When Ian Hunter became the sole owner of the Laphroaig Distillery in 1927, he made the radical decision to set up his own malting floor within the distillery to combat the lack of commercial malt available on Islay.

Using the same kilns the workers used to cook their food in the 1840s, Ian employed the traditional method of peating and cold smoking the barley to give Laphroaig’s whisky its unique tarry and smoky flavours still enjoyed worldwide today.

Just like Ian’s legacy on the malting room floor, taste trailblazing Fire Chef Francis Mallmann is known for his experimentation with Patagonian influenced methods of open fire cooking. Discover how the similarities complimented each other during Francis’s visit to Islay.

Ingredients:

• 50ml Laphroaig 10YO
• 2 dashes Angostura bitters
• 5ml sugar syrup

Method:

Add all ingredients to an ice filled mixing glass. Stir for 40 seconds and strain over an iced filled rocks glass and garnish with a zest of orange.

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Slàinte!