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. Lagavulin’s™ rich peaty water 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.
LAGAVULIN TO REPEAT SPONSORSHIP OF ISLAY JAZZ FESTIVAL
Following its support of the 2010 festival, Lagavulin is delighted to again sponsor this year’s Islay Jazz Festival which will occur on the 16 – 18 September.
A video of the 2010 Festival highlights can be viewed on the Islay Jazz Festival website, where details of this year’s programme will be posted once available.
Fiona Alexander of promoters Jazz Scotland in Edinburgh welcomed the confirmation of a second year’s sponsorship by Lagavulin. ” With its distinctive and rich programme and undeniable sense of place, the Festival shares the values of its sponsor: Lagavulin. Both are fine Islay products with world-class appeal”.
