(From John Campbell at Laphroaig in a message to the Friends of Laphroaig)

Just off to catch my plane to Australia for this year’s Laphroaig Live, along with a very special bottle of Laphroaig. Distilled back in the 50s, it is very rare indeed, so much so that if I had it my way, the bottle would have its own seat!

I’ll be opening the bottle live on the show, the first time this has ever happened, so don’t forget to put October 6th in your diaries so that you don’t miss this exciting moment. The show will start at 8pm in Sydney (AEST), to see what time this is in your own country you can view the countdown at www.laphroaig.com/live . Apologies to any of you who will be watching in the middle of the night, we will endeavour to make this the best show yet, so it will be worth the lack of sleep!

I have had a few emails this year from people who haven’t heard of the show before so are a little unsure what to do. The show will be streamed live on our website so all you need to do is go to www.laphroaig.com/live  and the show can be watched right there. You will also be able to send in questions which will come through to us live. As a thank you for participating, anyone who has their question read out on the show will be sent a prize.

I wanted to say a quick thank you to you all for voting on the BBQ items. The top 5 dishes have been decided and will be barbequed live on the show, I’m looking forward to tasting them, especially the pork ribs that were by far the FOL favourite. If you’d like to find out the rest of the winning dishes, take a look at www.laphroaig.com/live .

We’ve had a huge number of requests for the barbeque sauce recipe, I do hope you all enjoy it and would love to hear your comments. Now that the chef is satisfied with his recipe I have made it available online, he has also developed a recipe for a Laphroaig butter sauce, which I’ll add to the website too.

I know many local bars and pubs are hosting their own tastings during the show, if you are attending one of these gatherings I’d love to hear about it. If you are having your own tasting on the night – as always, do upload a photo of yourselves to the photo section of our website and we will send the best one a prize.

The next time I speak to many of you will be live from Sydney, so until October 6th…

Slàinte,

John Campbell

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