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This mixture is then fermented using Lagavulin's own strain of yeast, which adds to the whisky's distinctive character.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the whisky is distilled twice in copper pot stills, which are heated using peat fires. This traditional method of distillation imbues the whisky with the smoky, peaty flavors that are characteristic of Islay whiskies.\u003c\/p\u003e\n\u003cp\u003eFinally, the whisky is matured in oak casks, during which time it develops its rich, complex flavor and aroma. 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The King of Islay reborn as a shimmering, flame-garlanded phoenix, fit to power a soaring, deeply smoky expression. An elemental Lagavulin from virgin oak and our smokiest reserves, in which rich, peaty casks lead saltiness, spice and smoke on their eternal dance with deep sweetness.
APPEARANCE Gleaming, iridescent gold.
NOSE Dry, with an immediate powerful smokiness; much more so than is usual with Lagavulin, with charcoal and fragrant peat massively to the fore, backed by a clean fresh base-note that suggests sea air and mineral scents. Much reduced, aromatically, with even a little water, it remains essentially unaltered.
BODY: Medium.
PALATE The smooth lightly oily texture shines with sweet richness; the taste is sweet to start, then takes off with a soaring lemony acidity and a sprinkling of sea salt to add freshness. Mid-palate the fire dries the taste, which flies still higher now in its salty-smoky intensity. A dash of water rounds and sweetens but it’s the smoke that dominates.
FINISH Long, with great waves of peat-smoke, and new- fired heights of spiced and smoky intensity that last wonderfully in the aftertaste.