Distillery Corner: Lagavulin

We’re back on Islay this week for Distillery Corner where Kirsty & Vic discuss all things Lagavulin and how cut points are particularly important to its much-loved, punchy flavour profile. Vic explains: “Lagavulin use the same malted barley as Caol Ila. It comes from the same malt bin (at Port Ellen maltings). Lagavulin, however, tends to run further into the feints cycle compared to Caol Ila. That longer spirit cut allows the more phenolic and medicinal peat-derived aromas to develop on top of the smoky, bonfire, ashy aromas of Caol Ila. Obviously there’s more to it than that but It kind of takes away the myth that you must use heavily peated malt to get a heavily peated whisky.”

[@Eliasgr96]

Great stuff, keep it up!

[@christinecamley]

Lagavulin 16 was my entry into scotch and peat! I love it! Lagavulin smoke is my favourite and Ardbeg, Laphroaig and Kilchomen are right behind in enjoyment! Outstanding! I adore the Lagavulin DE!! The new Edition 4 of the Offerman is delicious!! Charred is my fave!!

[@C.A.Newman]

This is one of those popular malts I haven't even properly tried yet. I should rectify that.

[@alyamaut]

Happy New year guys, hope you are great, please more information about the freezer? Because I love peated whiskyes, greetings from Perú 🤘

[@whiskyamateurclass4620]

Freezer? What??