LAGAVULIN 16 YEARS

Islay means peat. Miles and miles of peat bog in the west of the island provide the raw material whose influence so characterizes the south eastern Islay malts, of which Lagavulin is perhaps best known. Before being bottled, the malt spends 16 unhurried years maturing in oak casks, the longest maturation period for any of the classic malt offerings. Long fermentation, long distillation and long maturation together ensure that Lagavulin develops all of its long, rich, peaty character. It’s is a spirit that likes to take its time. The definitive Islay malt demands nothing less.