Description

• Alcohol %: 40
• Decant Time: 15 minutes
• Taste: peaty, smoky, medicinal, iodine, sea-spray, vanilla, oak, malty, salty, warm spice
• Food Matching: smoked salmon, oysters, blue cheese, grilled lamb, dark chocolate, barbecue
• Grape Variety: none ,

Tasting note

風味筆記：第一口就被濃郁的泥煤煙燻和海風所抓住，帶有藥感、鹹海藻與一抹檸皮香。後段出現香草與烘烤橡木的焦糖、黑巧克力與溫暖香料。口感油潤、厚實，帶鹹香與微苦的回甘，煙燻感綿延不散。 酒廠介紹：來自艾雷島上歷史悠久的蒸餾廠，這個第13版延續了家族式的泥煤風格與海岸影響。以傳統銅壺雙次蒸餾，強調風味的一致性與地域特徵。 釀造與熟成：使用高度泥煤熏乾的大麥，在銅壺中典型雙蒸後，進入以美國波本桶為主的橡木熟成。桶香帶來香草、焦糖與烘烤木質感，同時保留強烈的泥煤與碘質氣息。此批次為小量拼桶以維持口味平衡。 田地與環境：艾雷島的泥炭地、海風吹拂與沿岸礁岩直接塑造了這款酒的骨幹——泥煤不只是製程，而是土地的表現。大麥來自受控供應，靠近海岸的氣候讓風味更帶鹹感與礦物質感。 品飲建議：倒入郁金香杯，靜置約10–20分鐘（建議15分鐘）讓煙燻與海鹽香柔和，視需要可加幾滴水開放更多甜香與烘烤木質層次。

Tasting note: Aromas of intense peat smoke and sea-spray meet medicinal iodine and a touch of citrus peel. Vanilla and toasted oak underpin a core of rich malt. On the palate it’s bold and oily — charcoal and smoked bacon alongside salted caramel, dark chocolate and a peppery spice. The finish is long, warming and unapologetically smoky with a lingering maritime saline note. Producer notes: From one of Islay’s long-standing coastal distilleries, this Batch 13 presents the house’s signature peat profile sharpened by Atlantic influence. Bottled at 40% ABV, it keeps the classic balance of sea-brine minerality and robust peat that fans expect. Distilling & maturation: Made with heavily peated malt and traditional double copper pot distillation, the spirit spends its formative years in oak casks (predominantly ex-bourbon oak) that add vanilla, toasted oak and soft caramel notes while preserving the dominant peat character. Limited-batch release with careful vatting to achieve consistency between casks. Barley & site notes: The whisky carries the imprint of Islay — coastal winds, peat bogs and a rugged shoreline. Barley is malted with local peat smoke to build that medicinal, iodine-rich backbone. The maritime microclimate and peat influence are as much an ingredient as the casks themselves. Serving suggestion: Pour into a tulip glass and rest for about 10–20 minutes (suggested 15 minutes) to allow the smoke and coastal notes to soften. A few drops of water can open the sweeter oak and malt layers.

Winery

拉弗格是艾雷島最具代表性的蒸餾廠之一，早在19世紀便開始生產，以強烈泥煤風格聞名。廠內保留傳統泥煤熏麥與銅壺蒸餾工藝，並與島上的泥炭地與海岸氣候緊密相連，造就出帶有碘質、海鹽感與持久煙燻的威士忌。

Laphroaig is one of Islay's most iconic distilleries, known for a powerful peat-driven style that has defined the island's smoky single malts. Operating since the early 19th century, the distillery uses traditional floor-malted peat, copper pot stills and a close relationship with the island’s peatlands and seascape to create whiskies with medicinal iodine, sea-spray salinity and enduring smoke.