The distillates of Lagavulin of course provide an extensive array of traits, but what they become famous for is their exceptional sense to instill their drips an outstanding spiciness, probably the spiciest of all the classic malts. Since 1816, the Lagavulin distillery strives to spread the characteristically Islay malts. With the early 12yo they’ve succeeded in capturing the public’s interest and the connoisseurs attention. However, the outstanding sharp peat flavor, but incomparable smooth finish that unfurls after sixteen unhurried years maturing the 16yo whisky is the recent secret stunner that even ups the ante with a respectable stronger peat amount blended with that certain whiffs of sea air which makes a Lagavulin so enjoyable in so much occasions.