The Lagavulin Distillery, one of the oldest distilleries in Scotland, was officially founded by John Johnston in 1816 and is located on the Isle of Islay. Evidence of illicit distilling activities at this site dates back to 1742. Lagavulin is particularly renowned for its heavily peated whiskies, with the 16-year-old single malt being one of the most famous. This whisky offers an intense flavor profile with notes of seaweed, sea salt, and Lapsang Souchong tea.
In the 1820s, Lagavulin merged with the nearby Ardmore Distillery. During the 19th century, Lagavulin was involved in numerous legal disputes with the neighboring Laphroaig Distillery. The distillery has been renovated several times, most recently in 1962 when the still house was equipped with the distinctive pear-shaped stills from the Malt Mill Distillery. This slow, double distillation and maturation in bourbon and sherry casks give the whiskies their typical maritime character and smoky intensity.
Lagavulin uses heavily peated malt sourced from the nearby Port Ellen maltings and employs a slow, double distillation process to preserve its distinctive aromas. Popular releases include, in addition to the 16-year-old Lagavulin, the 12-year-old and 21-year-old single malts, as well as the Distiller's Edition, which is finished in Pedro Ximénez sherry casks. These special editions and the limited annual release of the 12-year-old cask strength particularly appeal to lovers of robust, smoky whiskies.
The Lagavulin Distillery is not only a producer of top-quality whiskies but also a popular tourist destination. The visitor center, opened in 1998, offers year-round tours where visitors can learn about the distillation process and taste various Lagavulin whiskies. The combination of rich history and traditional craftsmanship makes Lagavulin a special highlight in the world of Scottish whisky.
