Lagavulin

Whisky production in the Lagavulin area is documented since the 18th century; the official activity is commonly traced back to 1816. During the 19th century the distillery gained international fame, with key developments linked to entrepreneurial figures such as Peter Mackie. Today Lagavulin is part of the group that markets the Diageo malts, maintaining a strong heritage tied to the Islay style.

To preserve and highlight the distinctive character of Islay single malt: pronounced peat, intensity and patient maturation in oak casks to achieve a balance between smoke, salinity and the sweet notes derived from ageing.

Lagavulin Bay, southern coast of Islay, Inner Hebrides (Scotland).

Typical Scottish single malt production: use of malted barley (often smoked with peat to impart character), fermentation, batch distillation in copper pot stills and maturation in oak casks. Some expressions receive finishes in particular casks for special editions.

Batch distillation in copper pot stills (typical single malt Scotch process).

Ageing in oak casks; most expressions mature in American oak ex-bourbon casks, with variable use of ex-sherry European oak and occasional finishes in particular casks for limited editions.