Tip:
Highlight text to annotate it
X
Hello, welcome to Laphroaig Open Day 2010 and we've got lots of things lined up today
for the people visiting site, and Friends of Laphroaig have come from around the world.
First thing we're going to do is boat trips, we have tastings out in the bay just in front
of the distillery, we do some cask strength whiskies there and then we take them around
the island that the distillery used to own that was part of the estate, it's called Texa
and then back in to the pier. In the filling stores, we have sensory tastings and basically
what we'll do is we'll take away one of your senses so that it highlights another one of
our senses so that should be good fun. In the malt barn, in the middle floors, we'll
have a whisky kitchen and what the whisky kitchen will be doing is cooking some fantastic
recipes with Laphroaig whisky. And then finally, Robert Hicks, the Master Blender, and I, we're
going to be doing cask strength tastings of six cask strength samples all the way from
new spirit to 23 Year Old Laphroaig together down in the Friends of Laphroaig lounge....
...here on Islay, so welcome, welcome..
..On wooden banks, now that's the traditional way to store whisky. The ones up the road are 8 or 9 high metal racks, they're good warehouses too but we have 3 of these old
ones and the quality is very, very good... ...Burns off the congeners, get them nice
and hot, open the doors to the warehouse, open that barrel. Now anywhere else in the
world I say Welcome to Laphroaig but we're already here...
....Now for those of you who want to try the oysters I'm going to do it with a cocktail
I call the Bloody Charlie. A Bloody Charlie because it's tomato juice and whisky instead
of ***. We've got some ice, some tomato juice, some Laphroaig Quarter Cask. The Quarter
Cask is a much more rounded Laphroaig because the Quarter Cask is a smaller cask and it
has more contact with the wood and that gives you a much more developed flavour for the
whisky. Spicy? Ok, some Tabasco sauce and Laphroaig works really well with spicy dishes.
What I'd like you to do is keep hold of the oyster then I'd like you to take the oyster
down and wash it down with the Bloody Charlie... ...You're on Islay time now guys. We've got
some really easy pictures to start with, you should probably all get this it's a very important
part of Laphroaig but we have some clues to help you with the harder ones, but I'll tell
you the clues... ....Good Afternoon and welcome to the cask
experience. What we're trying to do with this is show you how whisky ages in casks, going
from new spirit right the way through to the last sample which is on your set up as cask
number five. We're going to start off with the new spirit so if you grab the nosing glass
with the clear liquid in it... Don't worry, that's food. It's actually bits of char that
goes in, these samples apart from the bottled one have all come from casks last week so
there will be bits of char in them. Those of you with moustaches, please filter it out
as you drink...Then we've got this. We always want to produce something different for you,
because we don't produce a lot of bottles, this year it's 6,000 so you know there's not
many cases so we want to do something that's different and last year John had a hunt around
in the warehouse and found this special 12 Year Old and the previous year, I had a go
at mixing some various barrels with a couple of sherry casks and this year we're going
to do something different, so we had to think about it. We've found these hog's head and
there is a nice-ness but too different I felt for the standard Laphroaig. It's just a bit
too different for the standard Laphroaig drinker, who wants something softer, not quite as dry.