10 years old, Islay, 40%
Laphroaig, pronounced ‘La-froyg’. In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, along with the seaweed give Laphroaig its particularly rich flavour. Suprising sweetness with hints of salt and layers of peatiness.