Size750mLProof102 (51% ABV)*Please note that the ABV of this bottle may vary
Aged for 37 years, this is the oldest whisky released by Lagavulin Distillery.
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About Lagavulin 37 Year Old Single Malt Scotch Whisky
Lagavulin 37 Year Old Single Malt Scotch Whisky is the oldest and most prestigious release from the Islay distillery. The whisky was matured for nearly four decades in casks composed of American and European oak before being bottled at cask strength (102 proof). "Lagavulin is probably the most sought-after single malt whisky in production today “ universally acknowledged as one of the unchallenged grands crus of Scotch whisky," said Georgie Crawford, Distillery Manager at Lagavulin. "For many years we have been unable to supply sufficient mature spirit to meet worldwide demand. So bottlings of old Lagavulin are exceptionally rare."
Only 1,868 bottles of this single malt have ever been produced.
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Situated on the banks of Lagavulin Bay on the island of Islay, Lagavulin Distillery is one of the oldest distilleries in Scotland. Distilling took place on the banks of Lagavulin Bay as early as 1742, and by the turn of the century, there were as many as ten illicit stills operating in the area. In 1816, John Johnson founded the first legal distillery on the site, and within a year Archibald Campbell had opened a second. After Johnson's death, Alexander Graham acquired Johnston's distillery for £1,100 and eventually united the two distilleries together under the Lagavulin name. Since that time, the rich, peaty water that runs down the brown burn and through the Solan Lochs into the hills just next to Lagavulin Bay has served as the lifeblood of the distillery.
Lagavulin is known as one of the most intense, smoky single malt whiskies ever made — the peated barley used to create Lagavulin Single Malt has up to twenty times as much exposure to peat smoke as compared to typical Scotches. Once the grains used to craft Lagavulin Whisky have been harvested and malted, they are dried over a peat and gas fire calibrated specifically to produce Lagavulin's signature, bold flavor profile. Then, the grains are milled and mashed before being fermented for approximately 72 hours. Following fermentation, the whisky is distilled twice — first through a wash still for approximately five hours and then again through a spirit distill for approximately nine hours. This is the slowest distillation process of any Islay distillery, giving Lagavulin its characteristic round flavors and mellow edges.
Scotch is the most popular whisky in the world and is considered the king of them all! There are five whisky regions in Scotland (six if you count the not officially recognized Islands), and each of them produces spirits with unique properties and distinct tasting notes. (The type of grain used determents the type of the scotch.)
Malt whisky is made of malted barley, and grain whisky uses other grains like corn or wheat. Most of the time, a whisky is blended from different distilleries hence the name blended scotch, but if a malt whisky is produced in a single distillery, we get something extraordinary called a single malt.