Soul of the Highlands: Loch Lomond Distillery
Today we are presenting you a Loch Lomond super-blog with a few variations from this versatile distillery in Alexandria, at a stone’s throw away from the famous lake. We know they present three core range variations these days, being the broadly composed “Loch Lomond”, the way more fruity and playful “Inchmurrin” and the more meaty and peaty “Inchmoan”. Since we covered that last one over here, we will focus on the first two. But we will however also throw in the lesser known peated variant Croftengea, because – as we say – why not?
This blog come to be because samples were kindly provided by fellow geeks Robbert and Erik. A heartfelt thanks to them.
Loch Lomond 12 years old – Perfectly Balanced, bottled at 46 % abv
First things first: The official flagship bottling of Loch Lomond carrying the name of the distillery. Matured in American oak casks in the variants bourbon, refill and re-charred. This type from the many possibilities at Loch Lomond, is a blend of whisky made in the straight neck stills and swan neck stills. (Thanks Robbert.)
Upon Sipping: This is in nothing comparable anymore to the Loch Lomond core expression of yesteryear. Where that was an austere, almost briny and moody Highland malt, this new version has a lot more fruit on the nose. Vanilla, peach, apples and pears, before just the slightest hint of smoke makes it all the more interesting. The impressions on the nose continue onto the palate, with burned pineapple and loads of vanilla, before a bitter tone starts directing this Loch Lomond into a more mature direction. It is a tad too bitter for me, but it gives a lot of backbone to this soulful Highland single malt. With water you will release a woodland vibe where rain has just washed away the summer. The bitterness has washed away too now, and makes for a more floral and heathery mouthfeel.
Word to the Wise: I do not know which distillery we view as the quintessential Highland, but Loch Lomond could easily be the one to carry the flag. Incredibly all-round, never boring. Such a rise from the humble products that were laughed at some twenty years ago.
Score: 83 points.
Inchmurrin 12 years old – Intense Orchard Fruit, bottled at 46 % abv
Variant 2022 Whiskybase & Variant 2024 Whiskybase
First things first: My friend Erik swears there is a difference between the 2022 edition and the 2024 edition. He provided the samples, we tasted them head-to-head to see what is going on. Inchmurrin matures in bourbon, refill and re-charred casks, so exactly the same as Loch Lomond, but Inchmurrin comes exclusively from the straight-necked stills.
Upon Sipping: So, again, this is 2022 versus 2024. Tasted in a morning session at 10.30, to find as many nuances as possible with a clean palate. First off, try to find a whisky that is this fruity at such a relatively young age and entry level price. The aroma coming from both glasses appear more or less the same. One might say that the 2022 has a slightly more soft and fruity nose, where the 2024 seems a bit darker, with a hint of wood smoke. On the palate, Inchmurrin is a honeyed and oily experience, with the orchard fruits creeping up to you only on the finish. There is a sharp edge which I suspect comes from the re-charred casks in this composition. For a fruity whisky, it still remains firmly a Highland single malt, not unlike the Loch Lomond expression above. Tasting the 2024, I conclude the 2022 is indeed more oily, where the other is more creamy. A very noticeable difference indeed, but in the end it does not mean one is better than the other. For sure, Inchmurrin is an impressive malt and a steal whichever batch you buy.
But yes, there is batch variation. With water, the 2024 seems to turn fruitier and fresher, and the 2022 displays some dusty notes. The taste remains more or less the same, on both.
Word to the Wise: Inchmurrin was a shock to the system a few years ago, when it was relaunched in the Island Collection by Loch Lomond. So fruity and exuberant, at just 12 years of age? What a surprise. These newer expressions follow in those footsteps. I tried to split hairs as detailed as I could, but even though I discovered nuances between the two, they are equally good. I suggest you grab a bottle today, from whatever bottling year you can find.
Score: 85 points.
Croftengea 19 years old, bottled at 54,5 % abv by Alistair Walker Whisky Company
First things first: Croftengea is a peated Loch Lomond variant that started popping up as independently bottled releases some twenty years ago. Today we taste from a single cask that aged for 19 years (yay) but was finished in a Moscatel wine hogshead (oh dear). Distilled on the second of May in 2005, cask number 6354 produced 269 bottles in the Infrequent Flyers series.
Upon Sipping: This is quite a departure from the more spirit driven malt we have tasted before! Maybe a good preparation for the PX-drowned version after this. Still, the same woodlands I picked up in the Loch Lomond, but somebody did drop a bottle of wine in the wet moss. The wine is strong and eclipses the peated element just a tad too much. Still, there are some fruits to be detected, which makes this Croftengea a worthwhile dram. After a while, more meaty aromas rise from the glass. On the palate, this single malt feels quite sticky, like syrup or drizzly honey, and then, only then you get a full blast of the typical mainland peat. Woof, this is good stuff! Burns the blisters on your tongue, what a power, nothing subtle about it. With water: subtle ashes arise, but the sweetness of the wine stays very present. But I have to admit, some perfect integration going on. In fact, you get all the pleasant sweetness of the cask, but no dry tannins as a downside. This works perfectly fine.
Word to the Wise: Quite a charming peater, a nice one to put into blind lineups full of Islay malt!
Score: 87 points.
Inchmurrin 25 years old, vintage 1998, bottled at 51,1 % abv by Sansibar
First things first: Bottled with a white label by Sansibar for deinwhisky.de, this is a golden brown Inchmurrin distilled in 1998 and bottled in 2023. Matured on PX sherry, 243 bottles were available (and last time I checked, still are via deinwhisky.de).
Upon Sipping: Inchmurrin we have gotten to know as a fruity beast. Let’s see how the spirit handled the impact of the PX. When I stick my nose in the glass, it is evident that this is very much a chocolate infused whisky now. Lots of praline, pure chocolate, molten together in a child’s sticky hand. Hits of ozone before going back to a Mars bar. I have yet to discover a single malt under these layers. Taking a sip, you are greeted by a pleasantly fruity signature, before the heavy PX impact takes over. Quite a hot example here too, with only on the finish the slightest resemblance of whisky. Some tropical fruits linger there, but deeply buried. With water, we detect no change on the nose. More chocolate. On the palate we now find a more nutty character, and a certain dry note. The finish is pleasantly … chocolate infused.
Word to the Wise: This is just PX sherry bottled at whisky strength. Was there Inchmurrin in there? I can’t tell. There is nothing wrong with this stuff, but it is a far cry from what true single malt whisky should be. For fetishist who like to see whisky drown in sherry.
Score: 85 points.