It is a small but committed cross-section of drinkers that has found itself arranged along the tasting room bar. We are here because we have missed the tour: my wife and I accidentally, having thought it was scheduled to begin later this afternoon, and a Scottish fellow and his German friend deliberately, because they would rather drink a dram or two than hear again, after countless other distillery tours, how water and barley are turned into whisky. They swallow with relish: it is, the Scot informs us, his first drink since the drink he had earlier this afternoon. My wife and I are more abstemious, limiting ourselves to drinking our way through the £20 note we had set aside for the tour we missed.
The Laphroaig distillery is a half-hour walk from Port Ellen on the southern coast of Scotland’s Isle of Islay. The Queen of the Hebrides, as the island is sometimes known, is now home to nine distilleries. Some of the most famous whisky names are based here: we visited Bowmore this morning, and Lagavulin and Ardbeg lie a little east of Laphroaig along the so-called Three Distilleries Path.
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Read the full article in The Saturday Paper.
