April 28, 2015

A trio of Inchmurrin

Another malt that’s quite uncommon. In any case, we haven’t done many Inchmurrin sessions on WF. As for what Inchmurrin is, you may remember that it’s one of the variations made at Loch Lomond Distillery. I remember Inchmurrin could be a little feinty.

Inchmurrin 15 yo 1996/2012 (43%, Signatory Vintage, refill butts, casks #24+25, 1409 bottles)

I’ve always liked this ‘budget’ series by Signatory, there were quite a few cheap gems in the past. Colour: white wine. Nose: starts with these slightly dirtyish bready notes that are unmistakable, and would rather go on with cumin bread, hints of aquavit, plenty of ginger ale and touches of fennel. There’s a dustiness over all this, but in a way, it’s enjoyable malt whisky because it’s extremely cerealy. Mouth: I have to say some American experimentations with malt whisk(e)y aren’t far from this. Some oak, ginger, caraway, roasted sunflower seeds, poppy seed bread, then this dusty side again. White pepper, ale, bitter hops… I don’t think anyone will find more ale-y malt whisky. Good body at just 43%. Finish: rather long, with some kummel, juniper, more ale, and plenty of wholegrain bread. Forget about baguette. Funny coastal touches on the aftertaste. Anchovy paste? Comments: had I tried it blind I’d have said this is some American whiskey. Not bourbon! I like this rather unorthodox style. SGP362 - 79 points.

Inchmurrin 21 yo (46%, OB, +/-2014)

The owners have tried hard to push the brand in recent year, but I find the ‘new’ packaging highly unlikely. Breaking codes is great, but risky (that’s smart, S.) Colour: gold. Nose: herbal teas galore! That usually means fresh oak. I find a lot of eucalyptus, grass, green tea, fresh bread again, whiffs of sour ale (again) and a little stale vinegar, Belgian white beer, then rather more vanilla and butterscotch, while the whole becomes rounder and a little softer. Mouth: rather hard, oddly lemony, peppery, bready in the wrong way (dust and crumbs), with notes of dough, baker’s yeast, and then more ‘chemical’ lemon. Macdonald’s Sprite. Yeah, it does become kind of fizzy/spritzy. More ginger ale? Finish: rather long, with a dusty oak. Not quite. Comments: I liked the 15 (WF 79) and the 18 (WF 80) better. And the younger Signatory. SGP:451 - 70 points.

Inchmurrin (54.7%, Boutique-y Whisky Co., 543 bottles, 2014)

This very strange baby fetched Silver at the Malt Maniacs Awards last year. Did my dear colleagues become mad, or is it brilliant whisky indeed? Let’s see… Colour: full gold. Nose: remember those anchovies in the Signatory? Well, this one does start a little maritime indeed, with a curious mix of sea breeze and… could that be quince jelly? It’s also got notes of putty and paraffin, certainly some oak sawdust, and then youthful touches of marshmallows, orange bonbons, and lastly, green tobacco. The thing they smoke in Indonesia… With water: little changes. Maybe did it get more croissanty. French breakfast! Where’s the armagnac? Joking… Mouth (neat): a modern concoction, very well made, with a zesty/orangey side that mingles with some soft and spicy oak, some buttered caramel and some Danish pastries. In the background, rather dill, aniseed and cumin. That means that that bready style is back, indeed. With water: excellent now. Reminds me of a super-young Aultmore by the very same Master of Malt and affiliated entities. Some great oak must have been used. Finish: not very long but clean, sweetly oaky, pastry-like, with some oranges in the aftertaste. Comments: I don’t want to know how it was made, neither do I need the age. And it’s got something American again. SGP:551 - 85 points.

Check the index of all Inchmurrin I've tasted so far