Lagavulin is a legendary Islay single malt. It sits proudly between Ardbeg and Laphroaig. Farmer John Johnston started legal distilling here in 1816. Today, Diageo has steered the historic brand since 1997.
The whisky offers a highly complex profile. Expect coastal brine and smoky peat. Distinct notes include pipe smoke and Lapsang Souchong. Taste rich bog myrtle and dark fruits. Aging relies primarily on refill casks. However, innovative small-batch releases introduce ex-Sherry casks. An annual cask-strength 12-year-old offers higher strength. It targets serious peat heads.
Annual production reaches 1.4 million liters. Pure water flows from Lochan Sholum. It runs down hillsides through rich peat. Port Ellen Maltings supplies the barley since 1974. A special recipe ensures exact peat-drying times.
Lagavulin undergoes Islay’s slowest double distillation. Wash stills are filled to 95% capacity. This depth limits initial vapour-to-copper contact. Next, spirit stills use pear-shaped onion designs. Sharp angles maximize condensation and copper contact. A larger spirit cut retains more phenols. The final liquid is wonderfully robust.
