Loch Lomond, up for most unique distillery in all of Scotland, has partnered with The Whisky Exchange for a new single cask release, distilled in 2010 and aged for 10 years. Had it been launched earlier this year, it would’ve been called Inchmurrin. But to avoid confusion among the general whisky buying public all releases from the distillery are now called Loch Lomond. Which I get even though I’m rather more confused than less.
Up until mid-2020 the distillery used three brand names. Loch Lomond for their mixture of straight-necked and traditional pot still whisky, using peated and unpeated whisky. Inchmurrin for unpeated straigh-neck-distilled spirit collected at 85%. And Inchmoan for heavily peated spirit distilled in straigh-necked stills (collected at 85% and 65%), as well as spirit from traditional pot stills.
Okay, I can see how that might be confusing, but read my article on Distiller I linked above or this excellent one by Billy Abbot on The Whisky Exchange’s blog. There’s a method to the madness and I loved how they sued to distinguish three different styles of whisky in the way they did. Because the distillery is capable of producing so many different flavour profiles, you now have to be really careful when you buy a Loch Lomond whisky, let alone a single cask like the one I’m reviewing today.
You can’t just click on buy if you really enjoyed the previous Loch Lomond bottled for The Whisky Exchange. That one was heavily peated. This latest one is unpeated and distilled in their unique straight-necked stills, ensuring a fruity flavour profile not produced anywhere else in Scotland. Previously, this would’ve been Inchmurrin. I generally love Inchmurrin and will continue seeking out Loch Lomond’s straight-neck-distilled whisky. I’ll just have to look a little more careful at labels and descriptions in webshops before I purchase one.
Loch Lomond 2010 10 Years (57.7%, OB for TWE, C#849)
Nose: Light and fruity, with your classic orchard fruits such as pears and apples, but also a whiff of cardboard (a note I often find in the distillate from their straight-necked pot stills). Sweet custard, well-aged Calvados and a light floral touch as well. Finally a whisper of lemon peel. Taste: Bright fruits. I’ve not encountered this big a hit of apple (mainly skin but also some ripe apple parts) in a long time, but also white pepper, green grapes and some oak shavings. Hints of sweet pastry and a whiff of aniseed. Water brings out a sweeter, creamier side. Not the most complex, but absolutely lovely. Finish: Ripe apples, soft notes of pepper and almonds. Medium in length.
Loch Lomond does it again. If I were to start a distillery right now, I would seriously look into getting straight-necked pot stills installed. Available here (the whisky not the stills).