Laphroaig Quarter Cask Whisky

Distillery Background and History

Laphroaig was founded in 1815 on the south coast of Islay, Scotland. The distillery is known for its bold, peat-driven whiskies with strong maritime influence. Under ownership of Beam Suntory, Laphroaig continues to command a reputation for intense peat, iodine, and medicinal character, marrying tradition with experimentation. 

Master Distiller and Production Philosophy

Laphroaig’s blending and distilling team governs the Quarter Cask expression. Their philosophy is to preserve the core identity of Laphroaig’s smoky, briny, peaty character while softening edges through additional wood influence using smaller casks (“quarter casks”) for a more complex and rounded whisky rather than brute force.

Source of Ingredients (Grain, Water, Yeast)

This is a single malt—100 % malted barley, including peat-smoked barley (using local Islay peat). Water is drawn from the Kilbride Dam, providing a clean and consistent supply. Yeasts are proprietary to Laphroaig, chosen to support phenolic and ester development characteristic of the house style. 

Distillation Process

Laphroaig employs traditional copper pot stills with wash and spirit distillation. The cuts (heads, hearts, tails) are managed to retain peat, maritime notes and malt character while avoiding unwanted extremes. The different still geometries and sizes contribute to a layered spirit base.

Maturation & Cask Information

Quarter Cask is a No Age Statement whisky. The maturation scheme is “double maturity”: the spirit is first matured in standard ex-bourbon oak barrels (first or refill), then transferred to much smaller “quarter casks” (approx. one quarter the size of standard barrels) for an additional period (often several months). The smaller barrel size dramatically increases surface-area to liquid ratio, accelerating the wood interaction.  The quarter cask finishing softens edges and delivers more oak, wood spice, and integration in shorter time. 

Tasting Notes

Nose: Classic Laphroaig peat and smoke, seaweed, brine, vanilla, oak, coconut, banana aromatic hints 

Palate: Sweetness up front (vanilla, toffee), then peat smoke, ash, oak spice, malt richness, coastal salinity 

Finish: Long and warming, lingering smoke, wood spice, gentle drying tannin, salted iodine echo 

Food Pairing Suggestions

Best paired with smoked fish (salmon, mackerel), grilled shellfish, strong cheeses (e.g. blue or aged cheddar), dark chocolate, or savory dishes with smoky or char elements.

Serving Suggestions and Ideal Glassware

Serve neat or with a few drops of water to open aromas. Use a Glencairn or tulip whisky glass to capture smoke and complexity. Ideal serving temperature ~18-20 °C.

Storage and Aging Potential

Once bottled, it is stable. Store upright in a cool, dark environment (~15-20 °C). As NAS, it is not intended for further aging in bottle.

Grain Type & Mash Bill

Single Malt (100 % malted barley)

ABV (Alcohol by Volume)

48 % (96 proof)