Rare and selected Lagavulin Islay Single Malt Scotch Whisky

Lagavulin is one of these current cult distilleries of the whisky island of Islay and the Whisky Regions Islay is certainly the most spectacular. Even today, there are seven active distilleries. And the first among the Islay malts is Lagavulin, the definitive Malt from the Islay. Whisky was already in 1742 in Lagavulin prepared in an estimated ten illicit stills. 1816 then John Johnston founded here the first legal distillery, within view of Dunyvaig Castle, the medieval stronghold of the Lords of the Isles, who ruled at that time over the west coast and on the islands of Scotland. A year later Archibald Campbell founded at this point a second distillery, probably selling their whisky under the name Ardmore later. After Johnston s death bought the whisky merchant Alexander Graham from Glasgow, which owed Johnston money Lagavulin for the princely sum of 1103 pounds, 9 shillings and 8 pence, and put them together with the adjacent plant. Graham left the building remodel and his successors, James Logan Mackie and Co. led the operation continues to be successful and produced an ever better Lagavulin Single Malt Whisky. The owner Peter Mackie was the inventor of the blends Whitehorse a celebrity in the whisky world. Mackie s drive was the Victorian work ethic and his workers gave him the nickname soon restless Peter. He constantly planning new projects, including the opening of the famous traditional distillery Malt Mill alongside Lagavulin, which until 1960 was of 1908 in operation. Mackie was also very important that the Lagavulin was always produced with meticulous attention to detail. Barley for Lagavulin is malted in the not distant system of Port Ellen smoking heavily used. Lagavulin contains about twenty times peat smoke such as Cragganmore, a typical Speyside Malt. The fermentation of barley is a slow process. It takes between 55 and 75 hours until the peaty malt is fully enforced. In the four stills at Lagavulin, two of which have the pear shape inherited from Malt Mill, this peaty wort is then treated with all the patience and care that it deserves. As tradition demands, the Lagavulin traverses the slowest burning process all Islay malts: The first pass will take more than five hours, the second even nine. It is often said that these long burning phase the Lagavulin gives its typical round and soft character, the love his fans rightly so. The Lagavulin is a powerful, yet wonderfully balanced enjoyment. It has recently been written, he had an overwhelming force and a wonderfully complex flavor. For many Malt fans, provides this large, dark, intense character simply the epitome of malt whisky. Since 1816 Lagavulin single malt Scotch whisky is produced in a picturesque cluster of buildings at the Lagavulin Bay and there is probably no other distillery beautiful. Quite certainly the most intense, and smokiest palatefulness Single Malt Whisky is produced here - for many the definitive Islay malt. Islay means one thing: peat. On the west side of the island are huge peat bogs, which supply the raw material, of the malts as sustainable impressed by the southeast coast. Lagavulin is perhaps the best known of them. The full, peaty water from the Solan hole in the hills above Lagavulin flows in a brown stream to the distillery.
On Islay there is no hassle, and the same goes for the Lagavulin. A great, distinctive, heavily peated strong single malt Scotch whisky, which is often referred to among experts as the ultimate and pure Islay Malt.
In our Whisky Shop you will find a large number of old and rare Single Malt and Single Cask Whiskys from Lagavulin.