Laphroaig Live 2012 will be broadcast live from Germany, during this yearâ€™s Oktoberfest - the Worldâ€™s largest fair! This celebration of Bavarian beer dates back to 1810, making it just 5 years older than Laphroaig itself.
Despite the very different end results, those familiar with the whisky making process will know that prior to distillation, whisky is essentially beer. Weâ€™ll be exploring the similarities between them, and sampling some local beer that has been matured in a Laphroaig Quarter Cask.
A traditional accompaniment of German sausages will act as the perfect companion for our Laphroaig beer. These lucky sausages will also be given a Laphroaig infusion as weâ€™ll be smoking them over wood chips taken from one of our barrels.
Known as the most richly flavoured of all scotch whiskies, Laphroaigâ€™s smoky profile comes from the peat that we use to smoke our malt. Weâ€™ll be examining the influence that this special smoky peat has on two of our most popular expressions, the Laphroaig 10 year old and the beloved Laphroaig Quarter Cask.
In comparison with our Islay peated malts, weâ€™ll also be tasting a Highland peated malt from our sister distillery, Ardmore, and an Irish peated malt, Connemara, from our sister distillery in Ireland. These three peated malts all have their own very different but distinct qualities and weâ€™ll be exploring those with our whisky experts during the show.
As always, we will be joined by Laphroaig Distillery Manager, John Campbell. He will be accompanied by master blender Robert Hicks, the revered Bernhard SchÃ¤fer, whisky writer and Master of the Quaich and Pierre Thiebaut, founder of whisky fansite Connosr.com. A studio audience of Friends of Laphroaig will join the tens of thousands of Laphroaig fans Worldwide that tune in to our live show every year.
John Campbell, Robert Hicks, Bernhard SchÃ¤fer and Pierre Thiebaut join us live online at www.laphroaig.com/live to take part in this live tasting session on Thursday 27th September 2012 at 21:00 CET (GMT 20:00) or view it here below from the same time.