We sell gift vouchers - for more details call us on 0115 911 0555 or email us at eann@gauntleys.com
We sell gift vouchers - for more details call us on 0115 911 0555 or email us at eann@gauntleys.com
LAGG DISTILLERY
Region: Islands (Arran)
Owner: Isle of Arran Distillers
Founded: 2017
Before the Arran distillery began producing whisky in 1995, there hadn’t been a legal distillery on the Hebridean island since 1837, now there are two. Initially the plan just to build some extra warehousing on a site to the south of the Island, but somewhere along the line, somebody, possibly Arran’s master distiller James MacTaggart said, “Why not build a new distillery?”
And so, they did. Now, building a distillery on the mainland is pretty simply. Find a few million pounds down the back of your sofa, draw up some plans, hire a contractor and Bob,s your uncle, or in this case Jimmy is your uncle! However, building on a Hebridean Island is a completely different kettle of fish and throws up innumerable logistical challenges, from inclement weather, delayed ferries, stranded parts, equipment and builders, but thankfully the roads were in pretty good shape. Talking of Jimmy’s your uncle. James McTaggart’s nephew, Graham Omand, has transitioned from the Lochranza distillery to become distillery manager at Lagg. Nothing like keeping it in the family is there!
However, through all those challenges, a lovely building has been created and it comes as no surprise that the architects Denham Benn were nominated in the 2020 Scottish Design Awards. They didn’t win the award, but being recognised for one’s achievements is always nice.
The plan is for the distillery to explore peat. Obviously, the spirit will be a heavily peated, made using barley with a phenol content of 50ppm. While all barley will be malted on the mainland, the peat used to dry the barley will be sourced from as many of the licenced peat bog in Scotland as possible and possibly from peat bogs around the world, as Lagg explores the impact of peat terroir on whisky flavour. The distillery also plans to look at different varieties of yeast and one would imagine different wort fermentation times (currently its 72 hours), speed of distillation and possibly triple or quadruple distillation. At the end of the day, the distillery will be Jimmy McT’s playground!
The spirit will be mainly filled into ex-Bourbon casks, although some sherry and wine casks will be used. If the quality of the inaugural releases is anything to go by, this is going to be a distillery to keep an eye on.
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