Above all, Islay means peat. Miles and miles of peat bog in the west of the island provide the raw material whose influence so characterises the south eastern Islay malts, of which Lagavulin™ is perhaps best known. Lagavulin’s™ rich peaty water runs down the brown burn to the distillery from the Solan Lochs in the hills above the distillery.
There's nothing rushed about Islay, nor is there about Lagavulin™; before being bottled, the malt spends sixteen unhurried years maturing in oak casks, the longest maturation period for any of the Classic Malts offerings.
Long fermentation, long distillation and long maturation together ensure that Lagavulin develops all of its long, rich, peaty character. It’s is a spirit that likes to take its time. The definitive Islay malt demands nothing less.
LAGAVULIN - THROUGH THE EYES OF IAIN McARTHUR
On 4th August Iain McArthur, the warehouseman at Lagavulin distillery, celebrated his 40th year working at the site. Through his unique warehouse tasting sessions, Iain has become well known among numerous Lagavulin adorers, including those who come each year to the Islay Festival and any who have recently visited the distillery as guests.
If you wish to watch a short video interview with Iain, conducted by whisky expert Dave Broom, please view it here. Please feel free to share this with all your single malt whisky friends.
