Lagavulin 16 years old is one of the strongest single malt scotch whiskys out there. When you pour it, you can perceive the peaty aroma even while sitting one meter away from the glass. They make it on Islay, a big rock of peat emerging from the ocean on the west coast of Scotland, and it takes sixteen unhurried years of rest, kept inside casks on the sea shore, before they allow us to drink it in all of its glory. When tasting this great whisky you can feel a rich, deep, full, long sweetness pervade your mouth, slowly followed by strong peat and finally some hints of seeweed and iodine. I discovered it when I asked the barman for a smoky whisky at The Last Drop in Edinburgh. If they think this is a typical prototype of peaty whisky, then probably it is 
