Elaboration of Lagavulin Distiller's Edition 16 Year old 2003
Lagavulin Distiller's Edition 16 Year old 2003
- Color: After the first service, shown in an amber glass.
- Aroma: The Nose intense aromas of peat are revealed and vanilla with raisins, smoke, iodine and malted barley.
- Taste: On the palate presents flavored malt, peat smoke, salt, coffee, vanilla and fruit. long finish with fruit, peat and oak.
PRODUCTION DETAILS: In the process of making this rich double maturing whiskey is made in wood barrels Pedro Ximenez, a wine derived from grapes dried in the sun intense flavor. Selected for its sweetness, raisins to accentuate and magically deepen every aspect of the intense and rich character of Lagavulin.
The distillery of Lagavulin officially dates from 1816, when John Jonston and Archibald Campbell constructed two distilleries on the site. One of them became Lagavulin, taking over the other—which one is not exactly known. Records show illicit distillation in at least ten illegal distilleries on the site as far back as 1742, however. In the 19th century, several legal battles ensued with their neighbour Laphroaig, brought about after the distiller at Lagavulin, Sir Peter Mackie, leased the Laphroaig distillery. It is said that Mackie attempted to copy Laphroaig's style. Since the water and peat at Lagavulin's premises was different from that at Laphroaig's, the result was different. The Lagavulin distillery is located in the town of the same name.More about the Producer