Bonfire Night is one of those evenings made for warmth, storytelling, and a good dram. As the scent of smoke hangs in the night, and as the fireworks fade into sparks, is there a better companion than a glass of Laphroaig? A whisky that practically embodies the essence of peat and fire.
Rising from the Shores of Islay
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Laphroaig’s story begins in 1815 on the southern coast of Islay. Founded by brothers Donald and Alexander Johnston, the distillery started as a small farm operation. What set it apart was the local peat – rich with seaweed, moss, and brine – that infused the malt with its now-iconic smoky, medicinal flavour.
While other distillers sought smoothness, the Johnstons leaned into intensity. Over time, their smoky spirit won a loyal following, even earning Laphroaig its royal warrant from Prince Charles in 1994 and later a second warrant in 2024 after Charles ascended to the throne. He has famously described it as “one of the most flavourful whiskies of them all.”
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Peat and Passion
Laphroaig’s journey hasn’t been without its battles. Fires, wars, and ownership disputes tested its survival. But the distillery endured the hardships thanks to its fiercely independent character and a commitment to tradition.
One of its great champions, Ian Hunter, took over in the early 1900s. Hunter introduced bourbon cask maturation, a bold move that added layers of vanilla and sweetness to balance the peat smoke. To this day, Laphroaig remains one of the few distilleries to malt its own barley on-site and dry it using the same local peat that started it all over 200 years ago.
After Hunter’s death in 1954, Bessie Williamson took over, becoming one of the first women to run a Scotch distillery. Under her leadership, Laphroaig became internationally recognised and respected. She would retire in 1972 after an iconic stint at the helm.
Now owned by Beam Suntory, the legendary distillery has since celebrated its bicentenary in 2015 and continues to burn bright.
A Dram Made for Bonfire Night
If Bonfire Night had a flavour, it might just be Laphroaig 10 Year Old. The nose hits with smoke and sea spray, the palate rolls through sweet oak, iodine, spice, and a lingering hint of salted caramel.
The 10 Year Old expression became the core release of the distillery in the mid-20th century, around the 1940s-1950s, when single malts began to be bottled and marketed under their own names rather than mainly used for blending. Many of the 10 year old bottlings from the 1950s-1980s are considered as some of the best whisky ever produced, and they are increasingly harder to come across. If you get the chance, they deserve to be sampled; simply divine and unforgettable. The Laphroaig 10 Year Old pictured below was bottled in the 1960s by D. Johnston & Co. Ltd at 70 proof and 26 2/3 Fl. Ozs, receiving a gigantic 96-point haul with the critics on WhiskyFun.
A Lasting Legacy
They say Laphroaig isn’t for everyone – and maybe that’s part of its charm. It’s bold, unapologetic, and memorable. So, this Bonfire Night, as you gather with friends around the flames, pour a dram and toast one of Islay’s finest exports. The smoke and heat generated from this majestic malt are the perfect foil for a cold, November evening.
Slàinte Mhath – and Happy Bonfire Night!
