From a whisky distillery trip to Islay and Jura, West Coast of Scotland.

Now we're getting to the business! Laphroaig is my favourite whisky, it's also the strongest tasting of the single malts. From top left to right:

1. The Laphroaig distillery in Islay from outside.

2. Floor malting: the barley is left to dry and grow on the floor for four days, it is turned frequently.

3. Drying and smoking the barley with peat - this gives whisky the smoky taste. Laphroaig is the only single malt which is smoked separately before drying.

4. "Wash", i.e. about 8% beer made from the malted and smoked barley. I tasted it as well, quite bitter, but you can already get an idea of where the taste comes from.

5. The distillation, perhaps the most important part of the process. The usable part is "cask strength", 63.5% alcohol.

6. Bourbon casks where the whisky matures for at least 10 years.

The shot on the right hand side needs no explanations!

Enjoy your whisky responsibly!