Loch Lomond Inchmurrin 18 Year

This is the second instance where the Loch Lomond distillery has come close to impressing me, as this 18-year-old Inchmurrin not only satisfied my curiosity but also brought joy. The aroma is dense and rich, full of tart berries like rowan or lingonberry, with some dusty and stale undertones. It also possesses significant sweetness and spiciness, reminiscent of sweet chili bubblegum, with just a whisper of maple syrup, vanilla, cardamom, a handful of raisins, a bit of cinnamon, and milk chocolate. The taste is similar to sherried whiskies, although the label provides little information about the cask. There's a distinct, rich flavor of milk chocolate infused with raisins and spices, dates, almonds, apricots, licorice, and barberry, along with Diet Coke. The aftertaste is powerfully spiced, even peppery, with notes of honey and cinnamon. While it might seem harsh at certain points, that's merely a poor initial impression. Inchmurrin 18, in contrast to the 12yo or the Original, demonstrates greater potential for balance and has its own unique taste profile, leading to a higher appreciation score, even though it hasn't entirely shed those unpleasant damp, dusty notes. Overall, this whiskey falls short of being a masterpiece, but it's a pleasant, fairly complex, well-composed spirit with a value that aligns with its price.

A somewhat obscure Island whisky; not only had I not heard of it before last night, it's so unknown that none of my three whisky apps have any reviews for it. Bottled at 46%, it has a very reddish hue. On the nose, the alcohol note is far too strong, preventing any other notes from emerging. My nose has been trained to ignore alcohol notes in whisky, but this one was very potent, allowing me to smell nothing but alcohol. I immediately decided to add a couple of drops of water and let it sit for a few minutes. A very, very, very pungent peat appeared, with hints of chocolate and nuts, like a Snickers bar. On the palate, it's most interesting; I detected caramel, a gentle spiciness, marzipan, toasted bread, and cardboard. The finish is medium with a medium body, elegantly filled with peat. Overall, it's a different experience. The nose is the weakest part, losing points there. The palate is very intriguing with non-traditional notes.

The solution to whatever seems peculiar about Loch Lomond's products, apparently, is time. This 18-year-old transforms that peculiarity into a delightful malty note on the nose, accompanied by some subdued vanilla and caramel, as well as nutty characteristics. On the palate, it's quite enjoyable – toffee and butterscotch are prominent and evident, but neither is excessively sweet, and they are complemented by almond and spice notes. It leaves a pleasant, long, beautiful lingering sensation on the palate. Truly quite nice, though expensive.

Second tasting. The menthol is still present in the finish, similar to the 12-year-old and Madeira expressions, but it's much more subtle and doesn't hit you forcefully. However, the flavor lacks richness and is quite one-dimensional (faint, undifferentiated dark fruits). A terrible dram. Only the Madeira expression is actually good among the three. I don't know why I thought it had good viscosity during my first tasting; it doesn't this time.

Excellent whiskey, with scents of mild peat, brine, and delicate sweetness (more akin to Bruichladdich than Lagavulin). The palate features cantaloupe with bitter cacao nibs towards the finish, perhaps also some black tea. It's full-bodied and oily with a lengthy finish.

The nose has some fruit and vanilla, with a lot of wood from the cask. The palate is creamy and sweet, like sucking on a lollipop, very rich with a bit of fruit and spice on the finish.