Lagavulin is one of the oldest distilleries in Scotland. Distilling on the site is thought to date from as early as 1742. In the late 1700s it is believed that there were up to ten illicit stills operating in the district. But by the 1830s only two distilleries remained in the bay. In 1837 these distilleries amalgamated to form Lagavulin. At this stage the distillery was under the ownership of the Graham brothers and James Logan Mackie, uncle of Sir Peter Mackie who later became one of the 'big five' in the whisky industry.
Lagavulin, the Islay single malt and Lord of the Isles, is her rich, robust song in peat. Sip a mere drop of Lagavulin at first and let its powerful bouquet embrace you.
Single Malt Scotch 8 Year
Inspired by the visit of Alfred Barnard to the distillery in the 1880s when he
tried an 'exceptionally fine' eight-year-old from the distillery, this is a
fitting tribute for the milestone. The palate is light in texture, with a
magnificently full-on Lagavulin taste thatís even bigger than you may expect;
sweet, smoky and warming, with a growing, smoky pungency, then dry, with more
smoke. The finish is lovely: clean, very long and smoky. This is a polished and
exquisitely crafted celebration of Lagavulin with smoky-clean aromas and a
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Miles and miles of peat bog in the west of the island provide the raw material
which imbues the barley with that distinct smoky flavour. Not to mention the
rich peaty water that runs down the brown burn from the Solan Lochs and into the
distillery. In case you haven't figured it out, the smoky, peated Lagavulin is
seen as the ultimate expression of this region. A really distinctive and
distinguished dram, full of peat while the Pedro Ximinez sherry wood naturally
has a big say. Long fermentation, long distillation and long maturation together
ensure that Lagavulin develops all of its long, rich, peaty character. Itís is a
spirit that likes to take its time. The definitive Islay malt demands nothing
less.. Double matured in Pedro Ximinez cask wood, this is a mellow Lagavulin,
peat-rich, sweet and very more-ish. Intense aroma of peaty smoke, wood spices
and Earl Gray tea. Notes of peat, rich smoke and salty tang, which are balanced
by subtle hints of vanilla and honeyed oak. Finish is incredible and intense,
with complex notes of sweet caramel and fruits belying bolder notes of peat and
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Single Malt Scotch 16 Year
Deep gold color; Heady and pungent with peat smoke, with soft notes of salt; Smoke and marzipan distinguish the nose, with a certain nuttiness joining these flavors on a palate that shows well-integrated oak and a delicate sweetness.
Robust, dry flavor of peat dominates, with the tang of the sea surfacing occasionally;
Smooth finish with a gentle bite to introduce the long, smoky afterglow of peat that lingers and warms the soul. Lagavulin works in an extraordinary way with intensely flavored salty blue cheeses - Roquefort, Stilton, Gorgonzola and Lanark Blue. Also excellent with anchovies on toast.
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indicates that the whisky was made in only one distillery and has not been blended with any other whisky from another distillery. It may contain whisky from several batches, and some could be two or three years older than the age on the bottle. The age statement on the bottle must show youngest whisky contained within the bottle. They are found predominantly in Speyside, the Highlands, and the islands of the west coast.
Scotland has approximately 92 malt whisky distilleries.
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