Lagavulin 21 Year Old 1985 (Special Release 2007) vs Balvenie 30 Year Old

Side-by-side comparison — price, ABV, scores, tasting notes, pros & cons.

Lagavulin 21 Year Old 1985 (Special Release 2007)Balvenie 30 Year Old
DistilleryLagavulinBalvenie
RegionIslaySpeyside
CountryScotlandScotland
TypeSingle MaltSingle Malt
ABV56.5%44.2%
Age21 yr30 yr
Price£2999£3192.95
Rating5.00/55.00/5

Lagavulin 21 Year Old 1985 (Special Release 2007)

Smoke64/100
Sweetness55/100
Beginner25/100
Value2/100

Balvenie 30 Year Old

Smoke0/100
Sweetness66/100
Beginner75/100
Value2/100

Lagavulin 21 Year Old 1985 (Special Release 2007)

SmokySweetFruitySpicyWoodyFloral

Balvenie 30 Year Old

SmokySweetFruitySpicyWoodyFloral

Quick verdict

Lagavulin 21 Year Old 1985 (Special Release 2007) is better value at £2999 vs £3193.

For beginners: Balvenie 30 Year Old is more approachable (75/100 beginner score).

Lagavulin 21 Year Old 1985 (Special Release 2007)

Pros

  • +Balanced smoky character without being overwhelming
  • +More affordable (£2999 vs £3192.95)

Cons

  • High ABV (56.5%) — may need water

Balvenie 30 Year Old

Pros

  • +Approachable and beginner-friendly sweetness
  • +Great entry point for new whisky drinkers
  • +Longer maturation (30 vs 21 years)
  • +More widely reviewed by the community

Cons

  • More expensive (£3192.95 vs £2999)
  • Lacks smoke character compared to the alternative

Who should buy Lagavulin?

Lagavulin 21 Year Old 1985 (Special Release 2007) is for enthusiasts who appreciate cask-strength intensity. Best enjoyed with a few drops of water to open up the flavours. Not ideal for casual drinking or beginners.

Who should buy Balvenie?

Balvenie 30 Year Old is an ideal first whisky — sweet, approachable, and widely available. It's a great gift and a safe choice for anyone new to whisky or who prefers lighter, friendlier drams.

Tasting notes

Both taste of

SherriedOld Wood

Only Lagavulin 21 Year Old 1985 (Special Release 2007)

SmokeyCooked FruitLeathery

Only Balvenie 30 Year Old

HoneyDried FruitChocolate

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