The original Laphroaig, distilled the same way today as when Ian Hunter invented it over 75 years ago. In the making of Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour. Sparkling gold in colour. A nose of smoke, seaweed and a hint of sweetness. Full bodied with surprising sweetness and hints of salt and layers of peatiness. A long and lingering finish.