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The Laphroaig Triple Wood is aged in three different types of cask, which include American oak ex-Bourbon barrels. These are blended and transferred into small 19th Century Quarter Casks for a second maturation. The spirit is then moved into a large European oak Oloroso sherry casks for the final part of the maturation.
It releases a light-peated aroma, followed by rich, spicy notes of black pepper.
It is very peaty. Spices can also be perceived, including black pepper, followed by earth and mineral nuances.
Medium persistence. Black pepper and peat.
Overall, the Laphroaig Triple Wood is an intense whisky, delivering a good persistence. However, it is not particularly structured or deep in terms of flavors.
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