Depending on the country
Multiple payment methods
Orders >390€ & 12 bottles max.
Sat in Port Ellen, between Ardbeg and Laphroaig, and founded in 1816, the whisky produced at Lagavulin has a range of personalities.
Thick and heavy, the Lagavulin signature style is rich and meaty, reminiscent of smoked bacon. Using barley peated to around 35ppm (parts per million) and a relatively short fermentation time, the true secret to creating this heavy spirit is in the distillation. Filling the stills to around 90% (very full compared with its competitors), drastically reducing the amount of copper contact and reflux, creates meaty notes in the new-make which, after ageing, become the weighty flavours at the core of the whisky. Maturation is mostly in bourbon casks, with a few ex-sherry casks used to create the signature character of Lagavulin’s older whiskies.
Its flagship product, Lagavulin 16 Year Old, has won four consecutive Double Gold Medals and three Gold Medals at the San Francisco World Spirits Competition and has appeared in film, television and literature several times.
