Laphroaig 10yr Wellie Boot

Laphroaig 10 Year is an Islay single malt Scotch, and the "Wellie Boot" name on this listing refers to this particular presentation of the 10-year expression. Laphroaig is best known for its heavily peated style, so expect a profile dominated by peat smoke. Typical notes for this kind of whisky are iodine and seaweed brine, medicinal tar, and damp earth, all over a base of malted barley sweetness. Whiskies like this usually show vanilla and a little toffee from ex-bourbon oak, and the smoke carries through to a long, dry finish. Taste it neat first, in a Glencairn glass. The tulip shape concentrates the smoke and brine so you can pick out the sweeter malt and vanilla underneath. Then add a few drops of room-temperature water, which tends to soften the peat and bring out the fruit and barley character. Ice is a matter of preference. A single large cube in a rocks glass slows dilution and keeps the whisky tight and smoky. Crushed or small ice will mute the aromas quickly. In cocktails, use it with intent, because peat dominates whatever it is mixed with. A Rob Roy, which is a Manhattan made with Scotch, works well with sweet vermouth and a couple of dashes of aromatic bitters, since the vermouth's sweetness balances the smoke. An Old Fashioned with a small measure of demerara syrup and orange bitters gives you a smoky take on the classic. If a full measure is too much, many bartenders use a short pour as a rinse or float on top of a Whiskey Sour, where lemon and a little egg white soften the edges. A tall Highball with chilled soda water and a lemon peel is a lighter way to drink it. The bubbles lift the smoke without burying it. At the table, smoky Scotch suits strong flavors: oysters, smoked salmon, blue cheese, or dark chocolate with a little sea salt.