Whisky "Lambay" Small Batch Blend, 0.7 L
Reviews of purchase "Lambay" Small Batch Blend, 0.7 L
Whiskey mahogany color with brown shades.
The taste of whiskey is filled with seductive tropical notes of coconuts, tones of ripe berries and fruits, in harmony with the nuances of malt. The finish is long, malt, with lingering sweetness and notes of green fruit.
The aromatic bouquet of whiskey is replete with tones of malt, attractive notes of green fruit, nuances of herbs and ripe bananas.
It is recommended to use in its pure form or with the addition of a few drops of water.
Whiskey "Lambay" Single Malt Irish Whiskey is a three-time distilled spirits made on the basis of crystal clear natural water from a local well called Trinity. Excerpt produced in oak barrels from brandy on the island Lambey. Before being filled, the barrels “rested” in the fresh sea air, being influenced by the nuances of iodine, salt and algae. By allowing these sophisticated elements to work on the wood of the barrels, the manufacturer provided the whiskey with a new taste profile and a balanced finish. Whiskey was aged 5 years.
On the eastern coast of Ireland is a small picturesque island called Lambey , whose area is only 2.5 km². Cecil Baring, the third baron Revelstoke, acquired this island in 1904. Prior to this purchase, Lambay was in private ownership for many centuries. The reason for this was the condemnation and persecution of the Baron and his wife by the Irish Catholic society. And all because he is an Irishman, and she is an American, which was absolutely unacceptable in those times.
Today the island is owned by Alexander Baring - the seventh baron Revelstouka. Among the entire population of Lambay, Alexander and his family are the only people, and their "neighbors" are seals, dead ends and, oddly enough, red-tailed kangaroos. Wallabies, donated to the island by the Dublin Zoo, feel at home here. They adapted to the local climate and even increased their population. Not so long ago, Alessandr and Cyril Camus, a representative of the famous cognac house Camus , founded a joint project and began to produce and produce an excellent Irish whiskey under the same name as the island - Lambay . Triple distillation and aging of alcohols in barrels from Camy brandy is the main idea of the established tandem. Patrick Leger, as the chief master of blending in Camus' cognac house, is engaged in the selection of barrels for further aging of whiskey. For the preparation of high quality spirits manufacturer uses water from a local well called Trinity. Barrels of single malt whiskey are stored in the family cellars of Baring, located on the banks of the Lambay.