Lagavulin nestles in a small bay on the southeast coast of Islay and produces its complex whiskies in pear-shaped “stills”, the copper stills.
Many different elements contribute to its unmistakably robust character, but the influence of the peat is particularly noticeable in the taste of this whisky.
Alfred Barnard (a world-famous whisky journalist and chronicler) visited the distillery around 1880 and fell in love with this place: he tasted an 8-year-old whisky and
described him as “exceptionally fine”.
Colour: gold.
Nose: Light, fresh, milk chocolate, lemon, maritime notes.
Flavour: charcoal, mint, dark chocolate.
Finish: Long lasting, smoky.
