The whisky gets diluted to 63.5% proof point then pumped into an oak cask and left in one of our warehouses to mature. Situated on the coast, our barrel rooms are heavily influenced by the sea air. That’s why you can taste the salty might of the Atlantic in our whisky. When left to mature, the spirit expands in the summer months and pushes into the wood. In winter, it makes the reverse journey, bringing the wood’s colour, flavour and sugar with it. At the same time, sulphides, water, and alcohol evaporate from the barrel. Nearly all our whisky is at least partially matured in ex-Bourbon casks sourced from Maker’s Mark in Kentucky. The American white oak gives it a caramel sweetness, and notes of vanilla, fruit, spices, even tobacco and leather. Once mature, the whisky is mixed with other casks then bottled, labelled, and sent off to be enjoyed by a Laphroaig lover like you.