Laphroaig 28 Year Old baijiu Chef Daniel Boulud worked with

Chef Daniel Boulud worked with Richard Paterson to create this bespoke expression using aged stocks from Muscatel

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It is matured in the legendary Bowmore No

less spicy cinnamon candy profile

Laphroaig 28 Year Old baijiu Chef Daniel Boulud worked withAged in quarter casks, bourbon barrels, and sherry butts for 27 years, then finished in sherry casks. Red apples and honey on the nose, where the characteristic Laphroaig phenolic attack becomes muted with time. Dried fruit, malt, and vanilla on the palate, along with subtle notes of iodine and warm tar. Developing brine, dark chocolate, and licorice leading into a dry, smoky, peppery finish.