One of the few remaining Scottish distilleries to malt its own barley, Laphroaig's commitment to its craft is evident every step of the way.
Where other distilleries source peat from across Scotland, Laphroaig tends its own Islay peats (the moss, lichen, and heather which gives Islay whisky that distinctive, medicinal taste) by hand-cutting and periodically replenishing the beds. After cut, the peat dries for three months.
The barley is malted and peated, then fermented, and finally twice-distilled by copper-pot stills. The unusual shape of the stills, with a flat base and flat surfaces, are part of what gives the whisky its intensity.
After distillation, the whisky ages for 10 years in seasoned and re-charred oak barrels that sit along the shores of Loch Laphroaig. This imbues the spirit with that salt sea air taste.
Bottled at cask strength, Laphroaig 10 Year Cask Strength Single Malt Scotch is a truly remarkable dram.