1999 Lagavulin Distillers Edition

Lagavulin Distillery (Whiskey)

$100.67 (Approximate price)

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No other than Lagavulin Distillery produces the 1999 Lagavulin Distillers Edition , a Single Malt with origins in Scotland showing an alcohol content of 43%.

Technical sheet · Lagavulin Distillers Edition

Vintage: 1999 Other vintages
Category:Whiskey (Spirits)
Producer: Lagavulin Distillery
Volume: 70cl
Alcohol Vol.: 43%
Country: Scotland
Type Of Whisky: Single Malt

Description · Lagavulin Distillery

1999 Lagavulin Distillers Edition

TASTING NOTES OF 1999 Lagavulin Distillers Edition: 1999 Lagavulin Distillers Edition

  • Color: gold.
  • Flavour: peat, vanilla, raisins, malt.
  • Taste: sweet, malt, peat, full-bodied coffee, vanilla, fruity. Long, fruity, peat, oak.

PRODUCER: Lagavulin Distillery.

COUNTRY: Scotland.

PREPARATION: completed in barrels of Pedro Ximenez sherry.

ALCOHOL 43%

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 1999 Lagavulin Distillers Edition

SW Spirituosen Wolf

Posted on at 04.46

4/5

Lagavulin Distillers Edition 1999

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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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.