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Laphroaig 10 Cask Strength

November 22, 2012 Cask Strength, Drinking, Islay, Single Malt Scotch 1 Comment

I’m going to start this blog by telling you about,while also drinking, my favorite Scotch whisky, Laphroaig 10 Cask Strength. It’s a lot like the standard 10 year old, but better, primarily because, as its name implies, it was bottled right out of American oak barrels.

Hailing from the island of Islay, Laphroaig 10 Cask Strength is, in a word, AWESOME.

I love everything about it – the complexly sweet, sea-salty, medicinal nose, the peaty taste, and the extra long, smoky finish.

Sipping it demands focus and encourages introspection, kind of like listening to Radiohead’s Reckoner.

I particularly like that chewing (yes, chewing) this whisky brings out the sweetness that I first encountered on the nose. Swirling the dram about, I know I’m consuming something potent. It has a lot of the same notes (peat, smoke, seaweed, iodine, band aids, vanilla) as the standard 10 year. However, exhaling the Cask Strength Laphroaig, I feel like I’m blowing fire. The elevated alcohol content allows the spicy, medicinal characteristics to linger and linger….

I don’t add water to this because then, I would just be drinking regular 10 year old, and that will take an eternity to make me forget how much I still owe in student loans.

I really love this whisky, The Laphroaig 10 Cask Strength…. so much so, that I’m going to pour myself another dram… or two it is always stocked in my mini bar.

Now, as I proceed to kill this bottle, I leave you with a couple of educational videos ….

Clip on Laphroaig’s process:

Tasting with John Campbell, Laphroaig Distillery Manager:


– PT

Link: Laphroaig

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  1. Melissa says:

    Hahah magic smoke, I know exactly what you mean (my baucgroknd is in software engineering). If you associate the peatiness with the smoke and then associate the peatiness to the utter horror of frying your chip (or anything else on the board) then I can imagine it being an unpleasant experience. Islays are all smoky and peaty in this way though Laphroaig and Lagavulin are probably the most famous of the Islays. It was probably a huge departure from your Balvenie right? That’s a Speyside so it’s got more of the floral and fruity flavors that would get dominated by the heavy peat-factor of Islays. I’m a huge fan of Balvenie, specifically the DoubleWood, because that sherry imparts a nice bonus; and Glenlivet, another Speyside.I’m a newbie too and while I try not to categorize based on region too much, in this case it’s unavoidable.

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