43% ABV
Islay Single Malt Scotch Whisky
Islay, Scotland
Land and Legacy
Laphroaig—pronounced “La-froyg”—sits on the southern coast of Islay, directly facing the Atlantic Ocean. Founded in 1815 by brothers Donald and Alexander Johnston, the distillery’s location was not chosen by accident. The proximity to Islay’s abundant peat bogs provides the essential fuel for drying the malted barley, while the distillery’s own water source, the Kilbride Stream, flows over beds of peat before being collected for whisky production.
What distinguishes Laphroaig from its Islay neighbors is its ownership of land. The distillery maintains around 1,000 acres of peatlands, ensuring complete control over this crucial element of their whisky’s character. Peat cutting is still done the traditional way, harvested from specific depths to maintain the exact profile of smokiness that has defined Laphroaig for over two centuries.
The Floor Malting Tradition
In an age where industrialization has streamlined whisky production across Scotland, Laphroaig stands as one of the few remaining distilleries that still maintains its own floor malting operation. While this traditional process only supplies about 20% of the distillery’s malted barley needs (the rest coming from commercial maltsters to Laphroaig’s specifications), it represents a vital link to the distillery’s past and contributes to its distinctive character.
In the malting floors, barley is spread out and turned by hand to control the germination process. When the barley reaches the desired modification, it is transferred to the kiln where it is dried over a peat fire. What sets Laphroaig’s malting process apart is not just the use of their own peat, but also the inclusion of dried seaweed in the peat fire. This addition is said to contribute to the distinctive iodine and medicinal notes that are Laphroaig’s signature.
The Controversial Dram
Few whiskies provoke such polarized reactions as Laphroaig 10. The company embraces this divisive character with its “Opinions Welcome” marketing campaign, which celebrates the extraordinary descriptions people have offered upon first tasting their whisky. From “like kissing a mermaid who had just eaten barbecue” to “taking a sip of the Atlantic Ocean during a storm,” these colorful characterizations acknowledge what the distillery proudly calls “the most richly flavored of all Scotch whiskies.”
The love-it-or-hate-it nature of Laphroaig has created one of the most passionate followings in the whisky world. The Friends of Laphroaig program, established in 1994, grants each member a square foot of land on Islay near the distillery. Members are entitled to collect “rent” in the form of a dram of Laphroaig when they visit, cementing a personal connection to both the whisky and the land from which it springs.
Medicine in a Bottle
Perhaps the most fascinating chapter in Laphroaig’s history came during America’s Prohibition era (1920-1933). While most distilleries were forced to close or significantly reduce production, Laphroaig was granted a special dispensation to continue exporting to the United States. The whisky’s intensely medicinal character was deemed so pronounced that it was classified as a medicinal spirit, available only by prescription for those suffering from various ailments.
This medicinal quality stems from Laphroaig’s high phenol content, with the 10-Year-Old expression typically measuring around 40-45 phenol parts per million (ppm). These phenolic compounds, which include chemicals like creosote and cresols, are responsible for the antiseptic, bandage-like aromas that many detect in Laphroaig. What was once a practical preservation method—heavily smoking barley to extend its usable life in Islay’s damp climate—has become the defining characteristic that sets this iconic whisky apart from all others.
Pairing by: Erik Calviño
Tasting Notes: Laphroaig 10
A smoky assault on the nose. At the risk of sounding repetitive, you will either love this or it may make you swear off whisky altogether. But if you’re into it, hang in there and keep nosing the whisky. As your senses acclimate to the peat smoke, iodine, and seaweed aroma, you’ll start to uncover a delightful floral fruitiness with a touch of vanilla. The palate reinforces most of what was present on the nose but with a light-bodied freshness that makes this dram very easy to drink.
Cigar Pairing: Cohiba Riviera
The Cohiba Riviera in the perfecto format is a well-made, box-pressed figurado with a balanced, medium-bodied profile of cedar, cocoa, and tons of sweet spice. After a sip of Laphroaig, everything in the profile gets cranked up but the sweet spice goes off the charts. It makes for an interesting pairing because the change is so intense and noticeable.
