In the late 1880s, when malt whisky was used only for blends, Alfred Barnard, the first ever whisky journalist and traveller, sampled an 8 year old Lagavulin and describing it as “Exceptionally Fine.” on its own. Lagavulin is "One of the Rare Distilleries that could produce a Single Malt of Quality” at that time. It's bottled at an exciting 48% abv and was matured in refill European and American oak casks.

Tasting Note:
Nose: Salted popcorn, honey-roasted nuts, tarry ropes and light hints of freshly-chopped cedar. A touch of burnt sugar sweetness lingers.

Palate: Smokey peat appears first on the palate, followed by coriander seed, barley sugar, cumin powder, smoked kipper and marzipan.

Finish: Layers of apple crumble, toasted almond and ash. Another kick of cooking spices right at the end.