White Horse Distillers

Lagavulin takes its name from the Gaelic 'Lag a' Mhuilinn'—the hollow of the mill—a fitting name for this south-coast Islay distillery. When Peter Mackie created the White Horse blend in 1890, he built it around Lagavulin's smoky character, and this 16-year-old expression carries that legacy. For decades it was bottled under the White Horse Distillers label before the release shifted to Port Ellen—a piece of whisky history in the glass.

Sixteen years in wood has refined rather than softened Islay's peat fire. What sets this apart is restraint: smoke and sweetness coexist without either overwhelming the other, creating a whisky that feels composed rather than combative. The nose opens with lemon peel, creamy vanilla, and a mineral iodine undertone.

On the palate, sherry notes emerge alongside peaty depth and oak tannins. The finish stretches long and drying—herbal, tarry, with hints of Lapsang Souchong tea and a briny seawater edge that anchors everything to Islay's coastal character. This is uncompromising Islay whisky, but not for its own sake.