Lagavulin Cask Strength 12 yo

Tasting Notes : Appearance: Pale gold. Good beading. Nose:Huge, fine and complex. Intense, abundant smoke surges out of the glass, yet it?s fragrant smoke that doesn?t obliterate the softer mossy scents here. After a while carbolic soap, lightly smoked haddock and an intensely sweet and fruity tinned fruitsalad. The onslaught continues with wasabi on fresh herring, or ozone in a gale on the pier. Lightly sooty, developing smoked cream cheese. Water surprisingly softens the gale to a breeze, easing back on the medicine and allowing mineral and woody notes to emerge, with some bath salts. Body:Light but hugely smoky. Palate:Starts dry and vibrant, with masses of intense smoke. Again smoked cheese, softer now, under that fresh young character. Sooty, yet so sweet! Uncompromising, yet ebullient and hugely fragrant. In time there?s a hint of violets, before pipe smoke appears. Water allows the sweet centre to show. The taste now is even more youthful - surprisingly sweet, with nice acidity, it leaps all over your tongue. Allthis softens with further sips and an elegant balance shows through. A classic! Finish: Medium to long. Firm and dry, a final blast of smoke.

Producer : Lagavulin

Method of Production : Lagavulin takes its water from the Solum Lochs, contributing some of the whisky's peatiness. The malt is ground, washed several times with hot water which is then fermented producing wash. The spirit was produced through 2 distillations in the distillery's 4 medium sized fat stills. The whisky was bottled without dilution.