“Moss water, passing over rocky falls, stepped in mountain air and moorland peat, distilled and matured in oak casks exposed to the sea, shape Lagavulin’s robust and smoky character. Time, say the islanders, TAKES OUT THE FIRE but LEAVES IN THE WARMTH.”
Many believe that this is one of the oldest distillery sites in Scotland. In 1816 local farmer and distiller John Johnston founded the first legal distillery here at Lagavulin (pronounced Laga-voolin after the Gaelic Laggan Mhouillin, “the hollow where the mill is”).
Today, the four onion-shaped stills at Lagavulin are neatly tucked into a whitewashed jumble of buildings by the sea on Islay’s (pronounced Eye-la) rocky southern shore, guarded by the imposing ruins of Dunyvaig Castle.
There’s nothing hurried about life on Islay or about dark, intense Lagavulin, which receives the slowest distillation of any Islay malt, then spends sixteen years in old oak casks before being bottled.
Pungent and potent, this is the great Islay malt. With richly peaty, deep, smoky flavours, it has an intense, long, ambrosial finish.
Lagavulin is the majestic Islay destination on a journey around Scotland’s six malt whisky making regions.
*Info taken from bottle