The wording “Distilled and bottled in Scotland by D. Johnston & Co.” pays tribute to the company founded by Donald and Alexander Johnston, the creators of Laphroaig. Initially leasing land to raise cattle, they found themselves with a surplus of barley after the winter—something that, in Scotland, naturally leads to making whisky. By 1815, distillation had become more profitable than farming, and Laphroaig was officially born.
The Kilbride Stream is essential to the distillery: its peaty, mineral-rich water is used for cooling and plays a key role in shaping the whisky’s flavor. Flowing through local peat bogs—composed of algae, heather, and ancient marine vegetation—it imparts a unique signature. This Islay-specific peat gives Laphroaig its distinctive iodine and vegetal notes, setting it apart from mainland whiskies and forging its singular character.