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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