The Lagavulin 16 Year Old whisky is a whisky produced in the Lagavulin area, on the island of Islay, Scotland.
It is produced since 1816 by the distilleries White Horse, of the United Distillers & Vintners, in Glasgow.
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|Country of Origin||Scotland|
The Lagavulin 16 Year Old whisky has the slowest distillation among the other beverages produced in the distillery; about five hours for the first distillation and more than nine for the second.
The slowness of this process is what gives whisky the roundness and softness of its aging.
The fermentation of the barley is also slow, between 55 and 75 hours. It is mainly aged in refillable European oak barrels.
The 16 year old Lagavulin leaves a soft tingling in the tongue. It has a powerful and turbid finish, toasted sesame seeds and basil. With water it resembles toasted cumin and other Hindu spices.
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