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.
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 is seen as the ultimate expression of this region.
Lagavulin - The biggest. The most intense. The definitive. The spirit is usually matured for at least 16 years, and the distillers like to think of it as character building. After all, such intense flavour isn't created overnight. Lagavulin isn’t just a Single Malt Scotch Whisky of exceptional quality. It’s a global movement, one that began more than two centuries ago.
Double matured in Pedro Ximinez cask wood, this is a mellow Lagavulin, peat-rich, sweet and very more-ish. Lagavulin Distiller's Edition reveals more of its intensity with a drop of water. Lagavulin works well as an accompaniment to seafood like mussels or oysters. Lagavulin's mighty flavours are delicious when combined with Gorgonzola, Roquefort or Stilton – or any other aged blue cheese.