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The Lagavulin 16 years old whisky is a whisky produced in the Lagavulin area, on the island of Islay, Scotland. It has been produced since 1816 by the White Horse distilleries, part of United Distillers & Vintners, in Glasgow.
The Lagavulin 16-year-old whisky has the slowest distillation among the other beverages produced at the distillery; close to five hours for the first distillation and over nine for the second is the norm.
The slowness of this process is what gives the whisky its roundness and smoothness of aging.
The fermentation of the barley is also slow, between 55 and 75 hours. It is mainly aged in refillable European oak barrels.
Appearance: The Lagavulin 16-year-old whisky deep amber.
Nose: As is typical of these distilleries, the Lagavulin 16-year-old whisky shows strength and refinement. Smell of bergamot surrounded by a sophisticated complex of sweeter, creamier, and chocolatey aromas. Over time, hints of lemon and white pepper emerge. With water, the scents encompass cereal and toasted nuts but the smoky fragrance always returns.
Palate: It is dry at first, balanced with the sweetness of sherry. It then develops oily, and particularly provides slightly salty and peaty traces that emerge in an aggressive and sustained attack.
The Lagavulin 16-year-old whisky leaves a gentle tingling on the tongue. With water, the taste is gently cleansed, bringing a sophisticated smoky flavor.
It has a powerful and peaty finish. It recalls toasted sesame seeds and basil. With water, it resembles toasted cumin and other Indian spices.
The Lagavulin 16 years old whisky is a whisky produced in the Lagavulin area, on the island of Islay, Scotland. It has been produced since 1816 by the White Horse distilleries, part of United Distillers & Vintners, in Glasgow.
The Lagavulin 16-year-old whisky has the slowest distillation among the other beverages produced at the distillery; close to five hours for the first distillation and over nine for the second is the norm.
The slowness of this process is what gives the whisky its roundness and smoothness of aging.
The fermentation of the barley is also slow, between 55 and 75 hours. It is mainly aged in refillable European oak barrels.
Appearance: The Lagavulin 16-year-old whisky deep amber.
Nose: As is typical of these distilleries, the Lagavulin 16-year-old whisky shows strength and refinement. Smell of bergamot surrounded by a sophisticated complex of sweeter, creamier, and chocolatey aromas. Over time, hints of lemon and white pepper emerge. With water, the scents encompass cereal and toasted nuts but the smoky fragrance always returns.
Palate: It is dry at first, balanced with the sweetness of sherry. It then develops oily, and particularly provides slightly salty and peaty traces that emerge in an aggressive and sustained attack.
The Lagavulin 16-year-old whisky leaves a gentle tingling on the tongue. With water, the taste is gently cleansed, bringing a sophisticated smoky flavor.
It has a powerful and peaty finish. It recalls toasted sesame seeds and basil. With water, it resembles toasted cumin and other Indian spices.
