Laphroaig 10 Year Old Whisky

Distillery Background and History

Laphroaig, founded in 1815, is one of the iconic Islay distilleries. Located on the southern coast of Islay at Port Ellen, it has long been celebrated for its bold, peaty whiskies. The distillery is currently owned by Beam Suntory. Its name—Gaelic for “the hollow by the broad bay”—reflects its coastal location. Over its history, Laphroaig has cultivated a strong identity around medicinal peat, sea spray, and bold character. 

Master Distiller and Production Philosophy

Laphroaig does not typically publicize a single “master distiller” for each expression; rather, a team of distillers and blenders is responsible for maintaining the house style. Their philosophy for the 10 Year is to preserve the raw Islay character—peat smoke, iodine, sea influence—while ensuring balance, accessibility, and consistency across batches. 

Source of Ingredients (Grain, Water, Yeast)

This is a single malt whisky, made from 100 % malted barley, including peat-smoked barley. The peat used for drying comes from the distillery’s own peat source on Islay. The water used comes from the Kilbride Dam, providing a consistent, clean source. Yeast strains are proprietary to Laphroaig and are selected to support the phenolic (peat) and estery flavor development characteristic of the brand. 

Distillation Process

Laphroaig employs copper pot stills for wash and spirit distillation, using different still shapes (tall, short, neck geometries) to produce varied spirit character. The cut points are managed to retain the peat, phenols, and malt character while avoiding harshness. 

Maturation & Cask Information

Laphroaig 10 Year is matured for 10 years, primarily in ex-bourbon barrels (American oak) before bottling. The maturation emphasizes interaction with wood to integrate peat, sweetness, and complexity. The standard expression is also non–chill filtered. 

Tasting Notes

Nose: Intense peat smoke, medicinal iodine, seaweed, salt spray, vanilla, licorice, and coastal brine. 

Palate: Bold smoke, sweet malt, brine, wood spice, citrus peel, herbal notes, and tarry character. 

Finish: Long, smoky, saline, with lingering peat, ash, and a touch of oak warmth. 

Food Pairing Suggestions

Smoked salmon, oysters, seaweed salad, grilled shellfish, blue cheese, charcuterie, dark chocolate—foods that can stand up to smoky peat and coastal salinity.

Serving Suggestions and Ideal Glassware

Best served neat or with a few drops of water to unlock aromatics (some water helps soften edges). Use a Glencairn or tulip whisky glass to concentrate aromas and deliver a gradual reveal of flavor. Serving temperature ~18–20 °C.

Storage and Aging Potential

Once bottled, its quality is stable. Store upright, in a cool, dark place (~15–20 °C). As it’s already matured, further aging in the bottle will not enhance it significantly.

Grain Type & Mash Bill (if applicable)

Single malt — 100 % malted barley (peat smoked)

ABV (Alcohol by Volume)

40 % (standard bottling)