Manufacturer Lagavulin Islay Origin / South Shore / Port Ellen on the southeast coast of the island. The sea has shaped everything here. A narrow fringe of slate and hornblende forms a coastal strip of the overlying quartzite hills and brings Lagavulin so his romantic bay and the island Texa. Distillery Islay primarily means peat. Meilenweit the peatlands extend to the west of the island and provide the raw material, which so heavily influenced the character of the south-eastern Islay malts. And Lagavulin is probably the best known of these. Lagavulin plenty peaty water flows in Brown Burn down from the hole Solan hills above the distillery. Although Lagavulin shares its coastline with two neighboring distilleries, the then owner Peter Mackie took every effort to be able to use the water exclusively. The access rights to the water and the surrounding land were hotly contested at the time and Mackie's persistence secured Lagavulin this Vermächtnis.Die barley is distilled from the Lagavulin is malted at nearby Port Ellen and has a strong smell of peat - it is about twenty times more exposed to peat smoke as Cragganmore, a typical Speyside. The fermentation of barley is also a slow process. Between 55 and 75 hours, are the malted barley so that a full peaty flavor develops. The four stills in Lagavulin, two pear-shaped, acquired in Malt Mill style, take on the peaty word (Wort) and give him all the time and care it deserves. Following the original practice learns Lagavulin the slowest distillation of all Islay malts about five hours for the first distillation and more than nine hours for the second here is the norm. This lengthy procedure is considered by many the reason for Lagavulin characteristic roundness and soft, soft edges that are so highly valued by his followers. There is no hurry to Islay, even at Lagavulin. Before he goes into the bottle, spends the Malt sixteen unhurried years in mostly refilled European oak barrels in traditional white-painted warehouses by the seashore. There, the Malt breathe the salty sea air of Islay. Long fermentation, slow distillation and long maturation, all ensure that Lagavulin develops its unique character together. A spirit that takes its time. The definitive Islay Malt no more and no less welcome. Description color from dark red amber. On the nose clearly peat smoke, heavy, vanilla notes, some phenol and sherry sweetness. Full, rich body. On the tongue again Sherry sweetness with massive peat and some oak and traces of salt, is dry, long and strong in the mouth. Long-lasting, round and smooth finish.
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