Q&A with Steven Zylstra from Laphroaig Whisky
Laphroaig is a single malt Scotch Whisky from the coast of Islay with flavours of peat, smoke and sea salt that soar with bitter maritime character. We had an opportunity to sit down with Steven Zylstra, Brand Ambassador of Laphroaig Whisky for a brief Q & A about the incredible Scottish export. Here’s what he had to say:
HLM. What does Laphroaig taste like to you?
SZ. Sweet warmth, peanut butter and oats, with just a tiny dash of Iodine and of course, whisky! (Charming, I know!)
HLM. Why is water - and particularly the source of water used - such an important element in the whisky-making process?
SZ. Our water source must contain the preferred mineral content and PH balance to positively influence the final flavour. We use water directly from our famous Kilbride Stream on the Island of Islay.
HLM. What percentage of chemistry, tradition/process, climate and ingredients go into making Laphroaig Whisky?
SZ. I would say it is an 80/20 split, with a lean towards tradition/process and climate, as most whiskies follow very similar chemistry and use the same ingredients.
Large parts of Scotland are covered with peat bogs. These peat layers have been formed over a period of 1000 to 5000 years by decayed vegetation and can be up to several meters thick. The old Scots used peat to heat the pot stills. The level of smokiness of a Whisky is determined by the time the barley grain is exposed to the pungent peat smoke during drying.
HLM. Your favourite meal served with Laphroaig, and with which variety?
SZ. The de-constructed Penicillin Dessert from Café Noir, Cape Town, served with the Laphroaig Quarter Cask.
HLM. Can you recommend any whisky clubs, associations or blogs for first-time whisky drinkers who would like to learn more?
SZ. Bottega Whisky Club, Whisky Brother SA and Cape Whisky Club.
