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Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by savvy sommeliers and savoured by the most discerning patrons, the limited releases of Golden Ball are an essential experience for aspirants of grand Victorian growths... Small batches of beechworth's best»

Lagavulin 16 Years Islay Malt 700ml

Scotch Whisky
Lagavulin were established 1816, sharing their site with Kildalton Distillery which was founded the following year. They merged operations from 1837 until 1908, when the managers of Lagavulin decided to erect the Malt Mill Whiskyworks, after an altercation with neighbouring Laphroaig. The feud between the two rivals began when restless Peter Mackie headhunted and hired the Laphroaig Still Master. Lagavulin later came under control of White Horse which still includes an essential component of Lagavulin Malt to this day.
Each
$119.99
Dozen
$1439.00
Deep amber gold. A truly intense nose full of peat smoke with iodine and seaweed. Some sweetness to the palate, adjoined by salty flavours, hints of wood. A long, elegant peat-filled finish with lots of salt and seaweed. Magnificent
Lagavulin
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