Lagavulin, 12 Year Old, Islay, Special Releases 2021
Lagavulin

Lagavulin, 12 Year Old, Islay, Special Releases 2021


Destination

vintage


portfolio

Portfolio
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2008
70cl
DP
£130.00

2008
70cl
DP
£130.00


Lagavulin, 12 Year Old, Islay, Special Releases 2021, 2008

2008

Justerini & Brooks Tasting note

Lagavulin, 12 Year Old, Islay, Special Releases 2021, 2008

The Lion’s Fire Distilled in 2008 from refill American Oak casks, 56.5% ABV Lustrous pale straw-gold in colour. On the it is mild, drying and soon, wonderfully aromatic; clean, fresh and maritime, with top notes of sea air and Himalayan salt, supported by fragrant smoke-dried Lapsang Souchong tea and mineral salts. Beneath these lie drier notes of cocoa powder and dried seaweed, with a squeeze of lemon zest, this salty sweetness imbued with wood-smoke. Medium bodied, on the palate it is smooth and oily; the taste sweet to start then soon growling with an intense lemon acidity and a sprinkling of sea-salt. The overall salty-sweet taste is rounded, softened and sweetened by a drop of water. The finish is long with great waves of smoke, and roaring with chilli pepper warmth. Smoke lasts wonderfully in the aftertaste.

ABV:
56.5%

specifications

country:
Scotland

region:
Whisky

Subregion:

Distillery:
Lagavulin

style:

Type:


Lagavulin

Lagavulin

The biggest, the most intense, the definitive. The spirit is usually matured for at least 16 years, and we like to think of it as character building. After all, such intense flavour isn't created overnight. From the rugged Hebridean Isles, miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with that distinct smoky flavour. Not to mention the rich peaty water that runs down the brown burn from the Solan Lochs and into the distillery. In case you haven’t figured it out, the smoky, peated Lagavulin is seen as the ultimate expression of this region. There have been distilleries at Lagavulin since the 18th century; though it wasn’t until 1816 that farmer John Johnston founded the first legal operation. A year later a second distillery appeared, this one run by Archibald Campbell. The two were united under a Glasgow trader, and in 1887, Peter Mackie arrived at the distillery, under whose guiding hand the distillery, and the name Lagavulin, was to become the last word in Islay malt. This is an intense, roaring bonfire of a malt. Like a driftwood fire at dusk, their wood-smoke envelopes you, banishing the wet and the cold with maritime notes, salt and an unexpected delicacy reminiscent of lapsang souchong. Not for nothing is this regarded as the definitive Islay, and for many, the definitive Single Malt Scotch Whisky.

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