The secret that makes this whiskey superior to others is the very essence of Islay. Fresh, non-mineralised water is taken from Islay's local Kilbride Reservoir to soak their barley. Hand-cut peat infused with heather, lichens and moss is used for cold smoking in the ovens. Everything has been done since 1815, from an idea of ​​the farming brothers Donald and Alexander Johnston. It is the Islay peat that gives this whiskey its unique characteristics, with distinctive peaty and earthy flavours.

From the official website LAPHROAIG.COM