Laphroaig Quarter Cask Islay Single Malt 70 cl

Description

History

The Laphroaig distillery was founded in 1815 by Alex and Donald Johnson; their descendants carried on the distillery until it passed into the hands of the Hunter family in 1887. The latter also owned the distillery until 1954 when Ian Hunter died without issue, so it passed into the hands to one of its executives Bessie Williamson. Subsequently the distillery was sold to Long John International in the sixties, then in 2005 it was acquired by Fortune Brands as one of the brands of the Pernod-Ricard group. The distillery takes care of every single step of the production: starting from the choice of the water coming from the Kilbridge Dam up to the choice of brackish peat which will give the typical aroma to the distillate.

Production method

To produce a single malt whiskey, the barley is first subjected to a malting process, during which the complex sugars/starches present in the cereal are broken down into simple sugars, suitable for alcoholic fermentation by the hands of the yeasts. This procedure takes place in three phases: the maceration of the cereal in water to moisten it, the germination, during which the barley, which has been removed from the water, absorbs oxygen and begins to produce the radicle and to germinate; this procedure in particular will release the enzyme which is responsible for the transformation of starches into simple sugars. Subsequently this procedure is interrupted and the cereal is dried, which often takes place using peat-powered ovens, which will give the typical hints of smoked or brackish. Subsequently, the dried barley is ground and added again with hot water for further extraction of the must; this is what will be subsequently fermented and then distilled. The specification provides that for the wording single malt the whiskey must come from a single distillery and be aged for at least three years in oak barrels in Scotland.

Alcohol content

48%

Tasting notes

Golden color with greenish reflections. Peat smoke, iodine, seaweed, heather, cut grass, vanilla, ripe fruit, pear and apple, intense tobacco on the nose. On the palate, on the other hand, it appears initially sweet, with notes of malt biscuits, but also with peated, smoked notes. The aftertaste is particularly long and intense.

Usage

Perfect at the end of a meal or as a meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general. Great as a gift!