Loch Lomond is probably Scotland's most versatile distillery in terms of the number of different styles of whisky produced for different purposes on one site. In addition to its two traditional pot stills and a Coffey still, the distillery is also equipped with four Lomond stills, these have a traditional pot still base, but with the addition of a rectifying column instead of the traditional swan necks. Varying the distillation techniques has enabled the distillery to produce no less than eight different single malts (plus numerous grain whiskies and blends) of different styles on one site.
The Inchmurrin is named after the largest island on Loch Lomond which translates to ‘The Grassy Isle’, this is very fitting for this grassy, floral malt. Inchmurrin is aged in a trio of casks, namely Bourbon casks, refill casks and re-charred casks and is bottled without chill filtration.
Nose: Dried grass and herbs. Creamy sweet cereals and allspice. Hints of toffee apples and pear drops. A little caramel and furniture polish.
Palate: Smooth, rich palate entry with barley malt and salt caramel. Dried herbs, candied peels and allspice.
Finish: Pear drops, crème caramel, juicy pear, vanilla and fudge.