Founded on Islay's south coast and situated between Ardbeg and Laphroaig, legal distilling was started at Lagavulin in 1816 by a local farmer, John Johnston.
Today, it runs 24 hours a day, seven days a week, just to try and keep up with ever-growing global demand. Whisky fans around the world has fallen in love with smoke and Lagavulin’s complex mix of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle and rich dark fruits. The ageing process is predominantly in refill casks, but they have a new approach where some ex-Sherry casks have appeared as part of a controlled programme of small batch releases, while a small amount of a higher strength 12-year-old is released annually for the real peat heads.
Lagavulin Distillery has been part of Diageo since 1997.