Lagavulin The Distillers Edition 1996 Double Matured

Lagavulin Distillery (Whiskey)

$90.79 (Approximate price)

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Lagavulin Distillery is the proud maker of Lagavulin The Distillers Edition 1996 Double Matured , a whiskey with 43% of alcohol strength. Rated with 4 of 5 points according to Drinks&Co's users.

Technical sheet · Lagavulin The Distillers Edition 1996 Double Matured

Category:Whiskey (Spirits)
Producer: Lagavulin Distillery
Volume: 70cl
Alcohol Vol.: 43%

Description · Lagavulin Distillery

Lagavulin The Distillers Edition 1996 Double Matured


  • Color: Lagavulin The Distillers Edition 1996 Double Matured shows a beautiful dark candy
  • Smell: Our first breath is delightfully stimulating. No smell of rubbing alcohol at all. The scent is pure sweet brown sugar and orange zest lde. It then opens a few minutes roasted almonds, cinnamon, chamomile, lemon zest, spicy cloves and honey.
  • Taste: The taste is sweet, from a sugar thick in the center of the tongue to a citrus explosion at the sides of the mouth. When you reach the back of the tongue, cherries and nutmeg are discovered, and a wonderful spicy and hot flavor.

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 Lagavulin The Distillers Edition 1996 Double Matured

LaVinateria net

Posted on at 04.57


Lagavulin The Distillers Edition 1996 "double Matured"

ORIGIN: Scotland
PRODUCER: Lagavulin Distillery
Graduation: 43% Vol.
Presentation: Carton box rectangular.
Capacity: 70cl.

More reviews about Lagavulin The Distillers Edition 1996 Double Matured

SW Spirituosen Wolf

Posted on at 13.11

4 /5

Lagavulin Distillers Edition 96Er

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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