Sat on the shores of Scotland’s second most famous body of water, Loch Lomond distillery one of the country’s most versatile distilleries. It is the only Scottish distillery to produce both grain and single malt whiskies on the same site, making a huge 10 million litres of the former and 2.5 million litres of the latter each year.
The distillery counts a number of whiskies amongst its brands, including Littlemill, Glen Scotia and Inchmurrin (which I’ve written about previously), along with of vodka and gin brands. But today, as part of a #WhiskyFlashBlog organised by The Whisky Wire, I’ll be reviewing the new Loch Lomond Single Grain bottling.
Grain whiskies are usually made from a mixture of grains, mainly wheat or corn, with some barley thrown to assist with fermentation. However, in what I believe is an industry first, Loch Lomond’s grain bottling has been created using 100% barley. And what distinguishes it from the rest of the Scotch market (traditional single malts need to be produced with 100% barley) is that it’s produced in a continuous Coffey or patent still, which is capable of producing spirit on an industrial scale.
Smells a bit like walking into the Tuck Shop at school – especially Foam Shrimps and Fruit Salad Chews. Quite a lot of pineapple and, after being left for a few minutes, oaky vanilla from the wood emerges. As with many grain whiskies, it has a very smooth mouthfeel. But this is only at the start, as by the time it gets to the back of the palate, it has a bit more of a bite. Lots of creamy strawberry yoghurt and vanilla, with a dash of black pepper.
As someone who normally finds grain whiskies a bit “meh”, this was an extremely pleasant surprise, with the different textures on the palate bringing a interesting dimension to the dram.
For more on Loch Lomond Distillery, log-on to its website: www.lochlomondgroup.com