Inchmurrin That Boutique-y Whisky Company Batch 1
Inchmurrin is peated Loch Lomond, or rather one of Loch Lomond’s peated variants. It was supposed to be a medium peated and aperitif style, but who knows really, I haven’t met anyone who has had more than 3 Loch Lomonds (the more cynical might say there’s good reason why this is the case), and who’s to say the style hasn’t migrated over the years. I am still not sure whether Inchmurrin was distilled in a traditional pot still, or one of their Lomond-style half-pot half-column stills. Quite a bit on this very interesting distillery can be found in an earlier post here.
It is the second Inchmurrin in this duo which is really interesting. This was Scotch Malt Whisky Society’s first ever Inchmurrin and the distillation date (1966) tells you it was distilled just shortly after the distillery was re-established at it’s current location, and possibly when the distillation regime was not yet quite modern.
Inchmurrin, That Boutique-y Whisky Company, Batch 1, 54.7%
Nose: Isn’t Inchmurrin supposed to be medium peated? Can’t tell here, besides a faintly dirty buzzy soot and threads of wispy black smoke, but really the maturation speaks louder here, and it is quite interesting really. Can’t help but agree with what’s printed on the label – honey and thick marmalade, but also add seasoned leather, spilt beer drying on a pub table, bales of old brown paper, and fermenting fruit. Quite a bit of spice too. Interesting cask selection, great there’s no obvious excessive oak and that the previous contents of the cask isn’t too loud. Something different.
Palate: It’s actually a tad spirity and raw on the tongue, and the wood feels louder with these tannins. Some sawdust too. Still faintly dirty and phenolic, mouldy rags and the stale beer/fermented notes on the nose are much bigger here too. Much prefer the nose, which was quite nuanced next to this blocky somewhat rough palate.
Finish: Medium, sawdust, and fermenting notes again. Kinda quirky..
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