Laphroaig is one of a few distilleries that still malts their own barley, this is steeped in soft peaty water drawn from the Kilbride burn, malted for 6 days, then smoked over local peat fire for 12-15 hours, the heat is then increased to dry the malted grain. After a rest of 3 weeks the grain is milled into grist and fermented for 2 days to make a smokey sweet 8.5% beer.
Bright gold colour. Huge smoke, seaweedy, medicinal, with a hint of sweetness. Full bodied, surprising sweetness on the palate with hints of salt and layers of peatiness.