Lagavulin’s success exceeded expectations, leading to its allocation due to high demand. This boom coincided with a period of limited mature stock in the 1980s and early 1990s. Today, Lagavulin operates 24/7 to meet the growing global demand for its distinctive smoky profile. The whisky’s complex blend of seashore and moor, pipe smoke, Lapsang Souchong, bog myrtle, and rich dark fruits has captured the world’s palate.
Despite reduced fermentation times introducing a cereal note to the new make, the second distillation process remains exceptionally long to maximize reflux. Most aging occurs in refill casks, but recent years have seen some releases aged in ex-Sherry casks as part of a small-batch program. Additionally, a small batch of higher-strength 12-year-old whisky is released annually for devoted peat enthusiasts.
Lagavulin, located on Islay’s south coast between Ardbeg and Laphroaig, began legal distilling in 1816 under John Johnston. The site initially included a second distillery, which was incorporated into Lagavulin in 1837 after being acquired by the Johnston family in 1825.
The distillery gained wider recognition in 1862 when blender John Logan Mackie purchased it. His nephew, Peter J. Mackie, began frequent visits to Islay in 1878 to master the art of distilling and eventually took over Lagavulin’s production. Sir Peter Mackie, a notable figure in late 19th-century whisky, created the White Horse blend in 1890, co-founded Craigellachie distillery, and was renowned for his innovations.
In 1908, after losing the Laphroaig agency, Mackie constructed a replica distillery at Lagavulin named Malt Mill. Although it was intended to replicate Laphroaig’s character, it did not succeed in matching either Laphroaig or Lagavulin’s profile. Malt Mill was featured in Ken Loach’s comedy “The Angel’s Share” as a fictional cask.
Lagavulin’s floor maltings ceased operations in 1974 and are now used as the visitor center and administrative offices.
