Off the cuff, name three heavy-hitting Islay whiskies - more often than not, the list would include the 'bestselling' Laphroaig 10, the 'market darling' Lagavulin 16 and the Ardbeg 10 of that 'cultlike following'. It is a testament to the allure of whisky that the three distilleries are separated only by a 25-minute brisk walk, were founded between 1815-16, are using the same three ingredients - malted barley, water and yeast, produce peated, single malt Scotch, and still they're able to come up with such varied offerings. Of the three, Laphroaig 10 is the one that doesn't really try to make you like it. Soon as this golden-hued whisky is poured into a glass, it attacks your senses. Richard Paterson, he of the Dalmore fame, likes to greet a new dram with three quick glass-rim-to-the-nose "Hello, how are you?"s. I wouldn't do it with this one; a slow lift towards the nose is appropriate, starting to breathe it in at around a hand's span away. The label may say 40% ABV (or 43% in some countries), but the brine, the smoke, the iodine and the seaweed notes are strong with this one. Now that it's gained your respect, the first sip continues from where the nose left it; salt, a bit more salt, some peat followed by some more peat, seaweed and bitter iodine to complete the set; thankfully, the latter two flavours are not as big as you might've expected - conversely, had they been missing, it wouldn't taste like Laphroaig. They say whisky should sit a minute for each year of maturation before nosing/sipping. Give this one 15 minutes instead, and you'll discover pears coated in vanilla extract on the nose, fruity sweetness and savoury flavours on the palate and long lasting peppery oak wood notes during the light finish. Laphroaig 10 - you'll either like it a lot or never want to taste it again. There's no middle road.