Whisky Malt Johnnie Walker Green 70 Cl
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SAN FRANCISCO WORLD SPIRITS COMPETITION 2016
THE SCOTCH WHISKY MASTERS 2015
97 / 100
ULTIMATE SPIRIT CHALLENGE 2016
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Alcohol Content (%)
An intense, peat-smoke nose with seaweed and some sweetness, salty and sweet flavours with hints of wood and a long peaty-salt finish taste. Appearance: Deep amber gold. Nose: Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness. Body: Full, rich bodied. Palate: Dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood. Finish: A long, elegant peat-filled finish with lots of salt and seaweed.
How to Serve & Paring
Lagavulin 16 Year Old demands to be served in a traditional whisky glass, neat or with a little water. Lagavulin's mighty flavours are delicious when combined with Gorgonzola, Roquefort or Stilton - or any other aged blue cheese. Bartender's choice: The Angus Collins uses Lagavulin's huge peat-smoke as a base for this whisky sour - ideal party serve.
LEGENDS TAKE TIME
Lagavulin isn't just a Single Malt Scotch Whisky of exceptional quality. It's a global movement, one that began two centuries ago. Which means 2016 will be a year of celebration - marking the Islay's distilling history and enduring popularity with events, limited edition releases and stories from around the world. There have been distilleries at Lagavulin since the 18th century; though it wasn't until 1816 that farmer John Johnston founded the first legal operation. A year later a second distillery appeared, this one run by Archibald Campbell. The two were united under a Glasgow trader, and in 1887, Peter Mackie arrived at the distillery, under whose guiding hand the distillery, and the name Lagavulin, was to become the last word in Islay malt. Miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with that distinct smoky flavour. Not to mention the rich peaty water that runs down the brown burn from the Solan Lochs and into the distillery. In case you haven't figured it out, the smoky, peated Lagavulin is seen as the ultimate expression of this region.