Water
The Kilbride Stream. We think of it as the lifeblood of Laphroaig®. Not only does it act as a coolant during the whisky-making process, but this precious, murky waterway also contributes to Laphroaig’s distinctive flavour. When it travels from the overflow of the Kilbride dam to the distillery, it passes over peat bogs. Unique to our land, these peat bogs mainly consist of decayed seaweed and heather, which might ring a bell in your tastebuds if you’ve ever had a dram of our whisky.
Air
Huddled in the Atlantic, the isle of Islay gets its fair share of intense moods from the ocean. But we can take it. In fact, we welcome it. The Atlantic breeze helps us control the temperature of our barley. To keep it at around 18°C, we use an ancient method of heat regulation called – wait for it – ‘opening and closing windows’. The saline air that whips in during this process gives Laphroaig® its welcome salty notes.
As for the climate, well, that’s its own story. Sometimes it feels like we can have several seasons in a day here, not to mention a few rainbows thrown in for fun. Fine by us – volatile, unpredictable weather is a small price to pay for a climate that produces peat so happy and rich in sphagnum moss. (The more moss in there, the more intense that ‘medicinal’ flavour gets). So if you’re visiting, do consider packing a sun hat next to your good coat.