The original Laphroaig, distilled the same way today as when Ian Hunter invented it 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.
Those enjoying the 10 Year Old will first notice the bold, smoky taste, followed by a hint of seaweed and a surprising sweetness.
Nose: Huge smoke, seaweedy, “medicinal”, with a hint of sweetness.
Body: Full bodied.
Palate: Surprising sweetness with hints of salt and layers of peatiness.
Finish: Long and lingering.