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Lagavulin: legends take time

The definitive Islay malt—intensely flavoured, smoky and rich. The windswept Isle of Islay instils a strength of character into everything it produces and it's here, nestled in a small bay that the beloved Lagavulin whisky has been made for over 200 years.

Flavour Notes

lagavulin 16 years old

This is a legendary smoky Islay malt, and the benchmark dram of this iconic distillery. Aged in oak casks for at least 16 years, it has intense peat smoke and a rich sweetness on the nose, then sherry, fruit and smoke on the palate, leaving a long, spicy finish with appetising sweetness.

ABV: 43% Alc/Vol

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lagavulin 8 years old

Initially released as a limited edition offering during our 200th Anniversary, this special 8YO is being brought back full time due to popular demand in 2018. Inspired by Britain’s most famous Victorian whisky writer, Alfred Barnard, this is a magnificently full-on Lagavulin that is sweet, smoky and warming with a growing smoky pungency. A true sipping Scotch.

ABV: 48% Alc/Vol

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LAGAVULIN DISTILLERS EDITION

The 2022 Distillers Edition single malt from Lagavulin has been finished in ex-Pedro Ximenez sherry casks, creating layers of dried fruit, treacle toffee, rich smoke, sea salt and oak spice throughout the palate.

ABV: 43% Alc/Vol

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The Definitive Islay Malt

It’s here on Islay that one of the world’s most intense, smoky and rich single malt whiskies has
been made for over 200 years.

FOOD PAIRING SUGGESTIONS

LAGAVULIN & BLUE CHEESE

Lagavulin is one of those whiskies that pairs perfect with cheese. A strongly flavoured cheese like Blue Stilton or a Roquefort cheese paired with the Lagavulin 16 Year Old will be a match made in heaven.

LAGAVULIN & STEAK

Upgrade your steak dinner with an unmatched whisky pairing. The smoky character of Lagavulin match perfectly with the smoky character of the grill.

LAGAVULIN

Distillery

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 16 is seen as the ultimate expression of this region.

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History

There have been distilleries at Lagavulin since the 18th century; though it wasn’t until 1816 that farmer John Johnston founded the first legal operation. A year later a second distillery appeared, this one run by Archibald Campbell. The two were united under a Glasgow trader, and in 1887, Peter Mackie arrived at the distillery, under whose guiding hand the distillery, and the name Lagavulin, was to become the last word in Islay malt.