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…
Usually I get this saliva gland pain from wine, I think it's due to the sulfates. I was surprised that I had this issue with the Laphroaig 10yo as I had no such issues with the limited 15yo. Other than that its pretty solid tasting. It's not nearly as good as the 15yo which has more easily discernible complexities, however, it is basically the same thing, just brighter and more straightforward.
LAFROIG 10 YO Tasting Note by us with John Campbell at Laphroaig Distillery 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.
Fantastic whisky. Heavily-peated Scotches seem to be a love/hate thing. Good thing I love it. I've had a full range of American bourbons & ryes so I was used to decently strong flavor and high alcoholic content (over 40/45). So I knew I could handle big flavor. Tried the usual blended Scotches and a few Highland single malts. Was ready for something totally different. This was it...amazing. Flavor notes include: olive brine petroleum/oil-soaked wood salty seaweed iodine sweetness - vanilla cake This is the only whisky that truly transported me with its flavor. Close your eyes and imagine a rocky Islay shore, with a cool humid sea breeze blowing over soaked seaweed and into your face at dusk, with a peat-fire burning and the smoke is mixing with the sea wind. Beautiful. This is a whisky meant to be truly savored. Don't rush it. Pour it into a Glencairn glass, let it sit, take it nice and slow. Think about the past decade of your life this stuff spent aging. This is a very well-made drink, lovely.
Mmmmmm mm mm m...........
Aroma was that of chloroseptic throat medicine with an after taste as if I had just smoked an entire bowl from a bong. Not for everyone.
