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Laphroaig Scotch whisky has been dividing opinions since 1845, when Donald and Alexander Johnston first opened their distillery on the Isle of Islay. Its unique medicinal and smoky taste can be attributed to the island’s peat. Rich in moss, lichen and heather, this peat is unlike anything found on the Scottish mainland. Good whisky needs good water, and the distillery has its own supply in the Kilbride stream which flows through the peat beds. It also needs experience, and with the wisdom of two centuries of craftsmanship, each expression of Laphroaig is a true masterpiece.
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