So much whisky, so little time | Singapore | Tasting Notes

Inchmurrin That Boutique-y Whisky Company Batch 1 vs Inchmurrin 31 yo 1966/1997 Scotch Malt Whisky Society 112.1

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..


Inchmurrin 31 yo, 1966/1997,  Scotch Malt Whisky Society, 112.1, 50.2%

 Nose: Like stepping through a time portal, vastly different spirit. This one is just so ‘old-timey’, no noticeable oak at all, or peat for that matter. Instead its got a thin phenolic earthiness with scents like dried out celery, or is it musty celeryseed, wax drippings, the odour of oil clinging onto well used copper pans – somewhat clean but also stubbornly oily. Old leather, forgotten herbs hanging in the spice cabinet, bark scrapped from a sappy tree. It’s s style some might say has nothing sweet or sexy, but I think it has lots of personality and charm, and feels very genuine. And eye-opening.

 Palate: Clean and oily at first, then surprise .. there’s some oxidised green fruit here, and a pile of last week’s cut grass, brown paper, wet hemp. Brigade MT line at 5 am, quite some clean phenols actually as opposed to ‘peaty’. Somewhat firm mouthfeel too, with a good oxalic acid bite. I find this quite enjoyable.

 Finish: Long and quite toothy, acidic bite lingers and, like the nose, remains phenolic in a light and clean sort of way.

As expected, not getting much in the way of family resemblance here, other than some light phenolics and a dirty oiliness.

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This entry was posted on May 8, 2017 by in Inchmurrin, Loch Lomond and tagged , .
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