Bottled on the 14th of november 2012, we have here an Inchmurrin which is a Single Malt Whisky made at the Loch Lomond distillery. Loch Lomond was founded in 1965 and distillation started a year later. On site there is a malt distillery as well as a grain distillery. The distillery has two copper pot stills and four stills with adjustable rectifying columns (for Single Malt production). Because of these different stills and the fact that the rectifying columns are adjustable a series of different Single Malts can be made. Today Loch Lomond produces the following Single Malts: Loch Lomond, (Old) Roshdu, Inchmoan, Craiglodge, Inchmurrin, Croftengea (heavily peated), Glen Douglas and Inchfad.

Since 1993 also a Coffey still is placed for Grain Whisky production and therefore the company is able to produce a Single Blend named Loch Lomond (you’d think they were good at making up names for their products)

Color: White wine.

Nose: Extremely malty, grassy and has notes of lactic acid. How’s that for a start! We continue with cardboard and a strange kind of acidity. Vegetal and woody. Toasted wood which makes the whole rather spicy. Slight whiff of menthol. When you let it breathe a while in your glass this is actually not a bad nose, the strange funkiness that was there in the beginning dissipates, to give us a more normal nose.

Taste: Grainy, very grainy. Neutral. It tastes like a Vodka on wood. It ís a Single Malt, so what happened in those casks over all those years? Grain and wood, not a lot more actually. Freshly cut baguette with its paper bag. Hint of vanilla. It isn’t sweet and has only a hint of bitterness. Finish is uneventful, and the higher strength gives it some staying power. But nothing really special stays behind.

First of all let me say that the bottle looks very nice when you have it in front of you. Highest marks on the packaging. The Whisky itself seems almost like a Grain Whisky that was aged in a bunch of rerererefill casks, very inactive indeed. Probably the most neutral Single Malt Whisky I ever tasted. Let’s make it my 70 points benchmark.

Points: 70