Single Malt Distillers Edition Double Matured Batch No lgv.4/502 (((Bottled 2013)))
⏳ Drinking Window
As a distilled spirit, this bottle is stable and does not mature further in glass. It is ready to enjoy immediately and will remain in peak condition for decades if stored upright, cool, and out of direct sunlight.
🍽️ Food & Wine Pairings
Blue cheese, dark chocolate, smoked brisket barbecue, dark
✨ Technical Specifications
The Lagavulin Distillers Edition represents a masterful marriage of intense Islay peat smoke and luscious Spanish wine sweetness. Distilled in 1997 and bottled in 2013 under batch number lgv.4/502, this expression undergoes a double maturation process. After its primary aging in traditional oak casks, it is finished in casks that previously held sweet Pedro Xim nez (PX) sherry. This secondary maturation imparts a rich, velvety layer of sun-dried raisins, dates, and dark chocolate to Lagavulin's legendary maritime character, which is defined by heavy peat smoke, iodine, and sea salt. The slow distillation in pear-shaped stills on the windswept shores of Lagavulin Bay ensures a heavy, oily spirit that integrates beautifully with the intense sherry wood influence, creating a complex, deeply warming dram steeped in Islay history.
🍾 About the Producer
Perched on the rugged southern coastline of Islay, Lagavulin was officially established in 1816 by John Johnston, formalising centuries of illicit distilling along the sheltered cove beneath Dunyvaig Castle. Operating within an unforgiving maritime microclimate, the distillery draws peaty, mineral-rich process water from the upland Solum Lochs. Production relies on heavily peated barley and exceptionally deliberate methods: lengthy fermentations in larch washbacks precede distillation across four distinctive pear-shaped pot stills. Lagavulin famously executes one of the slowest double distillations in Scotland with wide middle cuts and high fill levels, maximizing copper interaction to sculpt a rich, oily spirit imbued with phenolic depth, smoked lapsang souchong, and iodine. Matured extensively in dunnage warehouses washed by sea spray, the resulting single malt balances pungent maritime brine and sweet oak tannins. Benchmark expressions include the iconic 16 Year Old, the cask-strength 12 Year Old annual releases, and sought-after mature parcels within Diageo's Prima & Ultima collection.