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The original Laphroaig, distilled following traditions laid down by Ian Hunter over 75 years ago. In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour. T | Take Laphroaig neat,on the rocks,with a splash of water,or in the most intriguing cocktailsPENICILLINPreparation2 parts Teacher’s Blended ScotchWhisky part fresh lemon juice part honey-ginger syrup 1 |
Wine Enthusiast 92 points – Look for a distinctly peaty aroma, with hints of smoked fish, bacon and mesquite. The palate shows peat smoke from the first sip plus an undercurrent of honey, finishing with black pepper heat. Water brings out a spearmint note | PROOF 86ABV 43%AGING 10 years |
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