1 BOTTLE X 70cl

43% vol. 

Before bottling, whiskey spends sixteen quiet years maturing in oak barrels, the longest maturation period of all Classic Malts.

A long fermentation, a long distillation and a long maturation make Lagavulin develop its strong, rich and peaty character.

It is a distillate that loves to take its time. The "Islay Malt" par excellence claims nothing less.

Islay Island, off the west coast of Scotland.

The official distillery, located in Port Ellen, began its official activity starting in 1816.

The most popular product is "16 years old".

Upon visual examination, Lagavulin shows an intense golden yellow color, clearly tending to amber; on the olfactory note stand out the salty oceanic aromas mixed with the unmistakable smell of peat, very intense and equally persistent.

The taste is alcoholic, very warm and equally full-bodied but extremely soft and velvety, of great balance, with a back-nasal return of peaty and smoke scents previously perceived by the olfactory examination.

Even on the gustatory examination it shows a high intensity and persistence.