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Clinging to the craggy shores of the Islay Bay and braced against the raw, tempestuous Atlantic weather, our iconic Warehouse 1 has stood defiantly from Islay’s landscape since 1924. And to this day, its untamed location where the sea meets the land continues to produce casks of Laphroaig whisky with distinctive salty notes from the wooden barrels infused by the stormy Atlantic climate.
See how taste trailblazing chef Francis Mallmann brought Islay’s salty temperament to life through his cooking.
Introducing Peat Smoked Sea Salt from Laphroaig and the East Neuk Salt Co. A trailblazing partnership that brings a whole new dimension to taste. Enjoy this hand harvested sea salt that’s been delicately smoked with peat from Laphroaig’s peat fields on Islay.
The uncompromising Darren and Mhairi Peattie, co-founders of the East NeukSalt Co., set up their company in 2021 with the vision of resurrecting traditional craft with a difference.
The salt is hand-harvested on the East Coast of Scotland and slowly smoked using Laphroaig peat for enhanced earthy, peaty, iodine notes.
Smoking is done slowly in small batches over several days, ensuring that the flavour of the Peat is gentle to create the perfect match with the Peat notes already present in Laphroaig. This process produces a smoked salt which offers tones of peat whilst allowing the sweetness of the salt to remain. Producing a salt that is beautiful in both colour and taste.
You can experiment when cooking with it to see how it changes the flavour of your food or try it along with Laphroaig 10 Year Old, using our Smoke and Spice recommended serve recipe.
First add chillies to a shaker and muddle to release flavours. Pour all ingredients into the shaker
Tin. Fill with ice and shake hard for 8 seconds. Double strain into an ice filled rocks glass and garnish with Peated salt rim and candied ginger
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