Description
Laphroaig is best savoured neat, or with a little cool water. Roll it around on your tongue. Release the pungent, earthy aroma of blue peat smoke, the sweet nuttiness of the barley, the delicate heathery perfume of Islayapos;s streams. It is as unique as the island itself. 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.






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