2001 Lagavulin Distillers Edition

Lagavulin Distillery (Whiskey)

$90.01 (Approximate price)

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The 2001 Lagavulin Distillers Edition is a Single Malt produced by Lagavulin Distillery from Scotland with an alcohol content of 43%.

Technical sheet · Lagavulin Distillers Edition

Vintage: 2001 Other vintages
Category:Whiskey (Spirits)
Producer: Lagavulin Distillery
Volume: 70cl
Alcohol Vol.: 43%
Country: Scotland
Type Of Whisky: Single Malt

Description · Lagavulin Distillery

2001 Lagavulin Distillers Edition


  • Color: 2001 Lagavulin Distillers Edition has a dark caramel color.
  • Smell: The first whiff is delightfully stimulating. no medicinal smell of alcohol. the aroma is pure brown sugar and orange zest. a few minutes to toast almonds, cinnamon, chamomile, lemon peel, cloves, spices and honey opens. The nose is noticeably sharper and more flavorful. rich, full body.
  • Taste: The taste is sweet, from a thick sugar in the middle of the tongue to an explosion of citrus on the sides of the mouth. when it reaches the back of the tongue, cherries and nutmeg is discovered, and a wonderful spicy and hot flavor, with savory notes. Finish: very long. the fruits are replaced by deep peat smoke, oak and sherry.

ALCOHOL: 43% Vol

COUNTRY: Scotland

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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Highlighted review about 2001 Lagavulin Distillers Edition


Posted on at 13.27


Lagavulin Distillers Edition 2001

Beautiful amber color, caramel foncé.Le nose is stimulating, warm, on sweet aromas of orange peel. Some spicy and smoky notes (vanilla, honey, cinnamon, cloves) .The mouth is soft, peat is oily, with citrus flavors, nutmeg, nuts and notes smoky salées.Longue on the peat, oak and sherry.

More reviews about 2001 Lagavulin Distillers Edition

SW Spirituosen Wolf

Posted on at 05.11

4 /5

Lagavulin Distillers Edition 2001

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.

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Passione Vino
Passione Vino


Alcohol: 43, 0
Country: Scotland
Contents: 0, 70 l
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 2000

Garrafeira Nacional
Garrafeira Nacional


Lagavulin Single Malt Scotch Whisky has the longest distillation and maturation of any in the Classic Malts Collection. It simply will not be rushed. Crafted by the people of Islay, it carries within it their intensity and their attitude that if something's worth doing, it's worth making time for and doing right. In 2016, Lagavulin celebrate 200 years. The date of the first official distillation is 1816, though there's no doubt that locals would have been producing their own whisky there for generations. Since that first batch, many have fallen in love with its rich textures, intense flavours and remarkable nose of smoke, brine and sweetness - including legendary whisky journalist Alfred Barnard.