Whisky Review: Lagavulin 1995 Distillers Edition

The Lagavulin 1995 Distillers Edition is a premium single malt Scotch whisky produced by the Lagavulin distillery in Islay. The history of the distillery opens up in the year 1816, and at that time there were actually two distilleries on the site, operated by John Jonston and Archibald Campbell. The 1995 Distillers Edition is one of the best-known drams produced by the Lagavulin distillery. In this case, “Distillers Edition” means something special; it refers to the special Pedro Ximénez sherry casks in which the whisky is distilled.

The liquid inside the bottle is a rich amber brown in colour and has a thick, syrupy quality. Opening the bottle, I can tell right from the start this is going to be a perfect dram for dessert. I smell peat, as expected, but also something sweet, possibly caramel. This is probably the result of the sherry casks. There is something fruity in here too, possibly raisins. There are also woody notes.

Peat is the most prominent flavor, but it is nicely balanced out by the sweet notes of raisin and caramel mentioned earlier. It is thick, syrupy, and quite decadent. The finish on the palate has the richness of cocoa. I can easily see why this dram has received so many accolades, and why the price tag was as high as it was.

A bottle of Lagavulin 1995 Distillers Edition is likely to run you around $100, but it is definitely worth the purchase if you ever get the opportunity. This whiskey sells out fast, and for good reason. I recommend taking your time with it and savoring every drop though. It’s excellent for pairing with chocolates or a fine cigar. If you really want to treat yourself, then this is the whisky to purchase. It’d also make a wonderful gift.

2 thoughts on “Whisky Review: Lagavulin 1995 Distillers Edition

  1. Cant describe the feelings when i taste this jewel ….

  2. Ordinarily the Lagavulin is just too peaty for me. But I really enjoyed the Distiller’s Edition — it had something so special that I was converted right away. I feel like the extra maturation instills a complexity and mellowness that tempers the outright “peat bomb” that (in my opinion) characterizes the Lagavulin. I recommend it highly.

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