Loch Lomond 2011 KWM Cask #5733

Tasting Notes

Andrew's Tasting Note

Nose: honeyed, grainy, and creamy, with floral top notes; Granny Smith apples, poached pear, and assorted fruit flavours of Jelly Bellies; crystalized honey, sesame snaps, and tulips on a warm spring morning.  

Palate: round, sweet, floral, and very fruity with decadent spices; so juicy, more apple and pear, as well as all manner of fruit-flavoured Jelly Bellies: melons, orange, lemon, kiwis and more; sweet honey, French vanilla, and white chocolate; the spices build and add warmth to the oily palate; pickled ginger, cinnamon hearts, and cardamom; malt, toasted oak, and more floral tones to round things out.

Finish: long, coating, and decadent with more juicy fruit, warm spices, and toasted oak.

Comment: this very fruity young Loch Lomond is a bargain, and very approachable given its abv; we've become fast fans of Loch Lomond whiskies over the last 3-4 years; they are grossly underappreciated, and this is solid proof of that!  

Producer Tasting Note

"Juicy apple and caramel sauce are wonderfully balanced with honeyed peaches and zesty lemon peel. There is some fresh coconut and vanilla cream before orange marmalade and gentle oak spice."

Distillery

Originally written by Evan in blog posts for our 2019 and 2020 KWM Whisky Calendars.

Founded in 1965, Loch Lomond is a bizarre operation that is capable of making multiple different styles of spirit all under one roof. It is capable of producing Single Malt, Single Grain, and Blended Whisky entirely at one site. It can and does do this, and it also makes Single Malt in and a wide variety of styles, including both peated and unpeated types.

There are a total of thirteen stills within the Loch Lomond Distillery, however, they are definitely not all the same. Included in this number are your typical swan-neck style pot stills: the type you see at most Scottish distilleries that make single malt whisky. Beyond that though, things get weird. There are also three pairs of straight-neck pot stills, which are sometimes called Lomond stills. One of these pairs has a water cooling system installed on the top of the still that the heated vapour hits before going through the narrowing neck/pipe for collection. This results in much more reflux and leads to a lighter, softer, fruitier spirit being produced.

Last but not least, there is a six-story Coffey/column still that is actually split in two to accommodate the three-story building it resides in. This still is used to distill malted barley, but due to SWA regulations it still must be called Single Grain spirit in style

With this unusual combination, Loch Lomond Distillery is capable of producing its own blended whisky entirely on-site, without having to source whisky from other distilleries. It is one of the very few (possibly only) active distilleries to be able to do this.

In all, Loch Lomond makes ELEVEN different styles of spirit on a regular basis. For official bottlings, it currently focuses on three styles for regular releases. We are going to taste one of them today.  Another point worth mentioning that goes along with this: Loch Lomond also uses a total of three different types of yeast in fermenting the malt. The yeast used is selected based on the style they are looking to create. They of course use a Distiller’s Yeast, which does have different strains but is typically meant to be high yield when it comes to converting sugars to alcohol in the mash. The other two yeasts used are actually meant for wine fermentation though, including one typically used for Chardonnay grapes. The bottom line for all of this is that no matter how strange you think Loch Lomond might be, they have found even more ways to be confounding that we probably don’t even know about yet.

Above: A picture cribbed from Loch Lomond Distillery's website showing a distiller peering into the spirit safe and trying to remember exactly which style of whisky they were producing that day.

The Inchmurrin style made by the distillery is named after the largest island within the Loch itself. At 120 hectares in size, it is the largest freshwater island in the British Isles. The Isle of Inchmurrin – or Mirin’s Island – is named after St Mirin. A monastery built on the island in the seventh century held a chapel dedicated to the Saint, though only ruins now remain.

Inchmurrin bottlings are typically created from whisky produced using straight-necked Lomond stills. They are typified by light and fruit-forward style in comparison to the fuller-bodied, spicy and lightly peated Loch Lomond and heavily peated Inchmoan releases. 

The Inchmurrin style is named after the largest island within the Loch itself. At 120 hectares in size, it is the largest freshwater island in the British Isles. The Isle of Inchmurrin – or Mirin’s Island – is named after St Mirin. A monastery built on the island in the seventh century held a chapel dedicated to the Saint, though only ruins now remain.

The name Inchmoan comes from an Island in the freshwater Loch Lomond. It is low-lying and contains marsh areas, woods and grassland. It was once a source of peat fuel for the nearby village of Luss. It is currently privately owned but parts of the small island are used by campers and as a picnic area.