In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour. Those enjoying the 10 Year Old will first notice the bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. This full-bodied variant is the foundation of all Laphroaig expressions and comes with a long finish.
Look for a distinctly peaty aroma, with hints of smoked fish, bacon and mesquite. The palate shows peat smoke from the first sip plus an undercurrent of honey, finishing with black pepper heat. Water brings out a spearmint note and a touch more vanilla.