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Scotland | 43°

Ref : 461176

84, --

i.e. 120 € / liter

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Our oenologists' opinion

Powerful wine with potential

Shiny amber colour with luminous mahogany reflections. Nice powerful nose and typical of a smoked belly, dry fruits, notes of iodine, salty, fresh point close to methanol. Nice balance, ample and powerful, finesse, character of a prolonged nose with lightly caramelised notes, notes of yellow fruits, peaty. Nice final length, tense, fresh and sapid on the notes of iodine.

  • Keeping level Ready to drink


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

Lagavulin is celebrated for its pear shaped stills that give the whiskey its powerful and smooth texture. By allowing the heavy aromas to resist distillation, they promote the amplitude of peaty and smokey flavours, while revealing notes of licorice roots and vegetables. The discrete and enveloping woodiness of Lagavulin brings it an uncommon balsamic side.

Domain and appellation


    Founded in 1816, the Lagavulin distillery belongs, today, to the Diageo group. It is the first distillery to legally produce whiskeys in the Island of Islay. 

    • Double maturation in Pedro Ximénez barrels
    • Rich structure marked by Pedro Ximénez dry fruits allied to the powerful Lagavulin peat.
    • A copmlete peaty sprectum which doesn't lose any of its complexity or singularity.
    • Lagavulin reveals new leather and toasted notes, called tertiary notes.

Your cellarman's advice

Further information