Elaboration

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.

Lagavulin 16 Year Old Tasting Notes

• View: Lagavulin 16 Year Old shows a deep amber colour.
• Nose: As is typical of these distilleries, the 16 year old Lagavulin shows strength and refinement. Smell of bergamot surrounded by a sophisticated complex of sweeter, creamier and chocolaty aromas. After a while, lemon and strokes of white pepper. With water, the smells include cereal and roasted nuts but the smoky fragrance always comes backs.
• Palate: It's dry at first, compensated with the sweetness of the sherry. It then develops oily, and particularly provides slightly salty and turbid traces that emerge in aggressive and sustained attack.

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.

Buying Lagavulin 16 Year Old in En Copa de Balón is easy, convenient, and with the guarantee to get the best whisky at the best price, and in perfect condition.

Distribuido por Diageo España, S.A. - Av.Victoria, 32. Edif.Spirit (28023 Madrid)