This was first matured in bourbon barrels, then in quarter casks, and finally in European oak oloroso casks. The nose is rich, with iodine-soaked peat, barbecued meat, almonds, toffee, vanilla, and orange. More peat, then orange on the palate, with cigar smoke, dried fruits, cloves, and sea salt. The finish is lengthy and spicy, with orange peel and dark chocolate. (Individual reviewer rating: 93)

Reviewed by: Gavin Smith (Winter 2019)

This expression is aged for approximately 5 years in bourbon barrels before spending a final few months in quarter casks. Characteristic tar, engine oil, and ashy peat on the nose. Oily and full on the palate, with sweet grain notes, cinnamon, seaweed, hot peat, and black pepper. The finish is long and powerful, with persistent peat and chili, plus a sprinkling of sea salt.

Reviewed by: Gavin Smith (Fall 2018)

Deep amber color. Wonderfully complex, and nicely balanced aroma and flavor of vanilla sweetness, tarry rope, oak, toffee, seaweed, and brine. Medium to full in body, and creamy in texture, with a finish that doesn't quit.

Reviewed by: John Hansell (Fall 2002)

The whisky begins sweet and creamy, with notes of vanilla, honey, and ripe malt (reminiscent of a malting floor). Then the Laphroaig signature peat smoke, seaweed, tar, and medicinal notes emerge. Bottling at 48% and without chill-filtering keeps the whisky from being dulled down. A whisky that is very dynamic. Nicely done.

Reviewed by: John Hansell (Summer 2006)

Bottled at 46% and not chill-filtered. Smart move! It really helps this whisky. This is a soft — almost elegant — Laphroaig (if that’s not an oxymoron). Very clean, with honeyed malt, ripe barley, brine, seaweed, and peat smoke, with just a teasing of the medicinal, band-aid notes that Laphroaig is known for. The owner-bottled 18 year old, which I rated a 90, is darker and drier, with more oak on the finish. I like this Hart Brothers expression just a little better.

Reviewed by: John Hansell (Summer 2011)

Very smooth for Laphroaig -- the extra aging has mellowed this whisky. Soothing honeyed malt, creamy vanilla, and toffee provide a bed for peat smoke, charcoal, and tar; along with more subtle brine, smoked seaweed, anise, ginger, and citrus. A gentler, creamier, more tactile, less medicinal Laphroaig when compared to some of its siblings. Will you prefer the new 18 year old to the 15 year old it is replacing? That depends. I enjoy the balance and subtle complexity of flavors with the 15 year old, but I also like the enhanced richness and mouth-coating creaminess of the 18. The higher strength (and no chill-filtering) of the 18 is certainly a bonus. (Side note: I know this is a moot point now, but I would like to have seen the 15 year old bottled at 48%, rather than 43%.)

Reviewed by: John Hansell (Winter 2009)

Similar to Laphroaig Quarter Cask, but also finished in oloroso sherry casks. Fruit and smoke: fleshy red berries, red licorice, toffee, ripe barley, coal tar, sun-baked seaweed, peat smoke, and a hint of coffee grounds. Tarry finish. I rated the Quarter Cask a 91, and I think this whisky is similar in quality. If you like sherry-influenced whiskies, then go for the Triple Wood. If not, then consider the Quarter Cask. (Travel Retail and European exclusive)

Reviewed by: John Hansell (Winter 2010)

A (very) special anniversary bottling, this is old-style, brooding Laphroaig. Fully mature and rich, it shows that classic roiling mass of kelp, oil, and brine, always balanced by sweetness: in this case autumn berry fruits. Malt adds a crunchiness. The palate is gentle and slow with the characteristic camphoraceous lift of bog myrtle on the back palate, which is all that remains of the smoke. Pricey, yes, but rare. Get saving!

Reviewed by: Dave Broom (Spring 2016)

This whisky shows no signs of immaturity considering its age. Indeed, enjoying Laphroaig young and at a higher strength is the best way to appreciate the distillery’s true character. Very medicinal and “closed up” neat, but comes alive with a splash of water. Powerful notes of tar, charcoal, smoked seaweed, and licorice root, mercifully tamed by ripe barley and honeyed malt laced with vanilla. Warm, smoky, charred oak finish. (U.S. only)

Reviewed by: John Hansell (Spring 2014)

A very tarry start, like fence posts which have just been treated with creosote. Add in some smoked fish alongside dried grass, and you have all the requisite elements for a classic Laphroaig. The palate is massively smoky to start, a real peat bomb, but that eruption recedes, allowing barley and sweetness to come through. This is a serious dram which needs water to coat the tongue. Very good. £65/500 ml

Reviewed by: Dave Broom (Spring 2014)

The first expression in Douglas Laing’s new Old Particular Consortium of Cards Single Cask Scotch Whisky Collection was sourced from a single refill butt. The nose offers sweet peat, toffee bonbons, brine, beach tide lines, and antiseptic. Finally, a sooty chimney. The palate is zesty, with ashy peat, asphalt, chili, and citrus fruit. Dark chocolate, more soot, and extra chili in the very long finish. Quintessential Laphroaig! (665 bottles) £140

Reviewed by: Gavin Smith (Summer 2017)

White wine color. Seaweed, briny aromas and flavors. The classic Laphroaig medicinal, pungent, smoky rush kicks in on the finish and stays in overdrive for a very long time.

Reviewed by: John Hansell (Fall 2000)

Bold, with smoked fish (Arbroath smokies), dried fruits. Has requisite density of character with classic notes of freshly-laid tarmac and medicine. A lemon edge adds some lift. The complexity continues on the tongue, which is very juicy; vanilla-accented but with plenty of seaweed-like smoke that shifts into licorice. Long, balanced, and thick in the center, with some (smoked) dried thyme on the finish. £70/500 ml

Reviewed by: Dave Broom (Fall 2014)

Pungent and medicinal in personality, with gobs of peat, tar, iodine, brine, and seaweed. These are all good things.in case you were wondering. A gentle vanilla sweetness tries to tame this savage beast, but it is no match. One of the most challenging-yet rewarding-whiskies in the entire world. What Cantillion Lambic is to beer, Laphroaig Original Cask Strength is to whisky.

Reviewed by: John Hansell (Winter 2004)

Pale gold color. Bold aromas of sweet wort, seaweed, and peat bonfires. Medium bodied and slightly oily in texture. Malty sweet flavors up front, followed by peat and seaweed, then taken over by a huge rush of peat smoke that never seems to end. A sweetness stays with the whisky throughout to help balance the peat smoke.

Reviewed by: John Hansell (Spring 2002)

Big smoke. Smoked fish, in fact, with some linked oily elegance, along with touches of hot tar and a cooked agave quality, adding a slightly sour/sweet element; then come poached pear and pepper. The palate is rootier, but always with this deep, clinging texture. As it moves it sweetens briefly, then comes creosote. Water gives the sweetness more space before the big phenols come powering back. It’s a barbecue in your mouth. Classic Laphroaig, in fact. £91

Reviewed by: Dave Broom (Fall 2015)

‘Cairdeas’ is Gaelic for ‘friendship.’ This bottling was aged in first-fill bourbon casks before a finishing period in fino sherry casks. The nose offers lemon cheesecake smoked in peat, with brine, almonds, and oysters. Full and rounded on the palate, with stewed fruits, ashy peat, antiseptic, and more brine. The lengthy finish features licorice, tar, rock salt, phenols, and citrus fruits.

Reviewed by: Gavin Smith (Winter 2018)

Amber copper color. Very mature aroma of oak, damp earth, peat smoke, licorice, soft citrus, and seaweed. Full-bodied and somewhat oily. A gently sweet vanilla note up front-albeit very briefly-then a quick flash of citrus fruit and seaweed. After that it's a battle between peat smoke and oak, with the oak ultimately winning. Very long, dry, smoky finish.

Reviewed by: John Hansell (Fall 2002)