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Lagavulin

Lagavulin’s richly peaty process water runs down the brown burn to the distillery from the Solan Lochs in the hills above the distillery. The barley used to distil Lagavulin is malted at nearby Port Ellen and has a strong peat "reek". Fermentation of the barley is a slow process, between 55 and 75 hours are taken for the full peat-rich flavour of the locally-malted barley to come through. The four stills at Lagavulin, two of them pear-shaped in the style inherited from Malt Mill, take this peaty wort and give it all the time and care it deserves. Following the original practice, Lagavulin receives the slowest distillation of any Islay malt - around five hours for the first distillation and more than nine hours for the second is the norm. This long distillation is often said to give Lagavulin the characteristic roundness and soft, mellow edges that devotees rightly prize. There's nothing rushed about Lagavulin; before being bottled, the malt spends sixteen unhurried years maturing in oak casks, the longest maturation period for any of the standard Classic Malts 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.


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