Situated on the banks
of Lagavulin Bay on the island of Islay, Lagavulin Distillery is one of
the oldest distilleries in Scotland. Distilling took place on the
banks of Lagavulin Bay as early as 1742, and by the turn of the century,
there were as many as ten illicit stills operating in the area. In
1816, John Johnson founded the first legal distillery on the site, and
within a year Archibald Campbell had opened a second. After Johnson’s
death, Alexander Graham acquired Johnston’s distillery for £1,100 and
eventually united the two distilleries together under the Lagavulin
name. Since that time, the rich, peaty water that runs down the brown
burn and through the Solan Lochs into the hills just next to Lagavulin
Bay has served as the lifeblood of the distillery.
Lagavulin Single Malt
Scotch Whisky is known as one of the most intense, smoky single malt
whiskies ever made – the peated barley used to create Lagavulin Single
Malt has up to twenty times as much exposure to peat smoke as compared
to typical Scotches. After the grains used to make Lagavulin whisky are
malted at nearby Port Ellen, they are peated, milled and mashed before
being fermented for approximately 72 hours.
Then, the whisky is
distilled twice – first through a wash still for approximately five
hours and then again through a spirit distill for approximately nine
hours. This is the slowest distillation process of any Islay
distillery, and gives Lagavulin its characteristic round flavors and
mellow edges.
Following
distillation, Lagavulin Distiller’s Edition Single Malt Scotch Whisky
(2013 Release) is matured in traditional oak casks in the distillery’s
warehouses. During its maturation, Iain McArthur, Lagavulin’s
warehouseman, ensures that the whisky matures evenly and consistently
(McArthur has been working at the distillery for over four decades).
After the whisky has matured in traditional oak casks, it is
double-barreled, or finished, in casks that were previously used to
mature sherry made from Pedro Ximinez grapes. Once harvested, Pedro
Ximinez grapes shrivel up to a raisin-like state, which concentrates the
sugars in the grape and results in a sweet wine with legendary
viscosity and intensity. This double-maturation process complements the
intensely smoky notes of the whisky and adds an additional layer of
complexity.
Lagavulin Distiller’s
Edition Single Malt Scotch has an aroma of intense raisins, prunes and
smoke. The initial notes are surprisingly sweet, with subtle hints of
caramel, vanilla and dates that are balanced by a smoky undertone. The
ever-lasting finish has deep, dark notes of red fruits and a round, bold
finish.
Lagavulin Distiller’s Edition Single Malt Scotch is a limited release bottling.
Pick one up while you can!