Lagavulin 16-year-old White Horse Distillers
| Category | SINGLE MALT |
| Distillery | Lagavulin |
| Bottler | - |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | - |
| Age | 16년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 43.0% |
| Volume | - |
| Label | - |
| Country | Scotland |
| Region | - |
Flavor Profile
Tasting Notes
Colour
gold
air Nose
ah I remember, the feeling of a brand new scuba diving suit, with a wee curry-and-raisins mix (tajine), touch of leather, and bags of seashells, clams, oysters… Then the much expected marmalade, tar, cigars, lapsang souchong, the engine of an old Jaguar (so yeah, dirty engine oil)… So nutshell, smoking a cigar and drinking smoked tea in a diver’s outfit, while driving an XJS. As a Frenchman, I imagine that’s a pretty common situation within the Britannic gentry, no?
restaurant Palate
as good as usual, perhaps a wee tad sweeter? Perhaps not, I have no point of comparison at hand, but I often have Lagavulin 16 when at a restaurant, or a bar. It’s very widely available in France, which is a blessing. So, smoked tea, tar, black olives, marmalade, burnt raisins, brine, liquorice, leather, smoked oysters… I believe it's even good that they bottle it at 43%, since that makes it ‘easier’ in casual situations (such as at restaurants or bars)
timer Finish
medium, with touches of curry, seawater, tar, earth, orange zests…
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