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Lagavulin 16

I just started drinking scotch about two or three weeks ago. Started with Talisker 10 and Highland Park 12. Lately I’ve been drinking Lagavulin 16. And I think I’m in love. Grassy, peaty, dried tea leafy, salty love.

Posted on 2010.01.14 by Evan Hansen at 3:06 am
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3 Responses to Lagavulin 16

Steve (S.) says:

Wonderful things happen when a culture has time to figure out what can best be done with the raw materials at its disposal. Scotch from Scotland, Calvados from Normandy, Poulsard from the Jura, HFCS from Iowa, etc.

2010.01.14 at 1:50 pm |

Evan Hansen says:

Truth.

2010.01.15 at 3:17 am |

photog313 says:

Lagavulin is a necessity during these long winters

2010.01.21 at 3:01 am |

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