Alex and Martin have abused the alcohol tag for too long with reviews of beer. Today, we're reviewing one of man's finest creations: single malt scotch whisky, specifically one of the Islays - the wonderful Lagavulin 16 year.

I traveled to Scotland last year and tried a whole bunch of different scotch whiskies, single malt only. I can't even remember all the names of different scotches I sampled, but Lagavulin and Laphroaig stuck out as two of the best I tried on my trip. Once I found a couple that I liked, I stuck to them - I realized that as little as I know about the different regions, origins, ingredients, etc. of a fine single malt, I knew that I liked Islays the best out of any others I had tried.

I've found that many compare the Lagavulin to Laphroaig, another Islay. As I am somewhat picky with what I drink, I compared the Lagavulin to Laphroaig 15 year vs. the standard ten year product.

Laphroaig doesn't have quite as rich an amber color to it as Lagavulin, nor does it have the long, sustained drive of smoky expression. Both are great, but Lagavulin seems to add that extra bit of complexity, reflected in its color and scent, and has a deep peaty flavor. Lagavulin stays with you a while and is an acquired taste. Thus, if you're not used to drinking scotch whisky, particularly Islays, stay away and try something a bit lighter, even a blend, and get a good idea of what you like and don't like as you work your way up in terms of strength of flavor and smokiness.

Some prefer scotch on the rocks. Personally, I only drink it neat, and for a scotch as complex as the Lagavulin, I would recommend doing likewise to experience the full flavor. This is one of those scotches that you'll be proud to drink once you've developed the taste; the smoky aftertaste is so strong, it may even keep you warm on a cold winter's night. It's easy to imagine that's what the distillery had in mind when creating this fine spirit.