Back into action with an Inchmurrin produced on the unusually configured (rectifying heads) pots stills located at Loch Lomond distillery. This bottling has spent 19 years in a 2nd fill ex-bourbon barrel.
Nose: Peach melba and quince jelly are joined by pink water biscuits and freshly baked shortbread. Aromats follow – rosewater, nutmeg, cardamom and cinnamon – a sprinkle of nuts away from reminiscing about Baklava. The addition of water results in pineapple chunks and cola cubes together with a sprinkling of potpourri.
Taste: Pineapple upside down cake and sugar dusted pink grapefruit sits with malt loaf, dusty gingerbread men and golden syrup. The development takes a somewhat more herbal trajectory – dried parsley and mint leaves alongside hessian cloth and black pepper seasoning. Reduction brings out a juicier character – tinned mango, lychee alongside fresh peaches and mandarin segments – these sour in the mid-palate and sit alongside yet more patisserie – freshly baked bread rolls and a handful of oatcakes.
Finish: Medium to long in length with unexpected meatiness from roasted ham alongside fading ginger spicing and a touch of mentholated oakiness.
An eclectic Inchmurrin that delivers a selection of unexpected aromas and flavours alongside its fruit-driven core. Dilution feels notably beneficial here – it retains the overall structure but emphasises the fruity distillate whilst keeping the ex-bourbon cask well in check.