Lagavulin is one of Scotland’s most famous whiskies. Lagavulin nestled on the South of Islay, Scotland’s whisky island. Furthmore, Lagavulin is sitting quietly in its small and beautiful bay. In addition, it is Lagavulin embodies the flavours of the island on which it sits with its rich fruit & smooth smoky flavours complimented by a good dose of Islay peat & crisp sea salt.
Widely known as the Queen of the Hebrides, Islay. It has everything you could possibly ask for from a small Scottish island. The landscape and scenery changes dramatically as you journey round the island from the long sand shores of Machir bay to the rugged cliffs of the Oa. The island has plenty of spectacular views and walks to offer those keen on the outdoors.
-NOSE: Immediately quite soft with clean, fresh notes, faint hints of milk chocolate and lemon and then developing fragrant tea-scented smoke alongside nose-drying, maritime aromas, with subtle cereal. A prickliness seen earlier now develops, while the trademark Lagavulin dryness emerges as fresh newsprint. Softly sooty. Softer, fuller and more rounded with water: it’s not hugely fruity but there’s just a trace of red berry preserve, perhaps, beneath the smokiness, which comes sharply into focus.
-BODY: Light, growing pleasantly oily.
-PALATE: A soothing light texture, with a magnificently full-on Lagavulin taste that’s somehow even bigger than you expect; sweet, smoky and warming, with a growing, smoky pungency, then dry, with more smoke. Charred, with minty, dark chocolate. Beautifully balanced mid-palate then salty, oven-charred baked potato skins and smoke. Water rounds things, the taste still mighty yet more succulent, sweeter, spicier and now tongue-tingling, mint-fresh and warming.
-FINISH: Lovely; clean, very long and smoky. Smoothly, subtle minted smoke surrounds chocolate tannins, leaving a late drying note to emerge in time. It’s warming, soft and still smoky with water, not as long or intense now, yet still leaving the palate dry as sweet smoke lingers on the breath.