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.
Aromas of new shoe leather, iodine, smoked trout, flowers, intense grain, soft cheese, peat-reek and dried seaweed. The palate entry is pleasantly smoky and grainy sweet; the midpalate flavors range from olive brine, seaweed, iodine, and wood smoke to baked pear, toffee and marshmallow. Concludes warm and toasty.
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