Above all, Islay means peat. Miles and miles of peat bog in the west of the island provide the raw material whose influence so characterises the south eastern Islay malts, of which Lagavulin™ is perhaps best known. The rich peaty water of Lagavulin runs down the brown burn to the distillery from the Solan Lochs in the hills above the distillery.
There's nothing rushed about Islay, nor is there about Lagavulin™; before being bottled, the malt spends sixteen unhurried years maturing in oak casks, the longest maturation period for any of the Classic Malts offerings.
Long fermentation, long distillation and long maturation together ensure that Lagavulin develops all of its long, rich, peaty character. It’s is a spirit that likes to take its time. The definitive Islay malt demands nothing less.