Lagg Distillery

Lagg deliberately uses cloudy wort, M-strain yeast and a moderately long fermentation to retain fatty-acid and ester precursors that contribute earthier, weightier flavours. Its short, broad stills and downward-sloping lyne arms reduce reflux compared with tall-necked designs, reinforcing body and peat weight. The result is a smoky spirit with an oily texture but enough fruit to stop the profile becoming purely tarry or medicinal.

Lagg was engineered from the start to make a fuller, earthier style of peated Arran whisky. Cloudy wort, Douglas-fir washbacks and short, broad pot stills all push the spirit toward weight and texture, while carefully chosen yeast and fermentation preserve a fruitier core. For customers, it is a useful contrast to the lighter unpeated style made at Lochranza on the same island.