Aged for over a decade and bottled at cask strength, this whisky was awarded the title "Best Single Malt Whisky in the World" by Whisky Magazine.
In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.
For over a century, the distillery would remain in the hands of one of Johnston's descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery — while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.
Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky.
After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig's copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky.
Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is aged for ten years in the distillery's warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whisky's notes of peat and vanilla. Laphroaig Cask Strength 10 Year Old Single Malt Scotch Whisky is then barrier-filtered (barrier filtering preserves the flavors and rich, oily texture of the whisky while removing any remaining sediment) before being bottled at cask strength.
The whisky was awarded the title "Best Single Malt in the World" by Whisky Magazine. In addition, it earned the Double Gold Medal at the 2011 San Francisco World Spirits Competition, and the Gold Medal, along with the title "Best in Class," at the 2010 International Wine & Spirit Competition.
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112.6 (56.3% ABV); may vary
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Golden honey hue. Aroma of smoke and seaweed with a hint of vanilla. Initial flavors are robust and intense, with notes of peat and smoke and subtle undertones of nutty dough, tang, vanilla and honey. Full body which leads to a lingering finish.