On the nose, the whisky opens with Lagavulin’s signature peat smoke met by touches of red berries, salted brine, and soft vanilla. The palate delivers intense peat-driven warmth with cocoa, dark chocolate, toasted oak, and a subtle sweetness reminiscent of crème brûlée. Mid-palate notes of berry and sea-spray freshness mingle with warming baking spices, leading into a long, peppery finish layered with smoke and charred oak tannin.
This expression was designed with steak in mind—especially medium-rare cuts—where its briny smoke and rich sweetness accentuate seared flavors perfectly. It also pairs beautifully with aged cheddar, gouda, or blue cheese, and stands up nicely to dark chocolate or savory smoked meats.
