Whisky needs water. As well as being a key ingredient, it serves as a coolant throughout our whisky making process, and importantly for us, it provides flavor. It’s soft, peated and non-mineralised. It’s used to mash the barley, to bring the spirit’s strength down once it’s taken off the still and often – if not destined to become a cask-strength expression – to reduce the whisky before it’s bottled. It cools the ‘wort’ in preparation for fermentation, and it’s used to condense the spirit’s vapours back to liquid during the fermentation process. We are fortunate enough to have a plentiful supply of peaty water by the way of the nearby Kilbride Stream, which we once had to protect against the intentions of other distilliers, who had re-routed it for reasons that failed to convince the courts, and which we had dammed in the 1930s. Consequently, all our waters are sourced from Kilbride Reservoir – our very own supply.
PASSION, PASSED ON
Our whisky making tradition has been passed down by distillery managers since the first drop rolled off the still in 1815. Ian Hunter, Bessie Williamson, John MacDougal, Denise Nicole, Iain Henderson and the incumbent John Campbell were all protective custodians of the art of Laphroaig.
Each brought their own influence, of course, but all respected the unique elements that make Laphroaig the whisky it is. The Kilbride Stream, hand-cut peat, floor malted barley, cold-smoking kilns, mash tuns, copper alchemy and the subtlety of oak aging. Each and every stage crucial in producing the most richly flavored of all Scotch whiskies. Scroll down to read more.