Sonja and Brandon venture into the smoky depths of scotch with the makers of Laphroaig, master distiller, John Campbell, and master ambassador, Simon Brooking.
Laphroaig single malt wisky is globally renowned for its rich and peaty flavor, and Campbell and Brooking explain the process of distilling the amber delicacy just before catching a plane to return to Scotland. Information was shared, kilts were worn, and many toasts were made. Cheers!
Simon Brooking – Master “Scotch Whisky” Ambassador
“World peace thro’ whisky one dram at a time.”
Born in Edinburgh, Scotland, and a member of the Robertson Clan, Simon traces his roots back to the 13th Century and the Celtic Earls of Atholl. A well-known expert on Scotch whisky, Simon has worked for many of the leading Scotch distilleries, learning the art and science of distilling from the world’s foremost master distillers and blenders. For over 15 years, Simon has led thousands of Scotch whisky tastings for consumers, bartenders and social organizations.
Both informative and entertaining, his presentations have made him an in-demand speaker and spokesperson. Simon’s love of Scotland’s Highlands and Islands has paved the way to his present position as Beam Global Spirits’ Master Ambassador for Laphroaig and Ardmore Single Malt Scotch whiskies.
John Campbell – Master Distiller, Laphroaig
John was lifted to the title of Distillery Manager in 2006 fulfilling a 12 year ambition. John grew up on the island of Islay and started working for Laphroaig in 1994 and upon accepting the new title made him the first native of Islay to run Laphroaig in its 190 year history. In addition to his role as Distillery Manager, John has taken up the lead role in promoting Laphroaig globally through the Friends of Laphroaig program in which there are more than 470k members to date.
00:01 The Wine Down opening.
00:42 Welcoming Simon Brooking and John Campbell of Laphroaig.
02:20 Tasting the 10 year scotch.
03:28 The song of Simon in homage to Laphroaig.
05:06 “Whisky” vs. “Whiskey,”–defining the beverage.
07:16 A film on the making of Laphroaig.
10:17 Three crucial elements to scotch.
13:27 The drying process of the barley, peatiness, and consistency of the scotch.
16:03 The proper way to nose a spirit.
16:34 The “angel share,” “copper dog,” and rolling the barrels.
18:39 Aging and maturation and what it does.
22:00 The barrel program and legislation around whisky.
24:31 Tasting the Quarter Cask and wood management.
27:06 The virtues of adding a splash of water, and how to drink whisky.
28:58 The peat and Laphroaig’s distinctive flavor.
31:04 The biggest parts of the job of the distiller.
33:10 Another toast–the quarter cask.
33:35 Talking about peat, from fuel to flavor.
37:11 Other distinctive characteristics of Laphroaig–mosses and heather.
37:46 The level of knowledge of the average consumer.
39:36 The appropriate time and way to drink scotch.
41:57 A toast for friendship to make sure we’re not poisoning each other.
43:04 Whisky for wine drinkers.
43:45 How do the Scottish drink their scotch? Pairings.
46:30 Cocktails that work well for Laphroaig.
48:55 The biggest market for scotch.
52:10 Tasting the 18 year, and changing the brand face of scotch.
54:05 Another way of adding water to whisky.
55:30 The lingering flavor and smokiness.
56:25 Something special from the 18–cask oils and non-chill filtration.
58:01 Peat characteristics across the world in whisky.
59:48 Scotch–from the business man’s drink to a changing perspective.
01:01:24 A prepared and responsible toast.
01:02:48 The question of ice.
01:04:33 The proper glass to drink from.
01:05:43 Buying a bottle and becoming a friend and land owner in Scotland.
01:07:07 Why we wear kilts.
01:08:07 The rules for visiting Laphroaig.
01:09:40 The final toast, the strongest of them all.