1997 Lagavulin Distillers Edition

Lagavulin Distillery (Whiskey)

$90.01 (Approximate price)

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Lagavulin Distillery delivers the 1997 Lagavulin Distillers Edition , a whiskey with roots in Scotland with 43% of alcohol strength. Drinks&Co users give this 1997 Lagavulin Distillers Edition 4 of 5 points.

Technical sheet · Lagavulin Distillers Edition

Vintage: 1997 Other vintages
Category:Whiskey (Spirits)
Producer: Lagavulin Distillery
Volume: 70cl
Alcohol Vol.: 43%
Country: Scotland

Description · Lagavulin Distillery

1997 Lagavulin Distillers Edition

TASTING NOTES:

  • Color: 1997 Lagavulin Distillers Edition has a nice mahogany color
  • Smell: intense aromas of smoke, nuts and cinnamon.
  • Flavor: syrup, peat, smoke and citrus. Final: grapes, some meat and ash

DETAILS PREPARED: was distilled in 1997 and aged 16 years in second fill, finished in Pedro Ximenez sherry.

PRODUCER: Lagavulin Distillery

Lagavulin Distillery

The distillery of Lagavulin officially dates from 1816, when John Jonston and Archibald Campbell constructed two distilleries on the site. One of them became Lagavulin , taking over the other—which one is not exactly known. Records show illicit distillation in at least ten illegal distilleries on...

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Reviews

Highlighted review about 1997 Lagavulin Distillers Edition

SW Spirituosen Wolf

Posted on at 16.22

4/5

Lagavulin Distillers Edition 1997

Manufacturer / distributor Lagavulin / Diageo Islay origin / South Shore / Port Ellen on the southeast coast of the island. The lake has formed everything here. A narrow fringe of slate and hornblende forms a coastal strip of the overlying quartzite hills and brings Lagavulin as its romantic bay and the island of Texa. Islay distillery is mainly peat. Meilenweit the peat bogs extend to the west of the island and provide the raw material, the so strongly influenced the character of the south-east Islay malts. And Lagavulin is probably the best known among them. Lagavulin plenty of peaty water flows in Brown Burn down from the mountains above the hole Solan distillery. Although Lagavulin shares its coastline with two neighboring distilleries, the then owner Peter Mackie made every effort to be able to use the water exclusively. The access rights to the water and the surrounding land were then hotly contested and Mackie's perseverance secured Lagavulin this legacy. The barley is distilled from the Lagavulin, is malted in 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 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 initial practice experiences Lagavulin Islay malts all the slowest distillation for about five hours for the first distillation, and more than nine hours for the second is the norm here. This lengthy procedure is according to many the reason for Lagavulin characteristic roundness and soft, soft edges that are so appreciated by his followers. There is no hurry on Islay, even at Lagavulin. Before he goes into the bottle, spends the Malt sixteen unhurried years in mostly refilled European oak casks in the traditional white-painted warehouses on the seashore. There, the Malt breathes the salty sea air of Islay. Long fermentation time, slow distillation and long maturation time, everything will ensure that Lagavulin developed 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 powerful in the mouth. Long-lasting, round and smooth finish.

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amber; stand the smell the smells salty ocean mixed
the unmistakable smell of peat, very intense and equally persistent. The taste is
presents alcohol, very hot and just as full-bodied, but extremely soft,
velvety, well-balanced, with return because of post-nasal peaty scents and

Smoke previously perceived the smell. Even examining taste it is
with a high intensity and persistence.

Reviews about Lagavulin Distillers Edition 2001

SW Spirituosen Wolf
SW Spirituosen Wolf

4/5

Manufacturer / distributor Lagavulin / Diageo origin Islay / South Shore / Port Ellen on the southeast coast of the island. The sea has shaped everything here. A narrow hem of slate and hornblende forms a coastal strip of the overlying quartzite hills and brings Lagavulin as his romantic bay and the island Texas. Islay distillery is mainly peat. For miles, the peat bogs extend to the west of the island and provide the raw material, which so strongly influenced the character of the Islay malts southeast. And Lagavulin is probably the best known among them. Lagavulin's peaty abundant 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 made every effort to be able to use the water exclusively. The access rights to the water and the surrounding land were then hotly contested and Mackie's persistence secured Lagavulin this legacy. The barley is distilled from the Lagavulin is malted at nearby Port Ellen and has a strong smell of peat - it is exposed to about twenty times more than the peat smoke Cragganmore, a typical Speyside. The fermentation of barley is also a slow process. Between 55 and 75 hours, you are the malted barley so that a full peaty taste develops. The four stills in Lagavulin, two pear-shaped, acquired in Malt Mill style, take on the peaty wort (wort) and let him all the time and care it deserves. Following the original practice experiences Lagavulin the slowest distillation of all the 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 according to many the reason for Lagavulin characteristic roundness and soft, smooth edges that are so appreciated by his followers. There is no hurry on Islay, even at Lagavulin. Before he goes into the bottle, the malt spends sixteen unhurried years in mostly refilled European oak barrels in the traditional white-painted warehouses by the seashore. There, the Malt breathing then the salty sea air of Islay. Long fermentation, slow distillation and long maturation period, all together ensure that Lagavulin develops its unique character. A spirit takes their time. The definitive Islay Malt no more and no less welcome. Description color from dark red amber. In 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.