Aged first in oak barrels, then in specially commissioned quarter casks used some 200 years ago. Like the 18-year-old, it needs a little water to release the complex aromatic peat smoke, iodine, salty seaweed and rich, raisiny and citrus fruit. Surprisingly mellow, with almost caramel creaminess on the palate and attractive fruity sweetness. Another splendid example of the Laphroaig style, finishing with typical ashy and dry oaky notes.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access