Lagavulin 1987 Double Matured

Lagavulin 1987 Double Matured

 

가격 : $43

 

Lagavulin 1987, Pedro-Ximenez Cask
A new slant on a whisky considered by many to be the ultimate ｅxpression! of Islay, with hefty weight and sleek complexity of PX taming the peaty beast into submission.

TASTING NOTE
A medicinal seaweed and iodine character is reinforced by the intense sweet fruity richness of the Pedro Ximenez.

AWARDS
International Spirit Challenge 2000 Silver Medal winner.

 

Nose
Extraordinary fruit: cherries mainly but some fresh grape, too. Very winey and this drifts in and out of the peat gathering in intensity.

Palate
Immediately spicy, but the peat arrives with a beatifully clean grape. Peat dominates over coffee.

Finish
Some salty notes are added to the coffee and the fabulously lingering peat. Long and satisfying.

 

Comment
A big improvement on the first version with much more fruit, body and intensity. Beautiful
Mike Ballard, Sidcup       별5개

 

This was a real, real surprise. I usually hate highly peated Islays. However, this is different. The peat and Pedro Ximenez is an unusual `marriage`, but one made in heaven.
Tim Nicholson, Milton Keynes      별4개

 

 

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A new slant on a whisky considered by many to be the ultimate ｅxpression! of Islay, with hefty weight and sleek complexity of PX taming the peaty beast into submission.

TASTING NOTE

A medicinal seaweed and iodine character is reinforced by the intense sweet fruity richness of the Pedro Ximenez.

PRODUCER INFORMATION

Lagavulin, or `the mill in the valley`, was founded in 1816. Rebuilt in 1962, it occupies six acres next to the ruins of Dunyvaig Castle, near Port Ellen on Islay. Distillery manager Donald Renwick juxtapositions ancient with modern (computers, in a distillery no less!) to the consternation of whisky purists, but to benefit the consistency of the malts produced. Today it is one of the best-known single malts worldwide.

METHOD OF PRODUCTION

Solum Lochs water gives the whisky peatiness. Malt with 35ppm of peaty flavours passes these on to the spirit. Ground malt is washed with hot water that is fermented to produce wash which is distilled twice in the distillery`s 4 mid-size, fat, pot stills. The whisky mellows and fills due to ageing in Bourbon and Sherry casks. Second ageing in casks which previously held rich, sweet Pedro-Ximenez wine (used to sweeten cream sherries), gives more richness.

FOOD RECOMMENDATION

A beautiful rich after dinner malt.

PERCENTAGE ALCOHOL

43%

COUNTRY

Scotland

REGION

Islay