Three production features stand out in my mind. First and foremost, 15% of their barley is malted at the distillery. And to a higher phenol specification that the 85% that comes from Port Ellen maltings.
Then we need to take a look at the stills, as a majority of them are small and squat. This means a heavy, pungent and oily spirit.
Now, combine this with long feints and foreshots runs with a short spirit run, means that those pungent phenols from the peat, also stays in the spirit and in a big way. And yet, this process also gets rid of those sweet and estery flavours Laphroaig is trying to avoid.
So, how should we pronounce it? Let’s just stick with La Froig
And as the old tag line used to go, “You’ll always remember your first Laphroaig.
Enough of the chat, let’s go tasting…