Culinary & Cocktails with Laphroaig

In Paid Partnership with Food Network

 

PEAT:

FROM FARM TO GLASS

In 1815, farming brothers and entrepreneurs at heart the Johnston’s took the abundant resources around them—excess barley, peated stream water, hand-cut peat turf—and turned it into the whisky we now know as Laphroaig. Centuries later, Laphroaig still retains its distinctive, peaty, earthy, medicinal flavours. Explore the rich, smoky taste of Laphroaig paired perfectly with grilled asparagus.

SALT:

FROM SEA TO WHISKY

Ian Hunter was the last of the Johnston’s family to head Laphroaig. In 1924 he began building the iconic barrel-house, Warehouse No1. Its untamed location - where the sea met the land - ensured the whisky drew its distinctive salty notes from barrels infused by the stormy Atlantic. Explore the distinctive taste of Laphroaig paired perfectly with smoked fish.

FIRE:

FROM FLAMES TO FLAVOUR

3 years later, in 1927 Ian Hunter set up his own malting floor within the distillery using traditional methods of peating and cold smoking the barley to give the whisky its unique tarry and smoky flavours so acclaimed by connoisseurs worldwide. Explore the famous charred taste of Laphroaig paired perfectly with grilled meats.

Laphroaig Cocktail Recipes

Recipes by Laphroaig

Summer Recipes to pair with Laphroaig

Smoked Haddock and Sautéed Potatoes with a Smokey Cream and White Wine Sauce

THE LAPHROAIG STORY

Laphroaig was born on Islay, a place like no other and forged by people like no other. People of passion, conviction and vision, nurturing a whisky of immeasurable depth and complexity.

For two centuries, Laphroaig’s master craftsmen have worked to shape the most richly flavoured of all Scotch whiskies. Crafted by their vision and uncompromising belief in what whisky should be, Laphroaig is an experience that rewards anyone who takes the time to appreciate it.