The Distillery Laphroaig - Gaelic for "the beautiful hollow by the broad bay" - boasts, as its name demands, an idyllic setting for a Distillery, with its own sea loch and peninsula. Established in 1815 by the brothers Donald and Alec Johnston, the Distillery passed through the family, with much in-fighting along the way, until being sold to Long John Distillers in the early 1960s. It had the distinction of being run by a lady distiller, Mrs Bessie Campbell, from 1954 to 1972. Long John were taken over by Whitbread, the brewers, in 1975. However, D Johnston & Co still remains on the label as Distiller and Bottler. The Distillery Today Many of the original buildings remain, including the traditional malting floors where the malt is regularly turned by hand to maintain an even temperature throughout the 7-day germination period. Laphroaig goes from strength to strength as part of Allied Distillers' portfolio and received the Queen's Award for Export Achievement in 1994. The Whisky Laphroaig's peat bogs on the Glenmachrie Peat Moss and its water source, the Kilbride Dam, combine in the distilling process to produce the characteristically peaty and full-coloured whisky that features in the top five best-selling malts today. Its unique taste saw it prosper in America during the Prohibition (1920-1933) where its import was permitted as a 'medicinal spirit' - aqua vitae indeed! Tasting Notes A hint of sherry quickly gives way to the Islay intensity and distinctively oily body with a big peaty-smoky flavour. A round, dry and warming finish renders Laphroaig the perfect night-cap, but not one for the weak-kneed... Dedicated to Laphroaig? Visit the official Laphroaig website and view your opinions on this malt or chat with other fans in the forum. Dream up a punchy slogan and you could win yourself a whole years supply of this nectar, and while you are there why not become a friend of Laphroaig?

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