The history of the Lagavulin Distillery is steeped in illegal activity and courtroom battles. Although officially (and legally) dating back to 1816, illegal distilling on the site can be dated back nearly 80 years earlier to 1742. Based on the small Scottish island of Islay, John Jonston is credited as the founder of the first legal distillery on the site. With an abundance of peat on the island, Lagavulin’s water originates from the Solum Lochs and filters through this rich peat towards the distillery.
Due to the high quality of this water it has been subject to numerous legal battles with neighbouring distilleries to secure exclusive use.
Along with the peat filtered water, Lagavulin unique taste comes from the fact it matures it’s product in ex-bourbon casks and uses a slow distillation process with pear shaped pot stills. This gives a smoky, rich and intense flavour.