Lagavulin 16-year-old White Horse Distillers Limited
| Category | SINGLE MALT |
| Distillery | Lagavulin |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | - |
| Bottled Year | 1984 |
| Age | 16년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 43.0% |
| Volume | 750 ml |
| Label | - |
| Country | Scotland |
| Region | Islay |
Flavor Profile
Tasting Notes
노즈에서는 라가불린 특유의 짙은 피트 스모크와 짭조름한 해풍, 옅은 가죽 노트가 가장 먼저 두드러진다. 1984년 화이트 호스 디스틸러스 라벨로 병입된 16년 보틀링이 응축한 시간이 팰럿에서 또렷이 드러나는데 진한 셰리와 농축된 훈연, 가벼운 미네랄이 43도의 부드러운 알코올과 단단한 구조감으로 발전한다. 피니시에는 매캐한 피트와 옅은 백후추가 길게 이어진다. 옛 라가불린 16년 황금기 특유의 정통성이 또렷이 드러나는 한 잔이다.
AITasting 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…