Lagavulin Sweet Peat 11 Year Limited Edition is an experimental departure from Lagavulins standard range matured in American white oak ex-bourbon casks and finished in Pedro Ximnez sherry casks, a combination that layers dense, treacle-dark PX sweetness over Lagavulins signature heavy peat and coastal smoke, producing an Islay single malt with an unusual sweet-smoke tension.

Where the flagship Lagavulin 16 uses predominantly ex-sherry European oak maturation to build its dried fruit and dark chocolate body, the Sweet Peat 11 uses American white oak for the primary maturation period which produces a lighter, cleaner base spirit before the PX finish adds concentrated grape sweetness and raisin intensity in the finishing stage. At 51.7% ABV, non-chill filtered, it has the structure to carry both the peat intensity and the PX weight without one element overwhelming the other.

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Tasting Notes

• Nose: Rich peat smoke and sea salt with a deep PX sweetness underneath dark raisin, treacle, and a coastal iodine note
• Palate: Full and warming at 51.7% heavy peat smoke, vanilla from the American oak, concentrated Pedro Ximnez fruit, and dark chocolate
• Finish: Long and smoky with lingering PX sweetness, sea salt, and a persistent peated warmth

Specs

• Distillery: Lagavulin, Port Ellen, Islay
• Region: Islay, Scotland
• Age Statement: 11 Years
• Cask Type: American white oak ex-bourbon, finished in Pedro Ximnez sherry casks
• ABV: 51.7%
• Filtration: Non-chill filtered
• Size: 750ml
• Availability: Limited edition

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Frequently Asked Questions

How does the Sweet Peat 11 compare to the Lagavulin 16?

The 16 uses primarily European sherry oak maturation for a darker, more dried fruit and chocolate profile with heavy peat. The Sweet Peat 11 uses American white oak then PX finish, giving a cleaner base with concentrated PX sweetness layered over the smoke rather than integrated through it. Younger and bottled at a higher strength.

Does the PX finish make it very sweet?

The PX influence is substantial but the peat holds its ground the result is a genuine sweet-smoke balance rather than a sweetness that dominates. At 51.7% the alcohol weight and the peat intensity keep the PX from becoming cloying.

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