In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to use the land to raise and sell cattle and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky rather than raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born.

Tasting Notes.
Intense, peaty aroma with hints of caramel, raisins and prunes. Notes of honey, vanilla, buttered biscuits, cinnamon and peat on the palate. Touches of burnt sugar, caramel and toasted almonds. Finish is bold and long, with notes of peat, salty tang and red fruits.