Laphroaig 10 Year Old is an iconic Islay single malt whisky, renowned for its heavily peated profile. Expect intense smoke, medicinal iodine, and a hint of seaweed. This whisky captures the bold spirit of Islay and is one of Scotland's most characterful drams. Islay's world-famous Laphroaig distillery is known for its medicinal malts, and its signature 10-year-old is no exception thanks to its full maturation in bourbon barrels, which serves to highlight that individual distillery character. This beauty has won a slew of industry awards over the decades and we love it.
Non-chill filtered for maximum flavour. A must-have for peat lovers!"
Our tasting notes feature a contribution from the longest-serving distillery manager in the brand's history, the wonderful John Campbell, who worked at Laphroaig from 1994 until 2021.
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 appears beautifully on the nose, amidst the classic iodine/sticking plasters and cool wood smoke we love.
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.
Big and drying, as the savoury, tarry notes build up with an iodine complexity.
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…
I went to an expensive restaurant, and because they had such an extensive whiskey menu, I asked them to help me broaden my whiskey horizons. They sent over two fingers of this, and I'm sorry I felt compelled to drink it. I felt like if I didn't sit with it and drink the whole thing, I wouldn't really remember the taste, and for better or worse, I wanted to remember it. I'm one of those newbies that love whiskey that tastes like oak, or lives on the sherry end of the spectrum, like Macallan, but I wanted to learn more and branch out. As far as the taste went, it was way too industrial tasting. I could see how some people might get really attached to the taste, but in my opinion, it had a tinny metallic taste and something else -- I totally get the review that thought it tasted of petrol. There was a moment when I thought someone had actually played a sociopathic joke on me and put kerosine in my glass. The last sip I took, I held in my mouth for a bit and within seconds, the skin on the inside of my lips was swollen and inflamed. It's been a month since and I can't drink. The two times I have tried, I found my liver wan't producing the needed enzymes to metabolise alcohol. I woke up feeling as if I pounded a six pack instead of half a beer with dinner. And now, a month later, I think I'm getting shingles. I have always practiced moderation, had good health, and regular health care, but my immune system is completely crippled. I'm visiting this site trying to figure out if Laphroaig is really so industrial tasting as all that. Maybe a mean psychotic bartender really did poison me. If not, I admire those of you who can palate this.
Bought this after finishing a bottle of Ardmore legacy (a birthday gift from my brother). I read some good reviews about it so delved into my curiosity. As a beginner whisky drinker, diving into a heavy smokey/peated malt was perhaps a risky move, but it isn't as smoky as the Ardmore legacy. I enjoy drinking this as it has a homely air of saltiness although a little too much of an unnatural/artificial (like many others have said); 'hospital/dusty taste'. However this is fairly easy to overcome after a few drams and would recommend to others to take a gamble and explore their taste buds with this fine (and slightly unusual) specimen of a scotch...
Was at a lounge that didn't have my go to, Lagavulin 16, so I asked for what they had that was the smokiest. He was a child and babled for a bit and another patron said "Try the Laphroaig. If you don't mind peat. Won't hurt the wallet either." I tried and was pleasantly surprised. $12 for a few ounces and it was smokey, still not my Lag 16, but a good scotch. This my be a permanent placement in my cabinet.
Just read the review below. Definition of "On Point". Open your mind, open your palate and enjoy the elixir.
Not much to add beyond what has been said in your tasting notes. A strong iodine tang at first, followed by oaky, smokey sweetness reminiscent of Ardbeg 10, though I think I like the Ardbeg just a tiny bit more. Reviews like "Ugh..." make me chuckle. These people really think they're making a valid criticism of the whisky, rather than just making a fool of themselves, don't they? There is so, so much more to Islay whiskies than the "hospital" iodine taste. It's like listening to the first few seconds of a Led Zeppelin song and then going out telling everyone it just sounds like two dustbin lids crashing together. I would advise training your palate a bit more before sharing your opinions; if you stick with single malts long enough to see what we see in it, I promise that you will be embarrassed that you ever wrote something so dismissive. I speak from personal experience.
