2006 Lagavulin double-matured in ex-bodega Pedro Ximenez cask wood for an intense, raisiny sweetness that marries beautifully with the smoky power of the regular release to create a massive, rich tasting power-house of a malt.
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2006 Lagavulin double-matured in ex-bodega Pedro Ximenez cask wood for an intense, raisiny sweetness that marries beautifully with the smoky power of the regular release to create a massive, rich tasting power-house of a malt.
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