Loch Lomond Peated Single Grain
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Based in the Highlands, Loch Lomond has one of the most unique still set-ups in the whole of Scotland. Though the distillery site dates back to 1814, Loch Lomond as we now know it first distilled in 1966. It was producing malt whisky until its grain distillery opened in 1994, when it became the only distillery in Scotland producing both malt and grain whisky. It currently boasts three different still set-ups, with the original Lomond stills (a combination of pot and column stills), traditional pot stills, and Coffey column stills, giving it the option to produce a plethora of different spirits.
This particular bottling is produced using heavily-peated malted barley distilled in a Coffey still, which was patented in 1830 by Aeneas Coffey – though it’s usually used to produce grain whisky, rather than malt whisky. It’s then matured in a combination of first and refill American oak ex-bourbon casks, adding a bundle of ripe fruit and sweet creamy notes to the smoky spirit.
Sweet, smoky, and spiced, with jammy berries, crisp pear, and woody vanilla pod. A touch medicinal without being overpowering.
Singed heather, lemon curd, and zingy green apple, with more peat smoke in the background and a touch of anise.
Ground black pepper and fragrant smoke, with pear sponge cake sweetness.