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In 1815, though, they were granted official licensing, and thus Laphroaig was officially established. At this point, it would have been reasonable for our host to ask you to leave however he did not.

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Laphroaig distillery information Perhaps the most famous of all whiskies, Laphroaig started off modestly in its early days. In 1810, two brothers, Donald and Alexander Johnston leased 100 acres from the laird of Islay for rearing cattle. It is widely believed that besides the cattle, the brothers also did some illicit distilling on the land. In 1815, though, they were granted official licensing, and thus Laphroaig was officially established. Donald remained sole owner until his untimely death in 1847, when he drowned in a vat of boiling ale. The Laphroaig distillery on the Isle of Islay In 1857, the son, Dugald gained ownership, and he received help from his cousin Alexander Johnston. They ran the distillery together until Dugald died in 1877. Alexander died shortly after and left the distillery to his sisters Isabella Mrs William Hunter and Katherine Johnston, and his nephew J. In 1908, these neighbors attempted to block and divert the water source for Laphroaig. He hired the head brewer from Laphroaig and had replicas of their stills made, in an attempt to simply copy the whisky. Luckily this failed, and despite costing the company a lot of time and money, Laphroaig continued to thrive. Come 1921, Ian Hunter The son of William Hunter took over daily management of the distillery, and in that capacity ended up purchasing the lands, as well as increasing the capacity of the distillery doubling the amount of stills from 2 to 4. Ian Hunter is also credited with being the first of the Scottish distillery owners to start using American Oak barrels. Until then, Spanish oak Sherry casks were the cask of choice for the whisky-makers. Until this very day, first-fill Bourbon casks are used for the maturation at Laphroaig. Ian proved his wits once more when during the American prohibition, he convinced custom officials that due to the iodine smell of the whisky, it surely should be granted medicinal status, which allowed him to continue exporting to the United States. When Ian passed away without any heirs in 1954, he left the distillery to his trusted secretary Bessie Williamson, who ran the distillery as one of the first and only female distillery managers. In the 1960s, recognizing that in order to keep on growing, Laphroaig would need a strong international partner, she sold the distillery to Long John International. Bessie herself retired in 1972; the same year that 2 more stills were added, bringing the total to 7; the same number as in use today. Laphroaig whisky Due to slow heating, the reflux where vapors fall back into the still, thus achieving additional contact with the copper for maximum chemical reactions at Laphroaig is minimal. The stills have lyne arms that, rather than pointing down as is common in the industry, actually are sloping upwards, which ensures the heavier oils and flavors fall back into the still. This leads to a light end product though heavily smokey due to the peating earlier in the kilning process. The 7th still the 4th spirit still is used to distill remnants of previous distillations; the foreshots and feints are mixed with a part of low wines, and are then mixed with the spirits collected at the regular distillation. This leads to more balanced product. It finishes with a third maturation in ex-Olorosso Sherry casks. There is also a limited edition Cairdeas released every year to celebrate the Feil Isle festival on Islay.