Lagavulin 16 Year Old Single Malt Scotch Whisky 70cl
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Lagavulin 16 Year Old Single Malt Scotch Whisky offers distinct peat-smoked flavour, typical of southern Islay island, along with a subtle dryness.
Experts recommend to take it in a traditional whisky glass, either neat or with a little water. Combine the mighty flavours of the whisky with Gorgonzola, Roquefort, Stilton, or any other aged blue cheese for a mouthwatering experience.
Lagavulin 16 Year Old Malt Flavour Map Region: A roaring bonfire from the coast of Islay
Appearance: Deep amber gold
Nose: Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness
Body: Full, rich bodied Palate: Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood
Finish: A long, elegant peat-filled finish with lots of salt and seaweed Lagavulin.
The definitive Islay single malt whisky from the rugged Hebridean Isles Miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with that distinct smoky flavour. Not to mention the rich peaty water that runs down the brown burn from the Solan Lochs and into the distillery. In case you haven't figured it out, the smoky, peated Lagavulin is seen as the ultimate expression of this region.
Experts recommend to take it in a traditional whisky glass, either neat or with a little water. Combine the mighty flavours of the whisky with Gorgonzola, Roquefort, Stilton, or any other aged blue cheese for a mouthwatering experience.
Lagavulin 16 Year Old Malt Flavour Map Region: A roaring bonfire from the coast of Islay
Appearance: Deep amber gold
Nose: Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness
Body: Full, rich bodied Palate: Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood
Finish: A long, elegant peat-filled finish with lots of salt and seaweed Lagavulin.
The definitive Islay single malt whisky from the rugged Hebridean Isles Miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with that distinct smoky flavour. Not to mention the rich peaty water that runs down the brown burn from the Solan Lochs and into the distillery. In case you haven't figured it out, the smoky, peated Lagavulin is seen as the ultimate expression of this region.
