Peat is one of several classifications of coal, and is considered the precursor to the more solid, energy dense forms of coal. Peat develops in wetlands and is decaying organic matter, being composed mostly of plants. In many countries (especially in more rural regions) and in the past centuries, peat was used for heating and cooking. However, peat is not very efficient; it isn’t as dense as firewood and burns much dirtier. Peat’s use today now includes gardening, and best of all, smoking. But peat is rarely used for cooking food… So what exactly does peat smoke? Whisky—Scottish Whisky.
Revered by connoisseurs and experts, Lagavulin is known as “the king of Islay”. It is an ‘essential’ Scotch Whisky that any connoisseur or enthusiast must have in their collection; one of the world’s favorite Malt Whiskies. Aged in oak casks for at least 16 years, this much sought-after Single Malt has the massive peat-smoke flavor that’s typical of southern Islay, while also offering richness and a dryness that turns it into a truly interesting dram. The Lagavulin 16 Year Old has become a benchmark Islay dram from the Lagavulin distillery. A gift for all occasions for lovers of peaty and powerful whiskies.
