My host and miniature sipping cohort unabashedly admitted this particular bottle was picked up purely because of the distillery name – Loch Lomond – and its association with a fictitious whisky that would regularly make its appearance in Tintin comics as a favoured drink of Captain Haddock!
Regardless of inspiration, it was good to have an opportunity to sample an Inchmurrin with Madeira finish!
Loch Lomond actually produces whiskies under a range of names – Craiglodge, Croftengea, Inchfad, Inchmoan, Old Rhosdhu – of which Inchmurrin is only one and known for only containing whisky from the pot stills with rectifying heads.
Loch Lomond is also a relatively newer distillery – 1st opened in 1966 – with the ability to produce both malt and grain whisky plus use three different types of stills – two traditional pot stills, four ‘Lomond’ stills and one column still.
And what did we find?
Inchmurrin Madeira Finish 40%
- Nose – Instant iodine when freshly opened that quickly disappeared to reveal dry cherry wood, cranberries and sour red cherries, became increasingly sour but not in a bad way – more tart than anything else
- Palate – Surprisingly soft light cherries, sharper if you took a big swig, yet overall fruity
- Finish – Light sweet spice
Overall we decided this is a ‘day drink’, not complex, not challenging, yet it was also edging on being refined and feminine.
We thought perhaps it may be a whisky to enjoy in a hot climate when in the mood for something veering towards sour rather than saccharine sweet. The light cherry quality was actually quite appealing in its own way.
In this case, the underlying light whisky did get a nice ‘boost’ from being finished in fortified Madeira wine cask…
What do the folks over at Loch Lomond have to say?
- Nose – Fresh citrus orange bursts on the nose giving way to almond marzipan comes through with nutmeg.
- Palate – Velvet smooth and welcoming on the tongue. Fruity character of peach and fig is overlaid with rich butterscotch and delicate walnut.
- Finish – Long finish, dry grape tannins and oak, lingering nuttiness.
What did we try in our miniatures session?
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