Single Malt Tasting at our Manchester store on Thursday Sept 22 from 6pm – 8pm.
We are happy to welcome Simon Brookings, Master Ambassador For Laphroaig Scotch. He will present:
Laphroaig 10 year
Laphroaig 10 year Cask Strength
Laphroaig Triple Wood
Laphroaig Quarter Cask
Laphroaig 25 Year
Laphroaig 32 Year
There may be a few things that are no longer produced!
Tickets for the tasting are $25.
Only 40 seats available.
Call 636-527-1002 to Reserve.
Laphroaig 15 year old was first created 30 years ago. Barrels were individually selected for their particularly mellow rounded flavour, then batch bottled at the higher export strength of 43% ABV. The resulting flavour soon became a firm favourite winning many awards. Its highlight was being chosen for the famous ‘Erskine Charity Bottling’ in 2000 when 270 bottles were drawn from a single 15 year old cask signed by HRH The Prince of Wales for this charity of which he is a patron.
The 200th Anniversary edition has been created in exactly the same way as the original. We very much hope it will be a delight both to those who have enjoyed it in the past and for many of you for whom it will be the first opportunity.
COLOUR: Sparkling gold
NOSE: Initial scents of grapefruit and fresh mint. A touch of water releases salted caramel, with signature Islay peat smoke underlying sweet orchard fruit aromas.
TASTE: Pink peppercorns, light peat smoke with a soft dryness, before a finish of tobacco and faint sea salt.
FINISH: Mellow with a smoky aftertaste
As noted earlier, Barrel Aged Bitters from Fee Brothers have arrived back at our store. This recipe makes good use of them, pairing them up with two more of my favorite things: smoky scotch and Fernet Branca!
The Smoking Gun
Two notoriously assertive ingredients—scotch and Fernet Branca—balance each other out in this flavorful after-dinner sipper. “It’s a drink you can hunker down with,” says Mark Allen. “I love how it has such a warming effect, even though it’s served ice-cold.”
2 oz. Islay or other peaty scotch (Allen uses Laphroaig 10-year)
3/4 tsp. Fernet Branca
1/2 tsp. brown sugar cordial (see below)
2 dashes Fee Bros. whiskey barrel-aged bitters
Tools: mixing glass, barspoon, strainer
Glass: small scotch or cocktail glass
Garnish: mint leaf
Stir all ingredients and strain into a chilled glass. Garnish.
To make the brown sugar cordial, heat two parts brown sugar and one part water until sugar is dissolved and solution has slightly thickened. Allow to cool and stir in an ounce of demerara rum (Allen uses Lemon Hart) per every 10 ounces of syrup. Keeps for a month in the refrigerator.
Mark Allen, Red Feather Lounge, Boise, Idaho