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A bottle of Laphroaig Single Islay Malt Scotch WhiskyA bottle of Laphroaig Single Islay Malt Scotch Whisky

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Old School: Laphroaig, Islay
Laphroaig is proud of its peat, that 3,000-year-old by-product of layer upon layer of Scotland’s ubiquitous heather. Join the Friends of Laphroaig in the distillery gift shop to receive your very own square foot of the spongy substance. (You can locate the nearby plot by GPS – a necessary concession to modernity.) Then don a pair of wellies, and pay a visit to working peat beds to try hand-cutting a section. Laphroaig whisky is known for its powerful aroma, which some consider the essence of Scotland and others simply call funky. But its love-it-or-hate-it peat-and-sea aroma is what gives the spirit its cult status and makes it the only whisky to hold a royal warrant. Smell that air? Out on the windy moor, you’ll understand how Laphroaig has so aptly captured the flavour of its homeland.

Whisky barrels at MacallanWhisky barrels at Macallan

New School: Macallan, Speyside
Macallan holds a distinguished place among Scotch’s old guard, but recent years have seen the brand experiment with its cultural cachet, including staging artistic whisky-themed collaborations with top photographers Rankin, Albert Watson and, most recently, Annie Leibovitz. Catch these and other works in the distillery’s ultramodern visitor centre, dominated by what at first glance appears to be abstract paintings. They’re actually microscopic photography by Rob Kesseler, whose extreme close-ups of bacteria, yeast, starch and barrel oak elevate their scientific subject matter to high art.

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BARS     FOOD & DRINK     ONAIR     SCOTLAND     UNITED KINGDOM     WEB EXCLUSIVES    

Comments… or add another

IainB

Monday, December 3rd 2012 18:11
Would have discussed the differences in Smokeyness of different Scotches, not all have a heavy Peaty aroma. And why different Geographical areas have different flavours. An Islay Single Malt is different from a Spey side Malt for very specific reasons.

Chris

Monday, December 3rd 2012 18:54
get my dram ready!

suzette Jestin

Monday, December 3rd 2012 21:11
Thanks

Peter Armstrong

Tuesday, December 4th 2012 01:29
Very interesting article on both Highland Park Whiskey and the Bramble Bar in Edinburgh. I enjoy whiskey and watching the video link to Highland Park the fellow there was very "enlightening" and intersting review of how to nose & taste. As I am origionally many moons ago from Edinburgh I will be looking to find this bar on Queen street. Their web page link is very well done. Thanks for the information and your presentation especially the black & white photograph give very clear and intriguing character. regards....

Ian Alex Urquhart

Tuesday, December 4th 2012 17:12
Family roots in Ferintosh where the dew was first (legally) distilled, I can only wait to return for a sip of Orkney's offering.

Norris N.

Monday, February 4th 2013 20:36
Hey, Ian B. Always the critic, huh. You expected an encyclopedic review? Most of us who do appreciate single malt are already well versed in the variances in peat flavors.
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