LAGAVULIN 16

Lagavulin kicked off way back in 1742, but it was not “legal” until 1816 when it became the first recognized distillery on the island. There were around ten distilleries on the island at the time that were, if we may put it as mildly as we can, operating in a regime that was perhaps marginally outside the law.

The flavor of Lagavulin is said to come from the barley, which is malted at Port Ellen very slowly, allowing around 20 times the exposure to peat smoke than, say, a Speyside whisky. The water comes from the Solum lochs, and barrels are both ex-sherry and ex-bourbon. The distillers use pear-shaped pot stills, of which they have four.

The 16 Year Old is undoubtedly Lagavulin’s most famous and most adored whisky, but there are others, also delicious