When Ian Hunter took over in 1921, there was not much money available due to the many court cases, but he revitalized the distillery, and by 1923 the capacity had doubled. How is Laphroaig Whisky Made? Image: Junichi Ishito Steeping

Two brothers, Donald and Alexander, Johnston started to lease 1000 acres of land from the laird of Islay, now known as Laphroaig, for rearing cattle. Barley was grown for feed during the long winter months. The Johnston brothers decided to distill whiskey with the surplus barley. Laphroaig is a single-malt scotch whisky brewed at the Laphroaig distillery, situated on the south coast of the island of Islay and named after the area near Loch Laphroaig. The brand and distillery are owned and operated by Beam Suntory.Quarter Cask is a deep, complex whisky with flavors of smokey peat, while the aging in smaller American Oak casks lends to flavors of coconut, banana, and vanilla. It should be enjoyed straight or with a dash of water. Laphroaig Lore Single Malt Scotch Whisky

Barley is soaked (steeped) for two days in water from the Kilbride Reservoir, allowing the barley seeds to germinate and release enzymes. Then, the water is drained, and the malt is transferred to the malting floors. MaltingLaphroaig discards more from the first cut (the head) and takes the second cut (the tail) later than the industry average, making it less sweet and retaining its tarry, medicinal, peaty notes. Aging Laphroaig 10 YO Cask Strength: Bottled at 60.1 percent ABV (120.2 proof), this whiskey is full strength. This results in a bigger flavor that accentuates all of the whiskey's signature notes, particularly those of the salty sea. Lagavulin is an incredibly well-balanced malt with heavy smokey notes and a rich caramel sweetness and is bottled at 48% ABV. How to Drink Laphroaig Whisky

This 25-Year-Old is aged 25 years in Oloroso sherry butts and ex-Bourbon barrels. This mellow single-malt scotch has the distinctive Laphroaig flavor of peat smoke with a medicinal edge with notes of vanilla and spiced apple. By 1815 the reputation of the excellent quality of the whisky produced at Laphroaig had spread to the extent that it was more profitable to distill whisky than breed and raise cattle. In 1815 Laphroaig whisky was “officially” born. The following are varieties of Laphroaig single malt whiskey available in the United States: Laphroaig 10-Year-Old Islay Single Malt Scotch WhiskyThe following are alternative or similar whiskeys to Laphroaig 10-Year-Old if you are looking to try something different: Ardbeg Uigeadail

Laphroaig Triple Wood: Matured in three barrels and also bottled at 96 proof, this whiskey builds off the Quarter Cask method, finishing up in former Oloroso sherry casks made of European oak. The only heir was his son Dugald who, at 11 years old, was too young to take control. His Uncle John Johnston managed the distillery until 1857 when Dugald was old enough to take control. In a process lasting approximately 17 hours, the smoke (peat reek) rises through the perforated drying floor into the kiln, where the damp barley absorbs vaporized oils, phenolic compounds, and wood-based smokey flavors. Ian Hunter, a nephew of Sandy Johnson, was the last Johnson to run the distillery. On his death in 1954, the distillery was left to one of his managers, Bessie Williamson, who retired in 1972.The distillery was founded in 1810 by brothers Donald and Alexander Johnston on what was originally a family-run farm in a small bay on the southernmost tip of Islay. Its unique flavour comes in part from its vicinity to the coast and the high moss content of its peat, which is processed in the distillery’s own floor maltings. Laphroaig was owned by members of the Johnston family until 1954. In 1847, co-founder Donald Johnston died in dramatic circumstances - after falling into a scalding kettle of burnt ale. For the next decade Walter Graham, manager of neighbouring distillery Lagavulin, ran the company. Laphroaig returned to Johnston family hands in 1857 when Donald’s son Dugald gained ownership. Laphroaig follows a double distillation process where the first distillation in a wash still produces an alcohol content of 22% ABV.