Loch Lomond

Distillery Bottlings

Posted 04 March 2019

If you take a look at the wine and beer worlds you’ll find that producers utilise a vast array of different yeast types – local availability, historical application and desire to produce a wide diversity of flavours all underpin markets that recognise the difference that yeast can make to their eventual products. But, zoom in on Scotland and you’ll find (increasingly) that the industry is firmly in the grip of utilising a single strain of Saccharomyces cerevisiae. Neutral, high yield yeast strains have replaced the distillers and brewers yeasts that were once common 50 years ago. Efficiency is now king – increasing yield through reducing fermentation times. But, ask around about the influence of yeast on both flavour and texture and depending on where you are you’re likely to get a different answer.


Posted 17 July 2018

The Inchmurrin range is currently quite compact. It consists of just two age statements - 12 and 18 year old alongside an NAS in the form of Inchmurrin Madeira Wood Finish. The 12 year old is composed of three different cask types – ex-bourbon, refill and recharred and is bottled at 46% ABV.


Posted 20 September 2018

The Loch Lomond 12 year old has been created using two distinctive types of stills that operate at the Alexandria-based distillery. The ‘standard’ pot stills are a common sight at most malt-based distilleries in Scotland. However the Lomond stills look rather like someone took a pot still and welded a column still to the top of it. Indeed, that’s not all that far from the truth.


Posted 17 July 2018

The Inchmurrin range received a welcome rebranding in 2017. Rather strangely, the old branding (which featured screen printed scenes of a mountainous forest) decided to go down the route of becoming increasingly opaque with age. Thus, you could see what was inside your bottle of 12 year old Inchmurrin, but by the time you got to 21 year old, there was nothing to see at all – the glass was completely black and impervious. 2017 brought new style branding across the Loch Lomond range – these bottlings look much more like whisky now (straight-forward, modern and tradition), rather than vodka or over-priced water.


Posted 22 November 2018

I often select whiskies to write about because they exhibit characteristics of a particular topic that I wish to explore – examples of aromas and flavours, particular production processes, industry trends or just new/upcoming releases that folks are eager to hear about. But, other times, probably like you, I just drink what I fancy – no pre-planning, no preconceptions, no agenda, Posting on The Dramble on a daily basis rather necessitates this subconscious diversity. I don’t enjoy, nor muse about whisky because it all tastes the same. When you’re tasting thousands of expressions each year, variety truly is the spice of life.


Independent Bottlings

Cadenhead's


Posted 16 January 2019

Loch Lomond’s three stills, three peating levels and three yeast types allow for an impressive thirteen different styles of new-make spirit to be created. Of the peated output, Inchmoan is probably the most recognisable currently – the distillery has released half a dozen bottlings over the last couple of years. But, if you look a little wider you’ll find there’s a much greater canvas of smoky Lomond to explore.


Murray McDavid


Posted 29 July 2019

Grain whiskies often seem to divide enthusiasts. Whether it be their reputation as blend-filler, or the simple fact that grain distillers are about as picturesque as petrochemical plants, I know very few folks who don’t have a pre-formed view on grain – be that informed or otherwise. I’ve always been relatively agnostic myself – I’ve tasted some tremendous examples (usually very well-aged), but I’ve also experienced casks which to my mind had no right being bottled as a single cask or even a vetting. That said, in many ways, the same could be said of single cask malts – you win some you lose some. But, I’ve noticed over the past two years that bottlers have started to try to pitch grain expressions as an increasingly ‘special’ product – often without the quality of liquid to back up the marketing.


Scotch Malt Whisky Society


Posted 05 April 2018

Over to Loch Lomond distillery for this 10 year old Inchmurrin that has spent its entire 10 years maturing in a 2nd fill ex-madeira hogshead. Deep, Rich & Dried Fruits profile.


Posted 04 October 2018

More from Loch Lomond this month, this time in the form of Inchmoan. This example has been matured in a 2nd fill ex-bourbon hogshead for 10 years. Sweet, Fruity & Mellow profile.


Posted 01 February 2018

Loch Lomond produces a variety of styles of whisky, this one is an Inchmurrin. Its been matured for 10 years in a 2nd fill ex-madeira hogshead. Deep, Rich & Dried Fruits profile.


Posted 01 August 2019

There’s been a few SMWS bottlings of this particularly Lomond spirit style recently – and most of them have been memorably solid. This example has spent 11 years in a 2nd fill ex-bourbon barrel.

View on SMWS


Posted 31 January 2019

The Society continues its recent run of Inchmoan’s with an intriguing green label bottling that’s been drawn from a 1st fill ex-bourbon barrel. Lightly Peated profile.


Posted 04 July 2019

Inchmurrin that’s spent 12 years in a 1st fill ex-bourbon hogshead before being re-racked into 1st fill Vosges oak. Vosges comes from the forest of the same name located West of Alcace. Tight-grained and popular with French wine-makers since the early 1980’s. View on SMWS


Posted 04 October 2018

This Loch Lomond Inchmurrin has been matured in a 1st fill ex-bourbon hogshead for 15 years. Sweet, Fruity & Mellow profile.


Posted 03 May 2018

Loch Lomond’s heavily peated ‘Croftengea’ is more often utilised as a blending component than it is a single malt. I can find only 48 single malt examples of it on WhiskyBase and the Society have bottled 21 of these. Not seen on the Society’s outturn list for quite some years, this example also been subjected to a slightly unusual maturation, having spent four years in an ex-bourbon barrel before being transferred for some 11 years into a 2nd fill sherry cask – tired ex-bourbon? a leaky original cask? or just an inspired re-rack? Light Peated profile.


Posted 01 June 2018

A new SMWS bottling, this Inchmoan from Loch Lomond spent 15 years in an ex-bourbon hogshead and then was finished for an additional year in a 1st fill Sauternes cask. It’s almost red in hue. Sweet, Fruity & Mellow profile.


Whisky Broker


Posted 19 October 2018

I’ve spent the last few days musing on (but mainly lamenting) the whisky industries current pricing trends – today, seeing as it’s the end of the week we’ll shift the focus to something more positive. Independent bottlers provide enthusiasts with not just a wider selection of whiskies to choose from, but also a slightly different brand proposition – largely free from the constraints and limitations that the distilleries themselves are bound by. The growth of the industry has led to an explosion of new bottlers – just a few weeks back I was staggered by how many new IBs were in attendance at the London Whisky Show. But, many of these new bottlers and several of the longer established ones have been steadily increasing their prices. And then there’s Whiskybroker.


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