Color: Wax Paper
Nose: Briny salt water and very fresh seaweed, mussel stew, baseball cards and stale bubblegum, celery soda, immensely pungent yet sweet with hints of clear mushroom soup.
Palate: Much of the same on the palate, however, it's sweeter in the mouth than on the nose. Sweet jalapeño without the heat. Oily yet effervescent. Growing pepper mid-palate. Olive tapenade, dried papaya, still pungent as we near the finish
Finish: Powdered sugar, more jalapeño flavor (not heat). Long, long finish
On the label: A formidable opponent, or perhaps your best friend. Pungent earthiness and sea spray on the nose yet the palate reveals a rich smoky sweetness. The finish is long and engaging.
Built in 1965, the Loch Lomond distillery, located 45 minutes north west of Glasgow in the very south of the Highlands region, is one of the most unique distilleries in all of Scotland. The distillery is home to three very different types of stills: classic Pot Stills for distilling both peated and unpeated spirit, "Lomond/Inchmurrin" stills, also for distilling both peated and unpeated spirit, and column, or Coffey stills for distilling both unpeated and peated grain spirit. Loch Lomond produces 14 different types of distillate and uses 3 different types of yeast. They have capacity to produce 5 million liters of malted spirit and 18 million liters of grain spirit. Describing a house style is impossible!
The phenol level (peatiness) on the barley for this whisky is between 40-45 ppm.
Joshua's video review of this whisky is just below: