Started in 1815 when two brothers, Donald & Alexander Johnston, leased the land of 1000 acres from laird of Islay and this land now known as Laphroaig. By 1815, the word had spread around Islay that the whisky being produced at Laphroaig was particularly good – their source of water being very soft, peaty and lacking in minerals. It soon became more profitable to distill whisky than raise cattle, and in that year Laphroaig whisky was “officially” born.
Laphroaig whisky has a distinct sweet note which comes from their preferred cask type used; ex-Bourbon barrels. The effect of this type of oak is showcased in the Quarter Cask release where a vatting of younger Laphroaigs is finished in small casks. Some Sherry casks are in the inventory and are mostly used for longer-term maturation.
The unique elements that make Laphroaig the whisky also goes to the Kilbride Stream, hand-cut peat, floor malted barley, cold-smoking kilns, mash tuns, copper alchemy and the subtlety of oak aging. Each and every stage crucial in producing the most richly flavored of all Scotch whiskies.