When people think of smoky whisky, they think of Islay, the Scottish island famous for peated single malts. Among them, Laphroaig and Ardbeg stand out for sheer character. Both are intensely smoky, but they lean in different directions: Laphroaig is medicinal smoke and sea salt; Ardbeg is deep peat with citrus and sweetness underneath.
This guide compares their flagship bottles, Laphroaig 10 and Ardbeg Ten.
The differences at a glance
| Laphroaig 10 | Ardbeg Ten | |
|---|---|---|
| Distillery | Laphroaig (south coast of Islay) | Ardbeg (south coast of Islay) |
| Age | 10 years | 10 years |
| ABV | 40% (Japanese bottling) | 46% |
| Chill filtration | — | None (non-chill-filtered) |
| Aroma | Medicinal iodine, seaweed, salt | Lemon, lime, dark chocolate |
| Palate | Powerful smoke with salt and malty sweetness | Thick, oily peat; espresso and tar |
| Best for | Highball, neat, with water | Neat, with water, highball |
Two distilleries
Laphroaig: floor maltings and a Royal Warrant
Laphroaig was founded on Islay's south coast in 1815 by the Johnston brothers. It is one of the few Scottish distilleries that still runs its own floor maltings, malting about 10% of its barley on site. Drying the barley over fires of hand-cut Islay peat is the source of its famous, almost medicinal smokiness.
In 1994 it received a Royal Warrant from the then Prince Charles.
Ardbeg: the distillery that came back
Ardbeg, also on the south coast, began commercial distilling in 1815. Production stopped in 1981, and after years of very limited output it was bought and rebuilt by Glenmorangie in 1997, resuming full production in 1998.
With just two pot stills, it makes heavily peated whisky.
The flagship bottles
Laphroaig 10
The distillery's core expression, bottled at 40% for the Japanese market.
- Nose: strong peat smoke, iodine, a medicinal note and seaweed
- Palate: powerful and smoky, with salt, malty sweetness and a touch of vanilla
- Finish: long, with dry smoke and sea salt
Its uncompromising character famously divides drinkers — and that is exactly its appeal.
Ardbeg Ten
The 10-year-old core expression, introduced in 2000 and regarded as one of the most peated, smoky single malts. It is bottled without chill filtration at 46% ABV to keep as much flavour as possible (chill filtration removes compounds that can cloud whisky when cold; skipping it retains more aroma and texture).
- Nose: strong peat smoke with lemon, lime and dark chocolate
- Palate: oily peat coats the mouth, deepening into espresso, liquorice and tarry smoke, with natural malt sweetness
- Finish: very long and smoky, with aniseed, roasted almond and a hint of pear
Flavour compared
| Laphroaig 10 | Ardbeg Ten | |
|---|---|---|
| Smoke | Medicinal, iodine, dry | Rich and oily; tar and espresso |
| Sweetness | Restrained malt and vanilla | Citrus and malt beneath the peat |
| Salt | Pronounced | Less pronounced than Laphroaig |
| Body | Medium | Fuller at 46% |
Both are very smoky. Think of Laphroaig as dry smoke with hints of the sea and the first-aid kit, and Ardbeg as layers of rich peat, sweetness and citrus.
How to drink them
Start Laphroaig as a highball
Laphroaig's intensity becomes surprisingly refreshing in a highball (whisky topped with chilled soda water over ice — the most popular way to drink whisky in Japan). If you're new to smoky whisky, start there; once you're used to it, try it neat or with a little water to find the sweetness behind the smoke.
Try Ardbeg neat, then add a few drops of water
Taste Ardbeg Ten neat first and look for the sweetness behind the peat. A few drops of water open up the citrus. At 46% it also stands up well in a highball.
Food pairing
Both are great with fresh oysters, smoked seafood and blue cheese; Ardbeg also pairs nicely with dark chocolate.
Which should you choose?
| If you… | Choose |
|---|---|
| Are trying Islay whisky for the first time | Laphroaig 10 (as a highball) |
| Love briny, medicinal aromas | Laphroaig 10 |
| Want rich peat with sweetness | Ardbeg Ten |
| Prefer to sip neat | Ardbeg Ten |
Where to go next
If you fall for Laphroaig, try Laphroaig Quarter Cask: finished in small casks and bottled at 48%, it adds a surprising sweetness to the smoke.
For Ardbeg fans, Ardbeg Uigeadail adds sherry-cask sweetness to deep smoke, while Ardbeg Corryvreckan uses French oak for dark fruit and black pepper. Both are bottled at high strength, so add water a little at a time.
If both feel too intense, start with the gentler Bowmore 12 or the lighter Caol Ila 12. See more in our Islay whisky guide.
Summary
Laphroaig and Ardbeg are both single malts from historic distilleries on Islay's south coast whose commercial history dates back to 1815. Laphroaig 10 is dry smoke with iodine and sea salt; Ardbeg Ten is rich, oily peat with citrus and sweetness, bottled at 46% without chill filtration. New to Islay? Try Laphroaig as a highball. Want to explore the sweetness behind the smoke? Sip Ardbeg neat.