Lagavulin
Introduction:
The Lagavulin distillery, located on Islay, is renowned for producing one of Scotland’s most famous whiskies. Its flagship 16 – year – old single malt has a distinct smoky flavor with notes of sea salt, rich fruits, and smoked tea. Lagavulin also offers special editions like the 12 – year – old and 21 – year – old. Independent bottlings of Lagavulin are rare, as most of the spirit is reserved for single malt production, and the distillery does not produce blends.
Production:
Situated in a picturesque bay near Dunyvaig Castle ruins, Lagavulin draws its water from Lochan Sholum. The slow distillation process contributes to the whisky’s unique taste, with the first distillation lasting approximately five hours and the second distillation over nine hours.
Pot Stills:
Lagavulin uses the double distillation method and employs 11,000 – liter wash stills filled to 95% capacity, resulting in less contact between alcohol vapors and copper. This process produces a cleaner and softer taste. The spirit stills, shaped like a pear, hold 12,500 liters and retain more phenols for character. They have a rounded base, high apex, and narrow, steep sloping lyne arm.
Malting:
Since 1974, Lagavulin has sourced its malted barley from the nearby Port Ellen maltings. The barley is dried using hot air and Islay peat for specific periods, following a precise recipe to ensure consistent phenol absorption and a uniform malt.
Warehouse:
The current warehouse, built in 1962, is a renovated structure integrating the Malt Mill distillery with Lagavulin. Bourbon barrels and Sherry casks are used for maturation, imparting the characteristic sea and iodine flavors found in Lagavulin single malt.
History:
Lagavulin has a rich history, with records of illicit distillation on the site as early as 1742. Officially established in 1816, it merged with the Ardmore distillery two decades later. Legal battles with the neighboring Laphroaig distillery occurred during the 19th century. In 1962, the still house was rebuilt, incorporating the Malt Mill distillery stills, and machinery updates were made in 1996. Currently owned by Diageo, Lagavulin continues its legacy.
Visitor Center:
The visitor center, housed in the old Malt Mill, opened in 1998 and offers year – round tours. Visitors can choose from various tour options, including tastings and premium tours with warehouse demonstrations and cask samples. The gift shop sells a range of Lagavulin malt whisky, gifts, and souvenirs.
Visitor information:
The Lagavulin Distillery
Port Ellen
Isle of Islay PA42 7DZ
Tel: +44 (0)1496 302749
Information about the Distillery: |
|
| Number of bottles: | 0 Bottles |
| Country, Region: | Scotland, Islay |
| Coordinates: | -6.126140 55.635650 |
| Status: | Active |
| Company: | Diageo |
| Still 1: | 2 x 11,000 l Pear |
| Still 2: | 2 x 12,500 l Pear |
| Fermenters: | 10 x 22,000 l |
| Mashtun: | 4 t |
| Founding year: | 1816 |
| Distillery output: | 1,400,000 l |
Introduction:
The Lagavulin distillery, located on Islay, is renowned for producing one of Scotland’s most famous whiskies. Its flagship 16 – year – old single malt has a distinct smoky flavor with notes of sea salt, rich fruits, and smoked tea. Lagavulin also offers special editions like the 12 – year – old and 21 – year – old. Independent bottlings of Lagavulin are rare, as most of the spirit is reserved for single malt production, and the distillery does not produce blends.
Production:
Situated in a picturesque bay near Dunyvaig Castle ruins, Lagavulin draws its water from Lochan Sholum. The slow distillation process contributes to the whisky’s unique taste, with the first distillation lasting approximately five hours and the second distillation over nine hours.
Pot Stills:
Lagavulin uses the double distillation method and employs 11,000 – liter wash stills filled to 95% capacity, resulting in less contact between alcohol vapors and copper. This process produces a cleaner and softer taste. The spirit stills, shaped like a pear, hold 12,500 liters and retain more phenols for character. They have a rounded base, high apex, and narrow, steep sloping lyne arm.
Malting:
Since 1974, Lagavulin has sourced its malted barley from the nearby Port Ellen maltings. The barley is dried using hot air and Islay peat for specific periods, following a precise recipe to ensure consistent phenol absorption and a uniform malt.
Warehouse:
The current warehouse, built in 1962, is a renovated structure integrating the Malt Mill distillery with Lagavulin. Bourbon barrels and Sherry casks are used for maturation, imparting the characteristic sea and iodine flavors found in Lagavulin single malt.
History:
Lagavulin has a rich history, with records of illicit distillation on the site as early as 1742. Officially established in 1816, it merged with the Ardmore distillery two decades later. Legal battles with the neighboring Laphroaig distillery occurred during the 19th century. In 1962, the still house was rebuilt, incorporating the Malt Mill distillery stills, and machinery updates were made in 1996. Currently owned by Diageo, Lagavulin continues its legacy.
Visitor Center:
The visitor center, housed in the old Malt Mill, opened in 1998 and offers year – round tours. Visitors can choose from various tour options, including tastings and premium tours with warehouse demonstrations and cask samples. The gift shop sells a range of Lagavulin malt whisky, gifts, and souvenirs.
Visitor information:
The Lagavulin Distillery
Port Ellen
Isle of Islay PA42 7DZ
Tel: +44 (0)1496 302749
Information about the Distillery: |
|
| Number of bottles: | 0 Bottles |
| Country, Region: | Scotland, Islay |
| Coordinates: | -6.126140 55.635650 |
| Status: | Active |
| Company: | Diageo |
| Still 1: | 2 x 11,000 l Pear |
| Still 2: | 2 x 12,500 l Pear |
| Fermenters: | 10 x 22,000 l |
| Mashtun: | 4 t |
| Founding year: | 1816 |
| Distillery output: | 1,400,000 l |