As Inchmurrin is distilled in a Lomond Still with a straight neck – hence caught at a surprisingly high ABV of around 83 to 85% - it remains very fruity (which is also due to the extremely long fermentation time). This matured for 18 years and comes in the new packaging that looks much more stylish (I think) than the wild disco cows. Inchmurring, by the way, is named after the largest island in the Loch Lomond.
Ouch, this nose is surprisingly oaky, I have to say. Loads of wood, that seriously hamper the fruit. Reminds of whole meal bread, wood shavings and nuts. Breakfast pastry. Oranges and caramel. The spices even remind me of the oriental kitchen.
On the palate… loads of tannins, that’s just the way it is. Then quite a few wood spices such as ginger, liquoirice, upholstered with cocoa and aspartaam – what a pity. Hint of caramel and chocolate. Rather dry. Orange rind. Pineapple.
The finish is long, but too bitter and dry to be enjoyable.
I’ll have two of the new 12 Year Old instead, thank you very much.