Finlaggan “Lightly peated” Islay Single Malt Scotch Whisky 10 years old, with box, 0.7 L
Reviews of purchase Finlaggan “Lightly peated” Islay Single Malt Scotch Whisky 10 years old, with box, 0.7 L
Tasting Notes
Whiskey light straw color.
Dry and fresh taste, surprisingly smooth and balanced on the palate, with notes of peat, salt and smoke, with a light citrus acidity and a barely perceptible sweetness of vanilla. In the final, added hot spices and spicy bitterness willow.
Unusual, intense and pleasant aroma of peat, smoke, smoky wood, iodine, seaweed, phenols and ointments Vishnevsky. Also noticeable weak sherry sweetness and citrus notes, which give a certain density and light tingling sensation.
Whiskey is a good aperitif and digestif. Peaty taste Finlaggan well with seafood, sushi, fish, fish sauce citrus, and is perfect for venison.
Interesting Facts
Vintage Malt Whisky Company was founded in 1992 by Brian Crook, a graduate of Food Science, with twenty years of experience in the industry malt whiskey. The aim was to produce a large range of malt whiskey distilleries in Scotland from the best and make it available worldwide. To date, this successful company is a distributor of the best Scotch whiskey in more than 20 countries. One of these temples is Finlaggan - excellent malt with the best combination of price and quality.
Finlaggan - very secret whiskey from the island of Islay, as the title of his distillery produces a big secret and known only to a select few. Only those who have long tried to Islay malts and familiar with the subtle differences of taste and flavor, can assume his pedigree. This true son of the nature of Islay whiskey distillery reminds Lagavulin.
Isle of Islay is located in the turbulent waters of the Atlantic Ocean near the west coast of Scotland. In the center of the island is a historical place - castle located on a small island on the lake Finlaggan, which centuries ago was the seat of the House of Lords and Clan Donald Islands. This is where the whiskey and takes its name Finlaggan.
