Lagavulin Distillers Edition Whisky 70 cl
Since 1816, Lagavulin single malt Scotch whisky has been made in a picturesque huddle of buildings on Lagavulin Bay. Perhaps the most beautifully situated of distilleries, Lagavulin makes arguably the most intense, smoky and rich whisky of all. For many, this is the definitive Islay malt.
Above all, Islay means peat. Miles and miles of peat bog in the west of the island provide the raw material whose influence so characterises the south eastern Islay malts, of which Lagavulin is perhaps best known. Lagavulin’s rich peaty water runs down the brown burn to the distillery from the Solan Lochs in the hills above the distillery.
There’s nothing rushed about Islay, nor is there about Lagavulin; before being bottled, the malt spends sixteen unhurried years maturing in oak casks, the longest maturation period for any of the Classic Malts offerings.
Long fermentation, long distillation and long maturation together ensure that Lagavulin develops all of its long, rich, peaty character. It’s is a spirit that likes to take its time. The definitive Islay malt demands nothing less.
Lagavulin Distillers Edition
Each Distillers Edition expression undergoes a second (or ‘double’) maturation in casks that have previously held a fortified wine.
A really distinctive and distinguished dram, full of peat while the Pedro Ximinez sherry wood naturally has a big say; A more mellow Lagavulin, not quite as deep or intense as the 16 year old.
Appearance: Golden Treacle
Nose: Intense peat and vanilla. A raisin sweetness checks the smoke. Iodine-edged peat and crisp, roasty malt. Satisfying and enticing.
Body: Full and rich.
Palate: Sweet and luscious; a clear, grassy malt, then the peat attacks, smoke filling the mouth. A very salty tang at one point; the middle offers coffee and vanilla with a glimmer of fruit.
Finish: Incredibly long, even for Islay. Fruit, peat and long-lasting oak. Very chewable and “more-ish”.
With Food: Works in an extraordinary way with intensely flavoured salty blue cheeses – Roquefort, Stilton, Gorgonzola and Lanark Blue. Also excellent with anchovies on toast.
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