Distillery Manager Graham Omand and his team have poured into making these Lagg Single Malt the robust, complex and earthy 'west-coast' style we know you'll love. matured in Bourbon Barrels for 30 months and transferred into 50 litre Ex-Rioja Red Wine charred casks for 6 months. It was produced using Concerto barley and water from our borehole. We used peat from North East Scotland and the peating level is 50PPM. It is non chill filtered with no additional colouring and is bottled at 50% abv. This Batch is a limited release of 10,000 bottles worldwide.