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In a Nutshell
The barley used to distil Lagavulin is malted at nearby Port Ellen & has a super-strong peat aroma.
Deep amber gold. Intensely flavoured, peat smoke with iodine and seaweed and a rich, deep sweetness. A rich, dried fruit sweetness with smoke and strong, barley-malt flavours, at the back of the mouth is an explosion of peppery smoke. Big warming and peppery finish with a distinct appetising sweetness.
The barley used to distil Lagavulin is malted at nearby Port Ellen and has a strong peat reek with phenols between 35-40 ppm the malt has perhaps twenty times the exposure to peat smoke as a typical Speyside. The malt is mixed with the rich peaty water from the Solan Lochs in the hills above the distillery. Fermentation is a slow process, it takes 55 to 75 hours for the full peat-rich flavour of the locally-malted barley to come through. There are four stills at Lagavulin, two of them tall pear-shaped models inherited from the old Malt Mill distillery (1908-1960). Lagavulin receives the slowest distillation of any Islay malt - around five hours for the first distillation and more than nine hours for the second. This long distillation is said to give Lagavulin the characteristic roundness and soft, mellow profile. The new spirit is aged mostly in refill ex Bourbon casks for 16 years making this one of the oldest standard bottlings of single malts available.
Lagavulin is a single malt whisky from the south coast of the island of Islay, like neighbours Laphroaig and Ardbeg it has a powerful peat smoke character. Distilling is said to have been going on at Lagavulin as early as 1742.