LAGAVULIN 16YO ISLAY SINGLE MALT SCOTCH WHISKY 0,7L 43%
408,90zł
Out of stock
If we were to point out the most important single malt of the late twentieth century, Lagavulin 16 years old would be a solid candidate.
Until 1987, when single malts accounted for just 1% of Scotch whisky sales, the standard version of Lagavulin was 12 years old 43% abv. The 16-year-old made her debut a year later in the pioneering Classic Malt series and immediately gained extraordinary popularity. Whisky is aged mainly in hogshead bourbon barrels with a small addition of sherry casks. The malt used in its production comes from Port Ellen. Barley is initially dried with hot air, then with local peat, until the phenol content reaches 35 ppm. In the past, Lagavulin went into Johnnie Walker and White Horse blends, now 98% of production is bottled in the version.
Aroma: very rich, slightly oily, peaty smoke, seaweed, dark chocolate, toffee, prunes, apples, orange peel, roasted almonds, toast with butter and oak.
Flavor: compounded, light notes of sherry, almonds roasted in honey, dark chocolate, salty caramels, prunes and figs, candied orange peel, pepper and clouds of peat smoke.
Finish: long and powerful, dried fruit, peaty smoke, notes of cocoa and pepper.
| Style | Whisky |
|---|---|
| Alkohol | 43% |
| Country of Origin | Scotland |
| Pojemność A | Butelka 700ml |
| Age | 16YO |
| EAN | 5000281005409 |
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PRODUCENT - Whisky
The whiskey most likely comes from Ireland. Irish monks were making a liquor known as aqua vitae (the Gaelic name uisge beatha is a translation from Latin) as early as the 7th century. It was a mixture obtained by distillation of fruit fermentation products and used exclusively for medicinal purposes as a means of prolonging life, relieving some ailments (such as colic) and diseases (paralysis, smallpox and others). According to legend, whiskey was invented by St. Patrick. From the 17th century, the shortened form uiskie began to be used, and from around 1715 the name took the form of whiskie. The modern name - whiskey - was established only in 1736. Only high-quality glass is used in professional whiskey tastings. The so-called popular tulip glasses, the shape of which allows you to retain the aroma of whiskey, which is important during tasting. During the tasting, apart from the smell, the taste on the tongue, the finish and the balance of the whole are also assessed, often on a scale of 100 points. The whiskey served may be slightly diluted with water, which reduces the intensity of the flavor. It is also popular to serve whiskey with ice (on the rocks) or with cola, but the latter can be controversial.