Lagavulin 16 is one of those bottles that commands a certain loyalty. It’s distinguishably Lagavulin, and for many whisky drinkers, it holds a permanent spot on the shelf. So when my boy Whiskey A handed me a White Horse Edition of the Lagavulin 16, I knew exactly what I had to do: pour it side by side with the standard release and see if there’s any real difference worth talking about.
Starting with the nose, the White Horse Edition genuinely impressed me. It’s powdered sugar and smoke, clean and focused, with none of the vegetal character I typically pick up on the standard 16.
Take our quick whisk(e)y survey
The regular bottle, by contrast, carries a noticeable green, grassy note alongside its smokiness. It’s a meaningful distinction on the nose, and it gave the White Horse a slight edge right out of the gate. That said, I suspect some of the lightness in the White Horse may come down to oxidation. The fill level on that bottle was low, and time and air exposure can soften and strip flavour in subtle ways.
On the palate, the gap narrows considerably. Both bottles sit at 43%, and neither is going to blow you away with complexity or mouthfeel. The White Horse felt a touch lighter, which again could be the oxidation at play, while the standard 16 had a bit more life to it, likely because it was opened more recently. As far as true taste variance, it’s not dramatic. You could easily chalk it up to batch variation. If someone poured these for you blind, I honestly don’t think you’d be able to reliably tell them apart.
Here’s where I land: the standard Lagavulin 16 gets an 85 from me, and the White Horse Edition earns an 86, nudged up slightly for that cleaner, sweeter nose. Both are good. You’re never going to complain about a Lagavulin.
Out of all the Lagavulins I’ve had in the last five years, the 16 is probably my least favourite, and I still love it. It’s an easy pour, great for a smoky cocktail, and perfectly suited for spring and summer sipping when you want something lightly peated and approachable. At around 160 bucks in Ontario, it falls just under my “buy again” threshold. If you can find it closer to 120, it becomes an easier recommendation. It’s the kind of whisky you’d get at any hotel bar and be happy with. It won’t wow you, but it won’t let you down either. That’s exactly what Lagavulin is going for here, and they nail it.
For those of you who keep a Lagavulin 16 on the shelf, I’m curious: have you ever noticed batch variation between bottles, or does it always taste the same to you?
To see my full side-by-side tasting, check out my YouTube video.
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Read the full article at Lagavulin 16: The White Horse Edition vs. The Standard Bottle
