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Laphroaig 38 Year Old Archive Collection
A taste of history from Laphroaig
Laphroaig’s bold, medicinal smoke is its signature. For over two centuries, the distillery has produced some of the most distinctive single malts to come out of anywhere, let alone Islay.
With the Archive Collection, Laphroaig invites whisky lovers to explore that identity in rare and extraordinary form.
The second release in the Archive Collection is a 38-year-old single malt that exemplifies what long ageing can do to the signature Laphroaig character. Rather than blunting it, time has redefined it, evolving the peaty ferocity into deep, savoury richness and mature smoke.
Collectors, connoisseurs, and peat devotees alike will appreciate this significant chapter in Laphroaig’s long and storied book, especially as only 400 copies are being published.
From raw smoke to refined spirit
Laphroaig 38 Year Old Archive Collection
The Laphroaig Archive Collection 38 Year Old was distilled in the 1980s and matured across three carefully chosen cask types.
It began life in American bourbon casks, it picked up gentle vanilla and coconut notes. A long rest in second-fill oloroso sherry hogsheads added nutty depth without overpowering the core. Finally, a finishing period in European oak seasoned with oloroso sherry imbues the whisky with bold dried fruit, dark chocolate, and savoury spice.
Each step imparted layers of richness while the once-fiery peat gently mellowed. Expect notes of mature smoke, antique leather, roasted chestnuts, and a wisp of iodine. The phenols are still there, but they ruminate rather than roar. Bottled at 41.3% ABV, this is a true collector’s piece and a contemplative pour.
Nose
Beautifully spicy with a mixture of dried fruits, raisins and dates, with caramelised orange peel and cherry blossom undertones and a faint whiff of fresh tobacco. Adding water reveals heightened spiced orange notes and a gentle smouldering campfire.
Palate
Smooth and complex, initially with dried apricots and sultanas with a salted caramel creaminess. A spiciness remains – like crystallised ginger, cloves and a touch of aniseed.
Finish
The peat gives a peppery sensation in the mouth along with an oily texture, which is well balanced by the sweetness.
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