It is distilled and matured as a single malt whisky to have a delicate style that underlies the medium peaty character. Having a light golden tone, it is said o capture the true spirit of Wales.

The Single Cask Whisky, likened after the success of the Penderyn Port Wood Limited signal cask whisky, is a limited edition that was launched in August 2009. It was quickly named the “European single cask whisky of the Year” by Jim Marry, the famous independent whisky expert and the Author of The Whisky Bible. It has a cask strength of 60.6% above and has a prestige unparalleled by any other whisky.

Penderyn Whisky has made a name not only for the uniqueness of the location for which it is distilled, but so too for the diversity of the products that it produces. It is a higher end whisky and the only that is distilled in Wales. Adding its own prestige and heritage, it sets itself apart from the other distillers by its taste and attention to detail. Being the smallest whisky distiller and in such high demand because of its uniqueness, it has problems keeping production up to the demands placed upon it. In the single malt whisky tradition, it keeps great constraints on the quality and attention that is put into its production, which is what keeps people wanting more.

Macallan Whisky – A Traditional Scottish Single Malt Whisky

Macallan Whisky is a single malt Scottish whisky distiller that has been in operation since 1824 at the Macallan Distillery located at Craigellachie. It is distilled and bottled by the Macallan Distillers, Ltd, a subsidiary of the Edington Group, formally part of the Highland Distillers. It is credited to be “the world’s third largest-selling single malt,” and the second largest in distilled whisky by value. It is a smaller distillery, and up until the 1970s, was not a single malt distillery. The whisky produced is only ever matured in ex sherry casks imported from Jerez Spain.

Located on the estate is not only the distillery, but alongside there is still farming that continues to grow the golden promise barley which is one of the main, and vital ingredients, which affords this fine spirit its unique taste.

Macallan Whisky can be described in several ways, either as a whisky, a scotch or a scotch whisky. In order for a whisky to be classified as a “Scotch whisky” is must be produced from a mash of cereals that have been matured in an oak cask in the country of Scotland for a minimum of three years. The other qualifier is that it must be bottled at a minimum strength of 40% of alcohol by volume.

There are three different qualifications of Scottish whiskies

A blended Scotch whisky is one that is distilled at more than one distillery and consists of a malted barley among other cereals. A blended malt Scotch whisky is a Scotch whisky which is distilled at more than one distillery, but is made entirely from malted barley. Finally, a single malt Scotch whisky is a Scotch whisky that is distilled at only one distillery and is produced solely from malted barley. Macallan Whisky is a single malt Scotch whisky distilled only at their distillery.

The Macallan Whisky single malt scotch 10 year is characterized as the following:

• A pale straw color
• A complex, with hints of fruit and heather honey nose
• A soft palate with a maltiness balanced with oak and fruit
• A lingering finish with hints of oak and fruit

There are many different categories of for the scotches blended by the Macallan Whisky. Most of the Macallan brands are on the upper end of the price continuum, with the most aged being a very pricy endeavor. Because of its single malt tradition and reputation, however, it is known for its consistency and quality.

Although a spin off from the original Highland Distillery, Macallan Whisky has made its reputation, and a name for itself, as being a high-quality, consistent whisky. It is aged in only the finest sherry casks which gives it its distinct taste that has become a staple for its followers. There are many different varieties, each finding their own niche and clientele, ranging from middle of the road price to high elegance, depending on the age. It maintains it allure as one the best single malt scotch whiskies available on the market.

Lagavulin Single Malt Whiskey Operating Under Centuries Old Traditions

Whiskey is an acquired, yet cultured taste. It is a drink that is meant to be sipped and savored, usually as an after dinner delight. It is made from fermented grain mash. The mash can consist of barley, malted barley, malted rye, rye, maize and wheat, with different grains used for different varieties. It is a liquor which must be aged, and is done so in wooden casks which are generally made from white oak. Lagavulin Whiskey is a variety which is distilled on the Island of Islay in the United Kingdom and is a delicacy for the elite of the United Kingdom and for any whiskey connoisseur worldwide.

Lagavulin Whiskey has been described as being robustly full-bodied, well balanced and smooth with a slight sweetness on the palate. A highly desirable single malt, it has an extremely strong peat-smoke typical of southern Islay, but it also has a dryness that is unparalleled to the region. Its characteristics are described as:

• 43% ABV strength
• Deep amber gold appearance
• Intense peat smoke with seaweed and iodine with a rich, deep sweetness
• Full and rich body
• Dry peat smoke, has a strong fill on the palate but a gentle sweetness which is followed by sea salt with a woody touch
• Long, elegant peat-filled finish with a salt and sea wood finish

Lagavulin Whiskey uses barley in its distillation, and is malted by Port Ellen, having as much as 20 times as much exposure to peat smoke as other whiskey. It is a slow process and one not to be rushed, taking an average of over 16 years or more to distill. Whiskies can be described using many different terms, plain whiskey, scotch whiskey or just scotch. Although whiskies are distilled in a number of regions throughout the world, in order for it to be considered a scotch, it has to originate from Scotland.

Legitimately claiming to be one of the oldest distilleries in Scotland, Lagavulin Whiskey is a single malt liquor. Although there is debate as to when the official beginning of the distillery, it is thought that it dates from as early as 1742. It is produced by White Horse Distillers which is owned by United Distillers & Vintners, which is in turn owned by Diageo plc. It is of the Classic Malts brand, named Lagavulin for the Gaelic, lag a’mhuilin, meaning “hollow by the mill.” The distillery was founded in 1816 and uses the Solum Lochs for their water source. It is an extremely upper-end whiskey, obtaining many accolades for its taste and refinery.

It is enjoyed mostly by the upper elite or aristocrats of society. It is said to have an unmistakable, powerful, peat-smoke aroma. Perhaps one of the reasons it is reserved for the elite is because it is a high priced liquor. It is a good accompaniment for Roquefort cheese and biscuits. Lagavulin Whiskey has a complex taste, dry, and smoky with a big full body. The sweetness that you enjoy at first sip turns to darker smoke, like coal at the close. There is also a hint of smokiness to follow.