Inchmoan 12-year-old

sensation of port wine and sherry mixed. peat a little carnivorous, caramel melted, and candied fruits, a little maderized.

Interestingly spicy on the nose, rather strange and extremely dry in taste and finish. No, I don't like that at all.

Cant wait to try this, enjoyed the lock lommond inchoman 12yo with out peat

Smell: Hay, stable, oak, baked bread, lots of herbs and grains, wet autumn leaves, bacon, cigarette smoke Taste: Slight sweetness, slight saltiness, minerality, soot, honey, maple syrup, medicinal, iodine, bacon,

loch lomond and a peaty version

Pretty nice one, although it needs some time. Things start a little light, but it's getting more powerfull after some while.

Much more than expected for a scotch in this price range! A great drop

Orange, nice smoke, slightly reminiscent of a campfire. Herbs, rosemary, thyme. Short finish, but alcohol well integrated. Viscous on the tongue. Nice whisky!

Tasted at WTF2017 - August 2017 Older Loch Lomond whisky wasn't really one of my favourites, but I heard good stories about it lately, including the hype around the "law and order Whiskynerds bottlings" So i gave this one, together with the standard Inchmurrin 12, the Madeira finish and the Loch Lomond Single Grain a try. I must say, am impressed, quality drams. For this one: I really like this one, it has the same body and style as the Inchmurrin 12, but now with peat. Not that Islay peat, but clean peat as you can have in Ardmore. The peat is nicely in balance with the body :)

Wet cardboard and earth/mud type of smoke/peat, Unique, but not my style honestly. Other than that, honey, malt, gentle spiciness. Some bitterness emerges on the palate and in the finish.

Loch Lomond is nor a big or good name in whiskyland. This is by far not a bad whisky. But the colour? It is almost orange?

Deliciously peaty, smoky, with notes of fresh exotic fruits and citruses.

A miniature of this is probably enough...

too much peat in the nose. delicious taste

A young but interesting malt. It's fresh and meaty, distinct powdery texture. Falls flat on the finish which is a shame but all by all not bad!

A cool multi-faceted smoky whisky with memorable features.

Not a peat or smoke enthusiast. This is a nice entry into this genre.

After enjoying the Inchmurrin 12 Island Collection I was looking for this one, but somehow it did not click the way I hoped it would. Not overly smoky, but the malt comes across pretty sweet and a bit too simplistic. Solid entry malt but not for me.

interesting, complex and unconventional

https://whiskylovingpianist.wordpress.com/2018/03/22/malt-n-copper-loch-lomond/ Loch Lomond had the first charring machine in the UK, back in 1994. Charring at LL starts at 300°c, increasing to 500°c for a medium char. A 6-7 minute char at 700°c reaches [Ardbeg] Aligator levels where the inside of the cask is effectively destroyed. Inchmoan mean island of the peat. This smoker is made up of straight-necked & pot still distillate [a 66/33 ratio], with a peat level of 50ppm. LL make a medicinal peat and a spicy peat spirit, maturing them separately for around 12 years in re-charred US casks before marrying. This process creates a uniquely different peat style. N: Peppery & salty start with peppered ham, plimsolls, lamb and muddy white pepper. Reminds me of SMWS’s recent Laphroaig releases. T: More of that SMWS Laphroaig style [though lighter], with flavours of turkey, flakey pastry, white pepper and spice. F: Muddy ash and vanilla. C: Abound with family character.Scores a B-

Color: rich brown, matched to the tone of the box. Body: dense, oily. Nose: heavy; smoke and buttery-creamy motifs dominate, through them the nuances of ripe fruits and spices, herbs hardly show through. First of all, smoke from a fire when smoking meat, smoked bacon, a lot of candle wax or even glycerin from a vape, a significant amount of vanilla. All other flavors are revealed reluctantly and follow the residual principle. Rancid sunflower oil, rubber, caramel, coffee, dried mushrooms, rotten leaves in the autumn forest after rain - all this seems to give off re-baked American oak barrels; and motifs of apples, pears, mango and spices (anise, cloves, cumin and ginger in marinade) - refill bourbon casks. Taste: rich, powerful. Slightly salty at the beginning (sea salt and some seaweed and medicines), then sweet vanilla and caramel show through, smoke from smoked bacon, then comes a blast of spices (ground black pepper, coffee of the most powerful roast, cloves, ginger and anise). It combines with a slight acidity of lemon, and then recedes to give freedom to fruits (green apples, pears, peaches, mangoes). Finish: medium or slightly longer in duration, dry. Peat, bacon, caramel.

Not a peat or smoke enthusiast. This is a nice entry into this genre.

Fire Basket Inchmoan is the heavily peated variety (50ppm) from Loch Lomond, in which different kinds of peat are used to dry the barley. Part of the spirit is distilled in a regular pot still, while the remainder comes from the special Lomond Still. The nose reminds me of a fire basked. There is both lots of sweetness and a bit of saltiness detectable. Quite pleasant. Ship’s rope. Sea weeds; But also lots of citrus in the guise of lemon and lime. Add some roasted nuts. Wet leaves. Wet clay. Some pears and litchi. I am quite fond of this, to be honest. When tasting blind, you might just confuse this with an Islay. Dark and sweet notes are joined by sweet peat (without the typical Islay medicinal traits though) on the one hand and maritime notes on the other. Some green garden herbs and peppers, but most of your tastebuds’ attention will be drawn by pomelo and lemon in a smoky jacket. All good, I have to say. The finnish, which is quite long, offers touches of ashes and some cold coffee. Well, this is almost as good (although quite different) than the Inchmurrin 12 (from 2017!), but lacks a bit on the fruity notes. Lovely peaty whisky, though!

This is a different style of peat I never encountered before. I quite like it but don't love it. Many interesting / less common flavours pop up, which make it good in it's own way! I compared to it to the new 2020 version with a newly designed bottle (wb id 164884), but I enjoyed this 2018 version more.

Reviewed in my blog:https://iwriteaboutstuffilike.com/2017/10/05/inchmurrin-12-and-inchmoan-12/

If you like Ardmore and/or Ballechin around the 12-year mark, you can give this a shot. Herbal Highland peat galore.

Nice discussion during a tasting evening

a beautiful goalie with character, different from Islay, very different, but with a certain recognition value, and therefore an exciting thing. It also tastes good.

Nose: Light and spicy. Smoky and peated. Bacon. Woody and peppery. Taste: The savour is sweet and salty. The consistency is oily and the body is average. Dried fruits pie and cake. Honey and vanilla. Peated, salty and meaty. The finish is average but sweet, smoky and peated.