Laphroaig is a single malt Scotch whisky distillery located on the south coast of the island of Islay, Scotland. It is named after the area of land at the head of Loch Laphroaig, which means “the beautiful hollow by the bay” in Gaelic. Laphroaig is famous for its peaty, smoky and iodine flavour, which reflects the unique terroir and tradition of Islay.
History of Laphroaig
Laphroaig was founded in 1815 by brothers Donald and Alexander Johnston, who were originally cattle farmers. They started distilling whisky to use up the surplus barley they grew for feeding their cattle. They leased 1000 acres of land from the laird of Islay, which included the Kilbride Stream, the source of water for the distillery.
The Johnston family ran the distillery for over a century, until the last member, Ian Hunter, died childless in 1954. He left the distillery to his secretary, Bessie Williamson, who became the first female distillery manager in Scotland. She sold the distillery to Long John International in 1967, which later became part of Allied Domecq, Pernod Ricard and finally Beam Suntory.
Laphroaig has been the only whisky to carry the Royal Warrant of the Prince of Wales since 1994, when he visited the distillery and awarded it in person. He is said to be a fan of the 15-year-old expression, which was re-released in 2015 to celebrate the 200th anniversary of the distillery.
Production of Laphroaig
Laphroaig prides itself on being “the most richly flavoured of all Scotch whiskies”, and uses a combination of traditional and modern methods to achieve its distinctive character. Some of the key elements of its production are:
Barley: Laphroaig uses malted barley from Port Ellen maltings, as well as 10% of its own floor-malted barley, which is dried over a peat fire. The peat is hand-cut from local bogs, which have a high concentration of seaweed, heather and moss, giving the whisky its maritime and medicinal notes.
Water: Laphroaig uses water from the Kilbride Stream, which flows through peat bogs and granite rocks, adding softness and minerality to the whisky. The water is also used to reduce the alcohol strength of the whisky before bottling.
Mashing: Laphroaig uses four stainless steel mash tuns, where the malted barley is mixed with hot water to extract the sugars. The resulting liquid, called wort, is then transferred to the washbacks for fermentation.
Fermentation: Laphroaig uses 10 wooden washbacks made of Oregon pine, where the wort is fermented with yeast for about 55 hours. The yeast converts the sugars into alcohol and carbon dioxide, producing a beer-like liquid called wash, which has an alcohol strength of about 8% ABV.
Distillation: Laphroaig uses seven copper pot stills, consisting of three wash stills and four spirit stills. The wash is distilled twice, first in the wash stills and then in the spirit stills, to increase the alcohol strength and purity. The spirit stills have different sizes and shapes, which affect the flavour and texture of the whisky. The distillation is controlled by experienced stillmen, who make the cuts by sight, smell and taste. The final spirit has an alcohol strength of about 68% ABV and is ready for maturation.
Maturation: Laphroaig matures its whisky mainly in ex-bourbon barrels, which are sourced from Maker’s Mark and Jim Beam. The barrels are charred on the inside, which adds vanilla, caramel and spice flavours to the whisky. Laphroaig also uses some ex-sherry casks, which add dried fruit and nutty flavours to the whisky. The whisky is aged for at least 10 years, and up to 40 years, in warehouses near the sea, where it is exposed to the salty air and the changing seasons. The whisky loses some alcohol and volume due to evaporation, which is known as the “angel’s share”. The whisky is then bottled at various strengths, depending on the expression.
Characteristics of Laphroaig
Laphroaig is known for its complex and challenging flavour profile, which has been described as “love it or hate it”. Some of the typical aromas and tastes of Laphroaig are:
Peat: Laphroaig is one of the peatiest whiskies in the world, with a phenol level of about 40 parts per million (ppm). Phenols are chemical compounds that give the whisky its smoky, tar-like and medicinal qualities. Laphroaig’s peat also has a seaweed and iodine character, which comes from the proximity to the sea and the peat bogs.
Fruit: Laphroaig has a fruity undertone, which balances the peat and adds sweetness and freshness to the whisky. The fruitiness comes from the malted barley, the yeast, the distillation and the maturation. Some of the common fruits found in Laphroaig are apple, pear, lemon, lime, grapefruit, pineapple, mango, banana, apricot, peach, plum, raisin, fig and date.
Wood: Laphroaig has a woody influence, which adds depth and complexity to the whisky. The woodiness comes from the barrels, which impart vanilla, caramel, honey, toffee, butterscotch, coconut, almond, walnut, hazelnut, cinnamon, clove, nutmeg, ginger, anise, liquorice and oak flavours to the whisky.
Spice: Laphroaig has a spicy edge, which adds warmth and intensity to the whisky. The spiciness comes from the peat, the wood and the alcohol. Some of the common spices found in Laphroaig are pepper, chilli, mustard, horseradish, cardamom, coriander, cumin, turmeric, curry, saffron and mint.
Smoke: Laphroaig has a smoky finish, which lingers on the palate and the nose. The smokiness comes from the peat, which gives the whisky a barbecue, bonfire, ash, coal, charcoal, leather, tobacco, rubber, bacon, ham, kipper, smoked fish and smoked cheese flavour.
Laphroaig Expressions
Laphroaig offers a range of expressions, each with its own personality and style. Some of the most popular ones are:
Laphroaig 10 Year Old: This is the original expression, and the foundation of all Laphroaig whiskies. It is bottled at 40% ABV and has a bold, peaty and smoky flavour, with a hint of sweetness and saltiness. It is best enjoyed neat or with a splash of water.
Laphroaig Quarter Cask: This is a modern expression, introduced in 2004. It is aged in ex-bourbon barrels, and then finished in smaller quarter casks, which increase the contact between the whisky and the wood. It is bottled at 48% ABV and has a smooth, creamy and rich flavour, with more vanilla, caramel and spice notes. It is best enjoyed neat or with a few drops of water.
Laphroaig Triple Wood: This is a complex expression, introduced in 2008. It is aged in ex-bourbon barrels, then transferred to quarter casks, and finally to ex-sherry casks, which add dried fruit and nutty flavours. It is bottled at 48% ABV and has a balanced, sweet and savoury flavour, with more fruit, wood and smoke notes. It is best enjoyed neat or with a little water.
Laphroaig Lore: This is a premium expression, introduced in 2016. It is a blend of whiskies aged in different types of casks, including ex-bourbon, ex-sherry, ex-quarter and new European oak. It is bottled at 48% ABV and has a deep, rich and intense flavour, with more peat, spice and smoke notes. It is best enjoyed neat or with a splash of water.
Laphroaig Cairdeas: This is a limited edition expression, released every year for the Friends of Laphroaig, the distillery’s loyal fan club. It is a different whisky every year, with different cask types, ages and strengths. It is usually bottled at cask strength and has a unique, experimental and exclusive flavour. It is best enjoyed neat or with a dash of water.
Whisky Barrel Craft
Laphroaig uses whisky barrels made of American white oak, which have a high quality and durability. The barrels are charred on the inside, which creates a layer of carbon that filters the whisky and adds flavour. The barrels are also marked with the distillery’s name, logo and date of filling.
The whisky barrels are not only used for maturing whisky, but also for making various crafts and products for whisky lovers. Some of the examples are:
Whisky barrel staves: These are the wooden planks that make up the barrel. They can be used to make various items, such as coasters, candle holders, trays, cheese boards, wall art, signs, clocks, shelves, racks, stools, chairs, benches, tables, and more. The staves have a curved shape and a charred surface, which give them a unique and rustic appearance. They can be sanded, stained, painted, or varnished to suit different styles and preferences.
Whisky barrel heads: These are the circular ends of the barrel. They can be used to make various items, such as dart boards, mirrors, clocks, signs, wall art, lazy susans, serving trays, cheese boards, cutting boards, and more. The barrel heads have the distillery’s name, logo, and date of filling, which add authenticity and character. They can be left as they are, or decorated with wood burning, carving, painting, or engraving.
Whisky barrel hoops: These are the metal rings that hold the barrel together. They can be used to make various items, such as chandeliers, pendant lights, lamps, candle holders, wreaths, wall art, signs, clocks, mirrors, wine racks, bottle holders, and more. The hoops have a rusty and weathered look, which give them a vintage and industrial charm. They can be bent, cut, welded, or twisted to create different shapes and designs.
Whisky barrel chips: These are the small pieces of wood that are left over from the barrel making or crafting process. They can be used to make various items, such as jewellery, keychains, magnets, ornaments, buttons, beads, and more. The chips have a rich and aromatic smell, which comes from the whisky and the wood. They can be polished, drilled, glued, or strung to create different accessories and decorations.