Lagavulin Sweet Peat 11 Year Limited Edition

Lagavulin Sweet Peat 11 Year Limited Edition is an experimental departure from Lagavulin’s standard range — matured in American white oak ex-bourbon casks and finished in Pedro Ximénez sherry casks, a combination that layers dense, treacle-dark PX sweetness over Lagavulin’s 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 Ximénez 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 Ximénez sherry casks
• ABV: 51.7%
• Filtration: Non-chill filtered
• Size: 750ml
• Availability: Limited edition

Explore the full Scotch whisky collection at Wooden Cork.

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.