There have been distilleries at Lagavulin since the 18th century; though it wasn’t until 1816 that farmer John Johnston founded the first legal operation. A year later a second distillery appeared, this one run by Archibald Campbell. The two were united under a Glasgow trader, and in 1887, Peter Mackie arrived at the distillery, under whose guiding hand the distillery, and the name Lagavulin, was to become the last word in Islay malt.
Suffering from the whisky drout in the late 80's and early 90's, Lagavulin now runs it's stills 24 hours a day, 7 days a week in order to keep up with the ever growing global demand for Lagavulin's distinctive rich dark fruit notes, and of course, that famous Islay peat smoke.
Predominantly matured in refill Bourbon casks, recent years have seen an introduction of ex-sherry casks, delivering even richer, deeper flavours.