What's in a name? Laphroaig 10 Year Old 35cl whisky is called whisky because it's produced in Scotland. Were it from America it would be spelled Laphroaig 10 Year Old 35cl whiskey, rather than whisky.
Tasted by us with Laphroaig's Distillery Manager, John Campbell Nose: This opens on big, smoky muscular peat notes. There are spices, and liquorice, as well as a big dose of salt. This whisky has become slightly sweeter in recent years, and it beautifully on the nose, amidst the classic iodine/sticking plasters and cool wood smoke we love. Palate: Seaweed-led, with a hint of vanilla ice cream and more than a whiff of notes from the First Aid box (TCP, plasters etc). The oak is big, and muscles its way into the fore as you hold this whisky over your tongue. An upsurge of spices develop – cardamom/black pepper/chilli. Finish: Big and drying, as the savoury, tarry notes build up with an iodine complexity. Overall: The only malt from Laphroaig’s range that John Campbell recommends with water; try it, it opens up the palate massively, providing a dazzling array of additional flavours… ...more
The Master of Malt
10 year old malt
being a late admirer of my ain lands drink (due in no part to the boyhood bravado of braveheart lol) I have now started to acquire not only the taste of whisky but also the smells and unique processes involved in the making of each individual brand, if I can be so bold as to label a true whisky in such a manner. My father, whom , was a Grouse man, tried to introduce me to these differences but being an all knowing youth I decieded I knew best. Oh to be proven wrong in Laphroaig 10 year old I have fully come to appreciate what my father maent a whisky to be savoured & not soured by the addition of water & to be inhaled as the smoky & peat aroma serves to salivate the palate of the unknowing.As a true convert to the wonders of whisky this is a true pleasure to the palate of the unsuspecting