The classic Lagavulin is kilned with a high smoke content in the malt. The stills are pear-shaped, so that all flavors can be passed on to the condensers during distillation. The single malt then matures in bourbon and sherry casks to completion.
With 23 pot stills, Tomatin used to be Scotland's biggest malt whisky distillery. Those times are long gone, and today Tomatin poduces high-quality single malts such as this 12-year-old much more slowly and with only four pot stills.
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