Laphroaig Triple Wood
70cl
/
48% Vol
The Triple Wood expression of Laphroaig is a uniquely matured single malt that has been initially aged in ex-Bourbon barrels, then transfered into small quarter casks before a final period in large Oloroso sherry barrels.
Bottled at a respectable 48% and non-chililtered.
See product details
Laphroaig Triple Wood
€74.99
Ex Tax: €60.97
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
With no water, a large initial burst of peat belies the slight lack on the nose but is gentled on the tongue by the creamier flavours of vanilla and fruit with just a suggestion of sherry sweetness. Powerful yet with a creamy consistency. With a trace of water the peat reek is gentled, allowing the more complex flavours of citrus fruits and spices to come through. A slight tang comes from the European Oak balancing the creamier American White Oak.
Palate
At 48%, straight from the bottle, the initial flavour is quite sweet with a gentle mixture of sweet raisins and creamy apricots with just a trace of the dry peat smoke at the back, the smoother nutty flavours combine all these flavours into one smooth, syrupy whole. With a touch of water the peat smoke comes to the fore and masks the gentler fruitier notes. Even with the maturation being carried out in 1st fill bourbons, quarter casks and sherry butts, the intense bonfire ash smell of the earthy peat cannot be masked
Finish
Mouth filling and extremely long but balanced by the sweet smooth caramel taste.
Colour
Bright gold.
Fact Sheet
Distillery
Laphroaig
Fluid
70cl
Alcohol %
48%
Types of Barrel used for Aging
Initially aged in ex-Bourbon barrels followed by periods in quarter casks and large Oloroso Sherry barrels.
Region/AOC
Islay
Any Additional Information of Note
Non-chilfiltered.
Awards and/or Press Quotes
Gold
2013 SF World Spirits Competition – Gold Medal
Silver
2013 International Wine & Spirit Competition
FAQs
Islay whiskies are peaty because the island's distillers traditionally used locally cut peat to dry malted barley in their kilns, and many continue to do so. Burning peat produces phenolic compounds, primarily guaiacol and cresols, which are absorbed by the malt during the drying process and carried through distillation into the spirit. The specific character of Islay peat, formed from decomposed coastal vegetation, seaweed, and heather, produces the distinctive medicinal iodine, seaweed, and maritime smoke associated with Ardbeg, Laphroaig, and Lagavulin.
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