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.

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.

Taste Profile

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

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. Laphroaig 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 Donald bought the farm from his brother Alexander who emigrated to Australia. Donald only lived until 1847. Rumor has it that he drowned after falling into a vat of partially-made whisky. 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. 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 whisky is made on the Scottish island of Islay. The distillery has been in operation since 1810, making it one of the oldest whisky distilleries in Scotland. Laphroaig whisky is known for its smoky flavour, which comes from the peat used to smoke the barley during the whisky-making process.