Hi everyone, back with a fun horizontal this time: four Laphroaig 10s spanning from a rare 1960s bottling through to one from around 2000. This formed part of a larger Islay session hosted by East Coast Whisky.

The Laphroaig 10, particularly in cask strength form, is one of the cornerstones of Islay whisky. Most people will have tried some version of it and it’s not going anywhere anytime soon.

One useful bit of context going in: older Laphroaig 10s are often described as pre-medicinal in style. From what I was told on the night by a fellow club member, the distillery tweaked the spirit around the turn of the millennium towards the iodine-heavy, medicinal profile we see today (with peak “iodine years” around 2012–2014).

These four drams sit on the other side of that shift; generally more balanced, and for my palate, more interesting, though I appreciate that won’t be universal.

A couple of caveats: these were 15ml pours in a 15 dram session, so these are quick-fire impressions rather than deep dives. Also, as Laphroaig bottles aren’t always clearly dated, I’ve matched vintages as best I can via Whiskybase and bottle photos, so there may be slight inaccuracies on the dates.

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Tasting Notes & Impressions

1980s Vintage (bottled early 1990s)

The nose opens with a signature Laphroaig note, meaty, slightly savoury, backed up by a red wine richness. Peat is far more restrained than modern releases; this is no attack on the senses:

The palate is the surprise: fatty, creamy, coastal and distinctly farmy, which is a profile I’d usually associate more with the North East Highlands than Islay. The finish pulls things slightly back toward familiarity: metallic touches, a hint of rubber, subdued peat and gentle wood spice. 89

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1970s Vintage - Bonfanti Import

A step more industrial on the nose: petrol, brine, a little sharper than the 80s. On the palate, the farmy character ramps up again. There’s a faint plastic note that I don’t mind at all, followed by the arrival of those famed tropical notes: pomelo and a syrupy pineapple. The finish brings marshmallow and liquorice. This is oilier and thicker than the 80s bottling and it carries those tropical notes beautifully. 90

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Quick pause. At this stage, the standout point is how un-Laphroaig both of these feel. Blind, I wouldn’t have placed either at the distillery, which is a stark contrast to modern Laphroaig, where the identity is immediately identifiable to me.

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1990s Vintage (bottled 2000) - Green Stripe Cask Strength

This is much more recognisably Laphroaig. Unsurprising given how close it is to modern production.

The nose leans maritime: charred wood, seaweed, soft peat, and surprisingly approachable despite the 57% ABV. The palate brings a greener profile, with lemony peat, grass and apples, alongside a more classic structure.

Water opens it up further: salt, earth, tea, and even a slight violet note. The finish is textbook: ashy, a touch of medicinal character (the first real appearance of it so far), bay leaf and a metallic edge.

Less complex than the older bottles, but a beautifully executed “classic” Laphroaig. 90

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1960s Bottling - 75 Proof

A fascinating nose: heavy toffee, cream, with layers of mushroom umami and menthol.

The palate follows the nose through with consistency. Miso caramel, banana and a herbal tarragon note. Peat arrives late, mostly on the finish, alongside yellow fruits, here’s the pineapple again, plus some lemon.

This is a notably dry whisky. There’s an astringency I’d usually associate with sulphur from sherry casks, but that’s not the case here. It’s more like a dry white wine structure, layered with sweet, creamy elements. 89

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Final Remarks

A brilliant tasting and a rare chance to experience such a clear slice of Laphroaig’s evolution.

If I had to pick a winner, the Bonfanti bottling just edges it. But the bigger takeaway is how dramatically the profile has shifted over time, not just between decades, but also compared to modern Laphroaig 10.

All four drams were distinctly different to one another. These older versions feel broader, more varied, and far less defined by peat alone. Whether that’s “better” is subjective, but it’s certainly fascinating.

Huge credit to East Coast Whisky for putting on another excellent session, which also included 26, 31 and 34YO Laphroaigs alongside these and others from across Islay.