I know it's 10 o'clock in the morning but I had to pour a Lagavulin 16yo just to gaze at that liquid sunset and try and ignore those salty sea-tossed sirens as they parted their smoked seaweed tendrils and sighed seductively.....damn it.....lost track....anyway I am a peat-head of the first order and have always had a fascination with Lagavulin and the knowledge that the 16yo is matured in boubon hogsheads. The Ardbeg 10yo is also matured in bourbon casks but the difference in colour is as stark as between a sherry and a gin. We know in a purist whisky world that 100% of the colour should be generated from the cask(s) that it is matured in so what does that say about the extraordinary colour of Lagavulin 16yo? Can we say spirit caramel and Lagavulin in the same breath.....? If caramel is being added, nobody is saying.......oh God... those sweet irresistable smoked bacon sirens are beckoning....again......