Inchmoan 10-Year-Old Single Malt is born from a combination of malt whiskies from both a traditional swan neck pot still and a unique straight neck pot still. It’s matured for 10 years in a mix of re-charred American oak and refill bourbon American oak casks.
Appearance: Light, white wine. A chaotic swirl mark with many random length legs and teardrops. A sticky viscous film covers the inside of the glass.
Nose: Coastal notes, BBQ meats and smoke, honey and damp vegetation.
The smoke element turns ashy with time.
The ABV adds a nice hit of ethanol to the proceedings.
Some gently stewed orchard fruits (which I’ve noticed on many Loch Lomond offerings).
Palate: Vanilla and honey with a touch of sweet spice and black pepper. A tad cloying and the heat builds on the tongue.
There’s a sharper sweetness too, like strawberry sauce.
As I breathe in through the mouth there’s a nice subtle cooling effect, like faint mint.
The sweetness increases as the dram matures, as does the peat.
Finish: The sweetness and spice linger for a medium amount of time. It’s a nice balance between the two.
Overall: I really like this one. The flavours are all those that I like and they balance against each other very well.
It’s also a very friendly lightly peated dram, great for anyone transitioning into peated whisky.
