Smokeshow

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Just like Ron Swanson, you know Lagavulin by it's official name: "Mother's Milk." One of the most awarded and critically acclaimed Single Malts of all time, Lagavulin has been known for its slow distillation and pear-shaped pot stills since 1816. Sitting on the coast of Kidalton, "in the hollow by the mill" as it translates in Gaelic, Lagavulin is known for being less peaty than neighbors like Laphroaig — partly because it's aged in bourbon barrels, so it has more of that vanilla, honey, and fruit. Offered by Diageo and part of its Classic Malts lineup, the 16-year is Lagavulin's entry level bottle and a collector's favorite. Do like they do on the floor of the malting room every September and open this bottle while listening to some live music, gently dancing the night away and singing right along.

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You're a purist, not afraid of the bold as long as it's honest and true. On the South coast of Scotland's Isle of Islay, in the broad harbor of Loch Laphroaig, the Johnston family's distillery has produced one of Scotland's best whiskies for more than 200 years. Proudly known as being one of the strongest-tasting Scotch whiskies, full of smoky and peaty flavor, Laphroaig is the favorite of critics, clan members, even HRH the Prince of Wales himself. The 10-year is best savored neat, or with a little cool water. Roll it around on your tongue to release the pungent, earthiness of blue peat smoke, the sweet nuttiness of the barley, the delicate heather of remote island streams.