Description
Thick and heavy, the Lagavulin signature style is rich and meaty, reminiscent of smoked bacon. Using barley peated to around 35ppm and a relatively short fermentation time, the true secret to creating this heavy spirit is in the distillation. Filling the stills to around 90%, drastically reducing the amount of copper contact and reflux, creates meaty notes in the new-make which, after ageing, become the weighty flavours at the core of the whisky.
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