Our Process

Discover

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.

 
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Kilbride Stream

Laphroaig: winner of ‘Water Wars’, keeper of Kilbride Stream

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Peat Cutting Bed

 

We hand-cut our peat the traditional way
because it’s not mud, it’s flavour.

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Our Malting Floors

 

We are one of the few remaining Scottish
distilleries to malt its own barley.

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The Peat Kilns

 

Almost as old as the distillery itself, Laphroaig’s
peat kilns are major flavour-makers.

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Mash House

Release the sugar.

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The process of Fermentation

Magical yeast – The alcohol maker

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The Still House

The alchemy of copper
and the skill of stillmen.

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The Long Sleep

The art of maturation in the place where
angel’s dare to tread.