Situated in a small bay near the south coast of the Isle of Islay in the Scottish Hebrides, the Lagavulin distillery stands across the water from the ruins of Dunyvaig Castle, home of the Lords of the Isles (second in the aristocratic hierarchy only to the King of England). The island, which has a better climate than mainland Scotland because it benefits from the Gulf Stream, has been settled for more than ten thousand years. Picts, Gaels and Vikings ruled the western Hebrides and parts of Scotland from here. It's an isolated place, accessible by air from Glasgow or a 17 mile sail from Ireland.
Today Islay has a population of about three thousand souls and the principal occupation is whisky making. Very good whiskey making. My favorite tipple, the Lagavulin 16 single malt scotch garners 99 points from the Beverage Tasting institute, 97 points from Wine Spectator and 95 points from Michael Jackson. It has a rich peat smoke aroma and a full body, complex, with echos of seaweed and smoke.
Single malts are usually consumed neat, with a little water added to open them up. But they can also be taken with food - it's said that in 19th century Scotland, the whiskey bottle was placed on the pantry at breakfast each morning next to the cold meats. Whiskey writer Jackson suggests a dash in the morning oatmeal, followed by kippers, bacon and smoked haddock. Whether that thought appeals or not, you should be able to find the 16 for about $70 a bottle.
Thursday, March 15, 2007
Lifestyle: Lagavulin 16
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5 comments:
I eat a great deal of oatmeal and have consumed probably more than my share of the worlds supply of upscale firewater but to the best of my knowledge it has never occurred to me, (even in my most tippled moments) to put scotch in my morning oatmeal. I will have to think about that one for a while.
The first problem I've encountered is finding kippers, bacon and smoked haddock in California.
Your post about Scotch gave me the opportunity to relive a great memory. Thank you!
The only time I've ever had Scotch for breakfast I was in Northern Scotland. My mother's family was originally from Edinburgh. We took a trip when she was older, stayed a couple of nights in Edinburgh, then did a driving trip of the North.
We were taken on a trip to various small family owned distilleries. A good bit of cheese and an excellent Scotch on a drizzly overcast morning has some merit.
'Twas a great trip. We went to Inverness then up to Wick.
And with so many mornings being drizzly and overcast, the drinking can become a habit.
Breakfast of champions!
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