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Originally released exclusively for the Friends of the Classic Malts, this is one of five triple-matured bottlings across the Classic Malts range that are matured in refill casks, American oak hogsheads and finally European Oak refill casks before being bottled at 48% abv. (The number of bottles is limited to 24,000 across the five releases.)
Nose: Spicy and rich with dessicated coconut high notes, baking aromas and latte alongside some classic Laga smoke.
Palate: More of what you get on the nose but with those baking notes coming right to the fore. This is basically Lagavulin cake.
Finish: Deliciously sweet black tea.
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I bought a bottle at the distillery when a friend and I visited in August of 2014. This was a superior drink, as many knowledgeable friends have attested to as I worked my way, slowly, through this bottle. I am saddened that the Triple Matured Edition is sold out. If it takes another trip, in person, to the distillery itself to acquire the same or an equally delicious, sophisticated, and altogether wonderful drink, then I will do it!--David Redman, Princeton Junction, New Jersey USA
3rd January 2016
As far as I was told, this is only available AT the distillery...I guess they found a way to sneak it out.For those who don't know, Lagavulin has a very simple whisky making process:They make one recipe and perform different aging techniques for their different lines. I say this to arrive at what the triple matured 'really' is. Their standard 16yr is transferred into sherry for 6 months to make their Distiller's Edition...it's then re transferred back to ex bourbon to make the 'Triple Matured'. Don't get me wrong, it's a great whisky, but you're paying big bucks for something that's about 17yr old and somewhat small batch. It's the rarity that you're paying for. For the price point there are better whiskies. Still a delicious dram though.
24th August 2014