Lagavulin 16-year-old White Horse Distillers
| 카테고리 | SINGLE MALT |
| 증류소 | Lagavulin |
| 병입자 | - |
| 병입자 시리즈 | - |
| 빈티지 | - |
| 병입 연도 | - |
| 숙성 | 16년 |
| 캐스크 타입 | - |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 43.0% |
| 용량 | - |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | - |
향미 프로필
테이스팅 노트
색상
gold
air 아로마 (코)
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 맛 (팔레트)
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 피니시
medium, with touches of curry, seawater, tar, earth, orange zests…
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