Happy Lagavulin Day! We drink an Armagnac finish
Yes! The Feis Ile Festival of Music and Malt is here again. We kick off the 2026 edition following the same route as previous years, by sampling a whisky according to the allotted day of the festival. Traditionally, Lagavulin opens the celebrations, so here we go! We have not visited Lagavulin on the blog in 2026 yet. Not with new products, that is, even though I already wrote a reminiscence about the 200th anniversary of the distillery, which is 10 years ago this year. Furthermore, I have seen some pictures on social media about a refreshing of the labels for the good old Lagavulin bottle. I have not seen those new liveries in real life yet, so we will just be patient. What else can we say about Lagavulin? The brand keeps going strong and seems immune to economic fluctuations, still being the second most sold Islay malt after Laphroaig, keeping Ardbeg in third place. With special releases we have a difficult relationship nowadays. Weird choices with mixed results do nothing to elevate the brand. But we keep on trying, since Lagavulin is and remains the King of Islay.
Lagavulin 14 years old, Feis Ile 2023, bottled at 58,4 % abv
First things first: We go back in time to 2023 for the festival release of that year. Exactly 3024 bottles were released of this middle-aged Lagavulin, matured on American and European Oak with an Armagnac finish of 14 months. Armagnac is a single-distilled grape brandy produced in the Gascony region of France.
Upon Sipping: The nose is instantly recognisable as Lagavulin, without any interference from the Armagnac finish. Tarry whiffs mixed with a good deal of maritime notes, including wet pebbles on a beach and wet rope. Hints of seafood cuisine during Lagavulin Day. This is quite a “beam me up, Scotty” experience, bringing me straight to Islay. On repeated sniffing, and letting the whisky breathe, I do get some more exotic notes. Some raisins, undefinable brandy notes, there it is. The arrival on the palate is definitely softened by the Armagnac finish on this Lagavulin, before the lemon impact of the peat takes over. Ooph, I rather like it! The syrupy mouthfeel is something to get used to, but it does not diminish the peat impact.
With water, we bring out more of the brandy influence, with soft red apple notes that have been dipped in a bucket of sea water. It turns more medicinal after a while. On the palate, we pick up a more salty influence now, with dark salted liquorice and beetroot. Even some meaty notes, however modest. It remains a thrilling ride, I must say.
Word to the Wise: This Lagavulin is a lot of everything. We get saltiness and sweetness both at the same time. A perfect hybrid, one could say, but it works well. The Lagavulin character is prevalent, which is a good thing, we are here for whisky after all. One of the better modern-day Lagavulin Feis Ile expressions.
Score: 88 points.