Lagavulin™ is a slow-distilled sixteen-year-old single malt whisky. It is best known for its strong peaty aroma and taste, as it is from the Islay region in Scotland. Distilled in oak barrels, it’s an exceedingly rare single malt whisky that’s complex, full-bodied and in a class of its own. The barley used for Lagavulin™ is from nearby Port Ellen and has about twenty times as much exposure to peat smoke as a typical Speyside malt whisky. The lengthy distillation process of between 55 and 75 hours results in the full peat-rich flavour of the locally malted barley coming through, and contributes to the overall soft round finish.
The distillery was operating as early as 1742, and in 1816 a local farmer and distiller, John Johnston, founded the first legal distillery. It was later purchased by Alexander Graham for £1 103, nine shillings and eight pence. James Logan Mackie & Co. was Graham’s successors, and they successfully grew the business further. Lagavulin™ went from strength to strength, winning nine International Wine and Spirit Competitions to date including the 1993 Ian Mitchell Trophy as best “Special Edition’” Single Malt Scotch Whisky.