So, I must confess that I was very curious to taste this Croftengea bottled by SMWS. On the one hand, because it's a brand I didn't know very well, and on the other hand because my friends @mywhiskyrhum and @petit.malt had sold it (very) well to me.
At the same time, how can one not be curious about a juice produced by Loch Lomond? They have such a versatile production! They have eight single malts, including Croftangea, the second most peaty whisky after Inchfad.
Apart from the eponymous single malt, most of the whisky produced by Loch Lomond is intended for the production of blends. But of course, some single casks can be found at independent bottlers (especially for Inchmurrin and Croftengea).
Let's move on to the liquid. This young Croftengea spent six years in a second-fill bourbon cask, which gives it this straw gold color. The name chosen by the SMWS to baptize it seems unequivocal. Let's go !
Unsurprisingly, with its phenolic exhalations, it takes me to a chemistry lab. Then comes a sweet note of smoke that will intensify over the minutes, with sulfur and gunpowder. It's a rather evolutionary nose, with finally sea salt and earth.
In the mouth, it is unclassifiable, indescribable. Already, the integration of alcohol is sublime. It is a neutral pH, in the form of a phenolic, peaty and iodized mixture. The whole, with a rather surreal greediness.
The first final note concerns the earthy peat. It coats the palate as it goes along. Phenol, iodine and medicinal come back afterwards. The retro-olfaction leaves a note of white smoke.
It is one of the whiskies that we like to make neophytes taste because of their atypical profile. This Croftengea is absolutely confusing.