- Lagavulin is the biggest. The most intense. The last work in Islay malt. Miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with that distinct smoky flavor. Not to mention the rich peaty water that runs down the brown burn from the Solan Lochs and into the distillery. In case you haven't figured it out, the smoky, peated Lagavulin is seen as the ultimate expression of this region.
Aged in oak casks for at least sixteen years, this much sought-after single malt has the massive peat-smoke that's typical of southern Islay — but also offering a dryness that turns it into a truly interesting dram.
A deep amber gold colored whisky with intensely flavored aromas of peat smoke with iodine and seaweed and a rich, deep sweetness. This is an intense, roaring bonfire of a malt. Like a driftwood fire at dusk, their wood-smoke envelopes you, banishing the wet and the cold with maritime notes, salt and an unexpected delicacy reminiscent of lapsang souchong. A rich, full-bodied tipple — dry peat smoke fills the palate with a gentle but strong sweetness, followed by sea and salt with touches of wood. The finish is long, elegant peat-filled with lots of salt and seaweed. Not for nothing is this regarded as the definitive Islay, and for many, the definitive Single Malt Scotch Whisky. (from the distiller)