I’m surprised Loch Lomond is distillery number 135 in the Scotch Malt Whisky Society list. I mean, they bottled Hakushu, Westland or Paul John earlier. But anyway, we’re also guilty: the first Loch Lomonds I had were pretty awful and it wasn’t until the 2019 makeover and bottlings from TWE and the WhiskyNerds that it came on my radar again.
This his Inchmoan 2007 was sent to me by Boris of the Wu Dram Clan. He said he was deeply impressed by the profile at the time. In case you’re wondering, HTMC is SMWS lingo for heavy toast and medium char. It’s a type of cask seasoning that they popularized since 2016 – more information is found on their website. It is meant to impart deeper spices, caramelized notes and a creamier texture.
Loch Lomond 16 yo 2007 ‘Bizarre yet bona fide’ (54,9%, SMWS 2024, first-fill HTMC hogshead finish, 264 btl.)
Nose: opens on stewed peaches, plums and sweet pears, as well as pancakes with caramel sauce. Underneath there’s a slightly tropical note as well (grilled mango). Hints of floral honey, maybe even a grape-like edge. Light vanilla underneath, as well as a charred note, roasted barley and subtle furniture polish.
Mouth: the fruitiness is back, with a tropical profile. Now clearly on mango, pineapple, with apricots and hints of maracuya syrup. Then I’m picking up a mentholated note, with some charcoal but also the floral note that becomes a tad perfumed. Also cream soda, aniseed, a bit more vanilla and a late arrival of lime.
Finish: long, with more tropical notes, along with a little gingery heat and a feeling of toasted exotic wood again.
Inchmoan is supposed to be peated, but this is more similar to Inchmurrin spirit. Indeed you could say it’s a little bizarre, it goes in different directions and it’s not exactly subtle. The tropical fruits make it stand out, along with the roasted edge. Quite unique. Thank you, Boris.