Laphroaig distillery has unveiled the brand new Elements series, allowing Laphroaig-lovers to look behind the curtain of Laphroaig’s whisky-making process.
The Elements series, beginning with Elements 1.0, is an experimental series which has seen the whisky-makers at Laphroaig to explore new and creative ways of making the perfect peaty single malt.
Image: Laphroaig
Creating Laphroaig Elements
The first notable change to Laphroaig’s process in creating the Elements was the use of mash tuns. The barley used in Elements was mixed with hot water in Laphroaig’s two standard 5.5 tonne mash tuns, as well as a single 8.5 tonne mash tun. The use of the 8.5 tonne mash tun dates back to before the 1990s, so this process is a blend of old and new.
The whisky-makers at Laphroaig used two different kinds of wort in creating the Laphroaig Elements series. Wort is the sugary liquid resulting from mixing the malted barley and hot water in the mash tun. The sweet and starchy liquid contains all of the sugars that will be fermented into alcohol. When creating the Laphroaig Elements, the whisky-makers drew both cloudy and semi-cloudy wort from the mash tuns. Semi-cloudy is the standard for Laphroaig, but the addition of cloudy wort in this release gives the whisky a bolder, heavier flavour, and emphasises the peatiness that Laphroaig is so famous for.
Lastly, the whisky in Laphroaig Elements 1.0 went through a 55-hour fermentation period in the washbacks, relatively short in comparison to the industry standard (60-75 hours is considered the average fermentation period).
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The Packaging of Laphroaig Elements
The packaging of Laphroaig Elements 1.0 calls back to the expansion of Laphroaig in the late 1800s and early 1900s. The label and box are covered with somewhat architectural drawings. Fans of Laphroaig and those with a keen eye will have many details to discover within the packaging.
Tasting Notes
Tasting notes from Laphroaig’s website:
“Nose – Salty and smoky bacon, woody bonfire embers, overlay hints of sweet strawberry jam and charred pineapple.
Palate – Spicy and peppery flavour on the tongue with hints of tropical fruit followed by wintery cloves and liquorice.
Finish – A warming and smoky mouthfell with a drying, long peaty finish.”
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