Lagavulin Distillery is located in the Kildalton area of the isle of Islay in the small Lagavulin Bay. Standing right on the shore, it has a wooden pier extending into the sea that used to serve as a docking for ships bringing supplies in the bay and leaving with Whisky.
There are records that refer to production in Lagavulin, of significant enough volume to be written about, back in 1742. It is believed that distillation and the production of water of life was done by monks in this area of Islay as far back as the 14th century, with some of that taking place at Dunyvaig castle in Lagavulin Bay.
Lagavulin Distillery was legalised in 1816 by John Johnston, but it was the Mackie family, who entered the business in 1850, that influenced Lagavulin the most and made it one of the larger Islay distilleries
At Lagavulin Distillery, barley is dried over peat fire and Whisky is aged in ex-Bourbon and Sherry casks, while being exposed to the influences of the sea. As a result, Lagavulin malts have complex character, where peaty and salty notes combine with the Sherry sweetness.
Lagavulin 16 is one of the most recognized single malt whiskies of all times. Its pungent character with an intense peaty feeling makes you feel that you are out in nature waiting for your bacon on your BBQ. Charcoal and smoke on nose develops into iodine, sweet spices and cream.
Palate is thick and strong. A rich sherry bomb is well backed with the powerful peat and oak creating a layered texture and a reputable whisky.