APPEARANCE :Deep amberNOSE :A typically full-on Lagavulin nose that also shows great finesse, with less ripe fruit than earlier bottlings. Bergamot scented wood-smoke surrounds a sophisticated complex of sweeter aromas; smooth and creamy toffee sauce on digestive biscuits with shavings of milk chocolate. Later, appetising lemon and white pepper notes. With water, the aromas embrace toasted cereal and take on a roasted, nutty quality but the fragrant smoke always returns.BODY :MediumPALATE :Dusty, very sweet, then positively smoky, as with roasted chestnuts from a street vendor on a winter’s morning; Or a real-wood fired pizza with fresh pesto and pine kernels. Leaves the tongue tingling. Cleaner with water, which brings a smooth mouth feel and sophisticated smoke.FINISH :Long and smoky, with large amounts of exquisite smoke and a fragrant smoky aftertaste. Toasted sesame seeds and basil. Water brings out Indian spices (roasted cumin).
Lagavulin is produced by White Horse Distillers which is owned by United Distillers & Vinters which in turn is owned by Diageo plc. Lagavulin was chosen to represent Islay Single Malts in UDV's Classic Malts of Scotland. The distillery of Lagavulin officially dates from 1816, though records show illicit distillation on the site as far back as 1742. Originally there were two distilleries operating on this site, the first established in 1816 believed to be named "Kildalton" the second in 1817 and named Lagavulin. By 1837 there was only the one distillery "Lagavulin" occupied by Donald Johnston. The still house was rebuilt in 1962 and incorporated the stills of Malt Mill and in 1996 a new mashtun was installed, and automated controls put in place. The visitor centre dates back to 1998 and was established in the buildings that once were the maltings and kiln of Malt Mill.