In the south of the famous whisky island of Islay, less than two kilometres east of Laphroaig and about one kilometre west of Ardbeg, is the Lagavulin distillery. The location on the tiny bay has always been popular for whisky production: since 1742, the locals have been up to the task of distilling peaty single malts from raw materials sourced locally. The Lagavulin brand came into being in 1816, when John Johnston amalgamated the ten existing non-legalised operations and acquired a licence to distil - later adding Archibald Campbell's newly built distillery to the mix. As an Islay single malt, Lagavulin whisky represents the peaty, smoky, dry aroma so typical of the Scotch whisky region. For a long time, the 16-year-old bottling was the distillery's only product, until they introduced a 12-year-old Lagavulin at cask strength in 2002 - rumor has it this decision had to do with increased demand and dwindling supplies. Finally, for the 200th anniversary in 2016, the range was expanded to include the Lagavulin 8 Years and two other varieties. This whisky with 48% alcohol presents itself with a taste that is permeated by smoky and charred notes, but also shows sweet, salty and spicy as well as minty-chocolate nuances.
In the south of the famous whisky island of Islay, less than two kilometres east of Laphroaig and about one kilometre west of Ardbeg, is the Lagavulin distillery. The location on the tiny bay has always been popular for whisky production: since 1742, the locals have been up to the task of distilling peaty single malts from raw materials sourced locally. The Lagavulin brand came into being in 1816, when John Johnston amalgamated the ten existing non-legalised operations and acquired a licence to distil - later adding Archibald Campbell's newly built distillery to the mix. As an Islay single malt, Lagavulin whisky represents the peaty, smoky, dry aroma so typical of the Scotch whisky region. For a long time, the 16-year-old bottling was the distillery's only product, until they introduced a 12-year-old Lagavulin at cask strength in 2002 - rumor has it this decision had to do with increased demand and dwindling supplies. Finally, for the 200th anniversary in 2016, the range was expanded to include the Lagavulin 8 Years and two other varieties. This whisky with 48% alcohol presents itself with a taste that is permeated by smoky and charred notes, but also shows sweet, salty and spicy as well as minty-chocolate nuances.
in 18 offers
In the south of the famous whisky island of Islay, less than two kilometres east of Laphroaig and about one kilometre west of Ardbeg, is the Lagavulin distillery. The location on the tiny bay has always been popular for whisky production: since 1742, the locals have been up to the task of distilling peaty single malts from raw materials sourced locally. The Lagavulin brand came into being in 1816, when John Johnston amalgamated the ten existing non-legalised operations and acquired a licence to distil - later adding Archibald Campbell's newly built distillery to the mix. As an Islay single malt, Lagavulin whisky represents the peaty, smoky, dry aroma so typical of the Scotch whisky region. For a long time, the 16-year-old bottling was the distillery's only product, until they introduced a 12-year-old Lagavulin at cask strength in 2002 - rumor has it this decision had to do with increased demand and dwindling supplies. Finally, for the 200th anniversary in 2016, the range was expanded to include the Lagavulin 8 Years and two other varieties. This whisky with 48% alcohol presents itself with a taste that is permeated by smoky and charred notes, but also shows sweet, salty and spicy as well as minty-chocolate nuances.
In the south of the famous whisky island of Islay, less than two kilometres east of Laphroaig and about one kilometre west of Ardbeg, is the Lagavulin distillery. The location on the tiny bay has always been popular for whisky production: since 1742, the locals have been up to the task of distilling peaty single malts from raw materials sourced locally. The Lagavulin brand came into being in 1816, when John Johnston amalgamated the ten existing non-legalised operations and acquired a licence to distil - later adding Archibald Campbell's newly built distillery to the mix. As an Islay single malt, Lagavulin whisky represents the peaty, smoky, dry aroma so typical of the Scotch whisky region. For a long time, the 16-year-old bottling was the distillery's only product, until they introduced a 12-year-old Lagavulin at cask strength in 2002 - rumor has it this decision had to do with increased demand and dwindling supplies. Finally, for the 200th anniversary in 2016, the range was expanded to include the Lagavulin 8 Years and two other varieties. This whisky with 48% alcohol presents itself with a taste that is permeated by smoky and charred notes, but also shows sweet, salty and spicy as well as minty-chocolate nuances.
Last updated at 27/09/2024 15:35:02
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originally posted on malts.com
originally posted on ocado.com
originally posted on ocado.com
Alcohol type | Whisky Liqueurs |
Flavour | Chocolate |
Unit count | 700 millilitre |
Is discontinued by manufacturer | No |
Country of origin | United Kingdom |
Updated about 16 hours ago
See 17 more history offers
Alcohol type | Whisky Liqueurs |
Flavour | Chocolate |
Unit count | 700 millilitre |
Is discontinued by manufacturer | No |
Country of origin | United Kingdom |