"The Distiller's Edition of Classic malts of Scotland brings a dimension of taste and exploration to the enjoyment of Single Malt whiskey. Each of the nine distilleries has hand selected a small number of their casks for double maturing in cask-wood which each Master Distiller has chosen to complement the unique character of the individual Malt whisky. The Master Distiller uses the addition of a second maturing to bring a new depth and complexity to these great Malt whiskies. With the strongest peat flavour of all the Islay malts, Lagavulin has a dry and complex strength of character and characteristic notes of sea spray. It is perfectly matched with the sweet accents of sun-dried grapes of Pedro-Ximinex cask wood."
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Pot stills at Lagavulin Distillery
The distillery of Lagavulin officially dates from 1816, when John Jonston and Archibald Campbell constructed two distilleries on the site. One of them became Lagavulin, taking over the other--which one is not exactly known. Records show illicit distillation in at least ten illegal distilleries on the site as far back as 1742, however. In the 19th century, several legal battles ensued with their neighbour Laphroaig, brought about after the distiller at Lagavulin, Sir Peter Mackie, leased the Laphroaig distillery. It is said that Mackie attempted to copy Laphroaig's style. Since the water and peat at Lagavulin's premises was different from that at Laphroaig's, the result was different. The Lagavulin distillery is located in the village of the same name.
Lagavulin is known for its producer's use of a slow distillation speed and pear shaped pot stills. The two wash stills have a capacity of 11,000 Litres and the two spirit stills of 12,500 Litres each.