About Laphroaig Cairdeas 2016 Edition Madeira Cask Islay Single Malt Scotch Whisky

Situated on the southern coast of Islay, Laphroaig (pronounced La-froyg) Distillery was founded nearly two centuries ago by Donald and Alexander Johnston. The distillery derives its name from the ancient Gaelic word “lag”(meaning hollow) and the ancient Norse word “vik” (meaning bay), which refers to its location on the shores of Loch Laphroaig.

In 1836, Donald Johnston offered his brother £350 for his interests the distillery, and ultimately became the sole proprietor of Laphroaig Distillery. For over a century, the distillery would remain in the hands of one of Johnston’s descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery — while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail.

Laphroaig is known for producing some of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, their single malt was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Cairdeas is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made of from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky.

After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig’s copper-pot stills. The unique stills have an usually flat base and flat surfaces, which lends to the overall intensity of the whisky. After the whisky has been distilled, it is aged in seasoned oak barrels, which are re-charred prior to being filled. The re-charring process caramelizes the remaining sugars in the barrel, and adds slightly sweet notes of vanilla and nutty dough to the whisky.

Each year for Feis Ile (the Islay festival of music and malt) Laphroaig Master Distiller John Campbell crafts a limited edition malt in celebration of friendship, “Cairdeas” in Gaelic, to celebrate the occasion. This year’s expression features fully-matured Laphroaig aged in ex-bourbon casks before being finished in hogshead casks seasoned with madeira. The madeira adds an element of sweetness to counterbalance this smokey giant, resulting in a bold and multifaceted whiskey that Laphroaig fans don’t want to miss!

Laphroaig Cairdeas 2016 Madeira Cask features the signature Laphroaig aroma of smoked peat mediated by citrus, sweet licorice, pepper and nuts. The palate emerges with notes of citrus and sweet licorice, followed by hints of pepper and nuts. The palate arcs from earthy notes to dry saltiness before yielding to creamy orange flavors, followed by a dry and spicy finish.

Pick up a bottle of this limited edition bottle today!