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Marking the 200th anniversary of Laphroaig distillery, the 2015 edition of the annual Cairdeas bottling was created by taking a rather historical approach right from the start. Master Distiller John Campbell had a small batch of barley malted on Laphroaig's own floors, and only this barley was used to create this whisky. It was also distilled only in the two oldest stills at Laphroaig. The spirit was then laid to rest in ex-bourbon casks for around 12 years before being awakened for this special bicentenary event.