Lagavulin Distillery is located in the Kildalton area of the isle of Islay, in the small Lagavulin Bay. Standing right on the shore, it has a wooden pier extending into the sea that used to serve as a docking for ships bringing supplies in the bay and leaving with Whisky.

There are records that refer to production in Lagavulin, of significant enough volume to be written about, back in 1742. It is believed that distillation and the production of water of life, was done by monks in this area of Islay, as far back as the 14th century, with some of that taking place at Dunyvaig castle in Lagavulin Bay.

Lagavulin Distillery was legalised in 1816 by John Johnston, but it was the Mackie family, who entered the business in 1850, that influenced Lagavulin the most and made it one of the larger Islay distilleries.

Peter Mackie, who was the head of the distillery for close to 50 years, was known as “restless Peter” among the employees, for he was never short of something new to do and liked to say that “nothing is impossible.”

At Lagavulin Distillery, barley is dried over peat fire and Whisky is aged in ex-Bourbon and Sherry casks, while being exposed to the influences of the sea. As a result, Lagavulin malts have complex character, where peaty and salty notes combine with the Sherry sweetness.