Our incredible distillery team had free rein to experiment and push the boundaries with the Laphroaig Elements Series. They’ve amped up the flavour of Elements 1.0 with a few main factors. We usually use two 5.5 tonne mashes to make Laphroaig, but for Elements, the team also added an 8.5 tonne mash. This size was used pre-1990s, so this combination of 8.5 and 11 tonne mash is a mix of styles from today and from the past. 

From the mashes, we always pull semi-cloudy wort, which gives our liquid a fruity flavour that doesn’t compromise on peaty punch. This time, we also pulled out the cloudy wort to really add more peat and phenolics to the tropical fruit notes.

Former Distillery Manager Barry MacAffer personally oversaw this whisky’s 55-hour fermentation, and in his own words, it is an exciting, diverse and experimental Laphroaig. We’ve explored different cask finishing and maturation styles with our whisky before, but this series is about what else we can change at the distillery itself to find new flavours.

The fun doesn’t just stop with the spirit in Elements 1.0 - we’ve also given its packaging a unique design inspired by sketches showing designs for our distillery expansion in the late 1800s and early 1900s.