Laphroaig 10 Year Old Islay Single Malt Scotch Whisky, 70 cl

Product Information

This 25-Year-Old is aged 25 years in Oloroso sherry butts and ex-Bourbon barrels. This mellow single-malt scotch has the distinctive Laphroaig flavor of peat smoke with a medicinal edge with notes of vanilla and spiced apple.

The following are varieties of Laphroaig single malt whiskey available in the United States: Laphroaig 10-Year-Old Islay Single Malt Scotch Whisky Barley is soaked (steeped) for two days in water from the Kilbride Reservoir, allowing the barley seeds to germinate and release enzymes. Then, the water is drained, and the malt is transferred to the malting floors. Malting

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Laphroaig Triple Wood: Matured in three barrels and also bottled at 96 proof, this whiskey builds off the Quarter Cask method, finishing up in former Oloroso sherry casks made of European oak. Uigeadail is an Islay whisky bottled at 54% ABV with an intense peaty flavor full of smoke, warm earthy notes, and sherry sweetness. It can be sipped neat or with a splash of water. Talisker 8 This distinctive blend is created from several different casks, including Oloroso Sherry Butts, white American oak, Pedro Ximenez seasoned hogsheads, Quarter casks, and first-fill bourbon casks.

Lore has a rich, smokey taste with hints of dark chocolate, a long sweet finish, and a spicy tingle. Laphroaig Select Donald bought the farm from his brother Alexander who emigrated to Australia. Donald only lived until 1847. Rumor has it that he drowned after falling into a vat of partially-made whisky. Laphroaig single malt is made from malted barley, which is cold-smoked and then dried over a peat fire giving this single malt whiskey its bold and smokey, medicinal flavor followed by a surprising sweetness and a hint of seaweed. After fermentation, the wort has an alcohol content of 8.5% ABV. The Laphroaig distillery has seven pot stills – three larger wash stills and four smaller spirit stills. All the stills are made of copper, which has the effect of stripping sulphuric flavor compounds from the spirit. Laphroaig 10 Year Old: This is the foundation for all of the distillery's single malts. Aged for 10 years, the 80-proof (40 percent ABV) whiskey is bold, smoky, briny, and slightly sweet with a long finish.

In a process lasting approximately 17 hours, the smoke (peat reek) rises through the perforated drying floor into the kiln, where the damp barley absorbs vaporized oils, phenolic compounds, and wood-based smokey flavors. When Ian Hunter took over in 1921, there was not much money available due to the many court cases, but he revitalized the distillery, and by 1923 the capacity had doubled. How is Laphroaig Whisky Made? Image: Junichi Ishito Steeping Lore is created by selecting spirits from five different cask types, including ex-bourbon barrels, 19 th-century-style quarter-casks, and large Oloroso sherry butts, aged from seven to 21 years, with each spirit bringing its particular element to the blend. By 1815 the reputation of the excellent quality of the whisky produced at Laphroaig had spread to the extent that it was more profitable to distill whisky than breed and raise cattle. In 1815 Laphroaig whisky was “officially” born. The only heir was his son Dugald who, at 11 years old, was too young to take control. His Uncle John Johnston managed the distillery until 1857 when Dugald was old enough to take control.

The distillery was founded in 1810 by brothers Donald and Alexander Johnston on what was originally a family-run farm in a small bay on the southernmost tip of Islay. Its unique flavour comes in part from its vicinity to the coast and the high moss content of its peat, which is processed in the distillery’s own floor maltings. Laphroaig was owned by members of the Johnston family until 1954. In 1847, co-founder Donald Johnston died in dramatic circumstances - after falling into a scalding kettle of burnt ale. For the next decade Walter Graham, manager of neighbouring distillery Lagavulin, ran the company. Laphroaig returned to Johnston family hands in 1857 when Donald’s son Dugald gained ownership. Two brothers, Donald and Alexander, Johnston started to lease 1000 acres of land from the laird of Islay, now known as Laphroaig, for rearing cattle. Barley was grown for feed during the long winter months. The Johnston brothers decided to distill whiskey with the surplus barley. Laphroaig follows a double distillation process where the first distillation in a wash still produces an alcohol content of 22% ABV. Laphroaig whisky is made on the Scottish island of Islay. The distillery has been in operation since 1810, making it one of the oldest whisky distilleries in Scotland. Laphroaig whisky is known for its smoky flavour, which comes from the peat used to smoke the barley during the whisky-making process.Lagavulin is an incredibly well-balanced malt with heavy smokey notes and a rich caramel sweetness and is bottled at 48% ABV. How to Drink Laphroaig Whisky Laphroaig Select: This expression is an interesting blend of hand-selected whiskeys intended for the Quarter Cask, Triple Wood, PX ( Pedro Ximénez sherry) Cask, and 10 Year Old whiskeys. It's peaty, fruity, and dry with a rich, lingering finish, bottled at 80 proof, and the least expensive. Ian Hunter, a nephew of Sandy Johnson, was the last Johnson to run the distillery. On his death in 1954, the distillery was left to one of his managers, Bessie Williamson, who retired in 1972.