Lagavulin whisky: 200 years old, for peat's sake

As the brand marks its bicentenary, distillery manager Georgie Crawford describes how tradition and technology meld on the island of Islay

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(Image credit: Angus Bremner)

I've really enjoyed the fact I've been distillery manager in Lagavulin's 200th year, when we've been celebrating and honouring our heritage. But my real job is to ensure we're set up for the next 200 years, with state-of-the-art technology from the whisky industry and beyond. We're not a cottage industry, making whisky for locals; people around the world who drink Lagavulin have the same passion and demand for quality, so there can be no dropping-off with increased production.

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