This month we see the first of a two-part series where we investigate the ageing process. To do this, over the next two months we will taste two different expressions from the same highland distillery – The Loch Lomond Distillery’s Inchmurrin 12 Year Old and 18 Year Old. Confusingly, Loch Lomond Distillery sells their whisky under several labels. Loch Lomond, Inchmoan and Inchmurrin.
What we are hoping to find out with this experiment is what changes over 6 years? Does colour change significantly? Which characteristics become stronger, which get mellowed. How does the mouthfeel differ between the two age statements? Which is better? Is the extra 6 years in the barrel justified? These questions and more are what we are hoping to get to the bottom of. We will be reviewing and comparing both the Inchmurrin 12yo and 18yo in time for part two of the series in April. Apologies!
DISTILLERS NOTES
ABV: 46%
Bottle Size: 700ml
Region: Scotland
Peated: No
Inchmurrin 12yo single malt has a deep fruity character of peach and pear layered with a vanilla sweetness and the characteristic hints of peat and smoke found in Loch Lomond whiskies.
Nose: Crisp green apple, ripe pear and refreshing citrus lemon with background notes of golden cereal.
Palate: Orchard fruits and lemon meringue. The deep fruity character of pear lead into citrus lemon, vanilla meringue and light biscuit sweetness.
Finish: Medium length with gentle wood smoke and a lingering peaty tang.
ABOUT THE DISTILLERY
The island of Inchmurrin is rich in woodland and grassy meadow – and the tasting notes we’ve read suggest this whisky is well named as grassy notes abound in the Inchmurrin range.
Interestingly, the original Loch Lomond distillery was located in Arrochar but that was founded in 1814 and only lasted 3 years. The present Loch Lomond Distillery is located in Alexandria and is a relatively young one being founded in 1964. The two distilleries share nothing except the name.
Today’s Loch Lomond distillery began production in 1965 and ran until 1984 when it was mothballed. Re-opening in 1987, it was expanded in 1993 by the installation of 2 new malt stills and a grain distillery. It was the first distillery in Scotland to produce both grain and malt is one of only two today that do so (Girvan Distillery being the other). It remains the only distillery in Scotland to run 3 sets of stills.
Loch Lomond is one of the few distilleries to incorporate a cooperage in the distillery. Casks are made, repaired and fired in-house. This gives Loch Lomond distillery complete control of all facets of distilling – from milling the malted barley right through to the wood it is aged in.
One more piece of Loch Lomond trivia – it is the favourite whisky of Captain Haddock from the Tintin books. I knew I’d heard the name long before in my distant childhood. Sadly though – it cannot be the same Loch Lomond [as we will be tasting] as the Tintin books were written well before the current Loch Lomond Distillery was built. BLUE BLISTERING BARNACLES!
