For the LAGG Kilmory Edition we used Concerto malted barley and water from our own borehole. The malt is peated to 50ppm in the kiln. We receive it, crush it and agitate it in our mash tun to create a cloudy wort which delivers a more oily, robust flavor. Our chosen yeast and fermentation time allows us to create the full-bodied flavor we're looking for in our distillation. We then distill twice, at nearly twice the speed of Lochranza, in our handmade copper pot stills.

Aroma: Heather smoke and charred citrus
Palate: An initial burst of fruit gives way to subtle bonfire smoke and a long lasting finish
Finish: Citrus, smoke, vanilla and long lasting.