Single malts - God's drink of choice

Lagavulin is a strong whiskey among a family of the strong.  A true sipping drink among those who appreciate such things.

Islay has been cradle to many things, early Christianity for one. But it is in malt whisky distilling that this fertile island, some twenty miles by twenty-five, has found its modern vocation. Here, in the still mainly Gaelic speaking community around Port Ellen, on the island's south eastern shores, twelve men today craft pungent, dark Lagavulin™, made on this historic site at least since 1816.

The barley used to distil Lagavulin is malted at nearby Port Ellen and has a strong peat aroma - it has perhaps twenty times as much exposure to peat smoke as a typical Speyside, Cragganmore. Fermentation of the barley is a slow process, too. Between 55 and 75 hours are taken for the full peat-rich flavour of the locally-malted barley to come through.

I see that this bottle has already been sampled.   I may need to acquire a bottle of this to sample on timely occasions this year.