Description

• Alcohol %: 40%
• Decant Time: 15 minutes
• Taste: peaty, smoky, seaweed, iodine, brine, vanilla, caramel, sweet oak, black pepper, ash, maritime, medicinal
• Food Matching: oysters, smoked salmon, grilled lamb, barbecue, aged cheddar / blue cheese, dark chocolate, seafood chowder, roast pork
• Grape Variety: None ,

Tasting note

拉弗格10年是艾雷島泥煤風格的代表作：直率、海風味濃。聞香立刻被泥煤煙燻、海藻與帶碘感的藥草氣息抓住，伴隨溫暖的香草、焦糖與橡木香。入口是明確的泥煤一擊：木炭煙、鹹味海風、黑胡椒與些許太妃糖，煙燻與微甜在口中互相拉扯，酒體飽滿且帶有圓潤的口感。酒廠沿用傳統做法：大麥在面海的發芽樓以泥煤火慢熏、再蒸餾並於前波本桶中熟成十年；艾雷的海洋氣候與周邊泥炭沼澤賦予它那種鹹礦質與藥感。口感方面建議倒入杯中稍候約15分鐘，讓香氣層次慢慢展開。整體風格適合喜歡強烈煙燻與海岸風味的飲家，搭配烤肉或海鮮尤其對味。

Laphroaig 10 is the definitive Islay expression: bold, coastal and unapologetically peaty. On the nose expect an immediate surge of smoked peat, seaweed and a medicinal iodine edge, balanced by softer notes of vanilla, caramel and sweet oak from ten years in ex-bourbon barrels. The palate delivers that classic 'peaty slap'—charcoal smoke, brine, black pepper and a touch of toffee—while a surprising underlying sweetness tames the smoke and rounds the mouthfeel. Production is traditional: malt is cold-smoked over peat fires on the malting floor that faces the sea, then distilled at the Laphroaig distillery and matured for a decade in ex-bourbon casks. The maritime climate, proximity to peat bogs and the distillery's hands-on malting create the unmistakable coastal, smoky-mineral character. Serve slightly aerated (about 15 minutes in the glass) to let the aromatic layers open. A storied classic for aficionados and anyone ready for a robust peaty rite of passage.

Winery

拉弗格是艾雷島上最具代表性的酒廠之一，歷史悠久、以傳統泥煤熏麥與靠海熟成見長。現由Beam Suntory擁有，但在製麥與製程上仍保有傳統手法：面海的發芽樓、厚重的泥煤風格、以及以舊波本桶長期熟成的工藝，讓每一支酒都帶有艾雷獨有的海鹽、煙燻與藥感印記。

Laphroaig is one of Islay's most iconic distilleries, with a long history of traditional malt-smoking and coastal maturation. Owned by Beam Suntory, the distillery remains known for its hands-on malting floor, heavy peat influence and steadfast commitment to producing a single malt that captures the character of Islay: saline, smoky and medicinal. The distillery ages its spirit predominantly in ex-bourbon barrels, letting maritime conditions shape the whisky over years.