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Lagavulin Single Malt Scotch Whisky is known as one of the most intense, smoky single malt whiskies ever made — the peated barley used to create Lagavulin Single Malt has up to twenty times more exposure to peat smoke than typical Scotches. Once the grains used to craft Lagavulin Whisky have been harvested and malted, they are dried over a peat and gas fire calibrated specifically to produce Lagavulin's signature, bold flavor profile.
The grains are then milled and mashed before being fermented for approximately 72 hours. Following fermentation, the whisky is distilled twice — first through a wash still for approximately five hours and then again through a spirit distill for approximately nine hours. This is the slowest distillation process of any Islay distillery, and gives Lagavulin its characteristic round flavors and mellow edges.
Lagavulin Distillers Edition Single Malt Scotch Whisky is matured for 16 years in traditional, oak casks in the distillery's warehouses. After the whisky has matured in traditional oak casks, it is double-barreled, or finished, in casks that were previously used to mature sherry made from Pedro Ximinez grapes. Once harvested, Pedro Ximinez grapes shrivel up to a raisin-like state, which concentrates the sugars in the grape and results in a sweet wine with legendary viscosity and intensity. This double-maturation process complements the intensely smoky notes of the whisky and adds an additional layer of complexity.
Lagavulin Distillers Edition Single Malt Scotch has an aroma of intense raisins, prunes and smoke. The initial notes are surprisingly sweet, with subtle hints of caramel, vanilla and dates that are balanced by a smoky undertone. The ever-lasting finish has deep, dark notes of red fruits and a round, bold finish.
86 Proof - 43% ABV
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