Lagavulin Distillers Edition 2023 Single Malt Scotch Whisky

Lagavulin Distillers Edition is one among the six that were made available in 2023. The 16-year-old Lagavulin, which is liberally peated but exquisitely balanced, is a renowned Islay classic that it develops upon. You can anticipate the same familiar and beloved oaky spice, marine undertones, and subtle smokiness. Another layer, however, is a rich richness that results from the second aging in casks seasoned with Pedro Ximenez sherry.

Now is the time to get a bottle of the limited-edition sherried Lagavulin 16.

Notes on Tasting

The aroma is dominated by orchard fruits, oak spice, and campfire smoke. Along with coastal overtones, the palate is rich and delightfully sweet, with the ideal proportions of fruitiness, smoke, and caramel. The aftertaste is characterized by honeyed sweetness, oak spice, and smoke.

Concerning lagavulin scotch whiskey​

One of Scotland’s oldest distilleries, Lagavulin Distillery is located on the island of Islay, on the shores of Lagavulin Bay. As early as 1742, distilling was practiced along the shores of Lagavulin Bay, and by the turn of the century, up to ten illegal stills were in operation. John Johnson established the first authorized distillery on the property in 1816, and Archibald Campbell created a second one a year later edition single malt scotch whisky .

Alexander Graham finally merged the two distilleries under the Lagavulin name after purchasing Johnston’s distillery for £1,100 following Johnson’s passing. Since then, the distillery has been fueled by the rich, peaty water that flows through the Solan Lochs and down the brown burn into the hills near Lagavulin Bay.

The peated barley used to make Lagavulin Single Malt is exposed to up to twenty times as much peat smoke as other Scotches, making it one of the most potent and smokey single malt whiskies ever produced. After being harvested and malted, the grains used to make Lagavulin Whisky are dried over a peat and gas fire that is precisely regulated to create the distinctive, robust flavor character of Lagavulin.

Following milling and mashing, the grains undergo a 72-hour fermentation process. The whisky is distilled twice after fermentation, first for around five hours in a wash still and then for about nine hours in a spirit distillation. Lagavulin gets its distinctive round tastes and mellow edges from this distillation method, which is the slowest of any Islay distillery.

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Concerning Scotch