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This is a classic example of how smoke is not a blunt instrument that covers everything in a fog but an element that works with the flavours produced in distillation and maturation. Lagavulin is not 'smokey' its peat moves into a strange territory of Lapsang Souchong tea and pipe tobacco fishboxes and kippers. On the nose there is light laurel and cereal but it is always sweet. On the palate there is more creosote with hints of kelp and a touch of iodine. Very complex brilliantly realised.
Vintage may differ from image - If the vintage is important to you please do not hesitate to contact The General Wine Company, Liphook