Inchmoan is the heavily peated variety (50ppm) from Loch Lomond, in which different kinds of peat are used to dry the barley. Part of the spirit is distilled in a regular pot still, while the remainder comes from the special Lomond Still.
The nose reminds me of a fire basked. There is both lots of sweetness and a bit of saltiness detectable. Quite pleasant. Ship’s rope. Sea weeds; But also lots of citrus in the guise of lemon and lime. Add some roasted nuts. Wet leaves. Wet clay. Some pears and litchi. I am quite fond of this, to be honest. When tasting blind, you might just confuse this with an Islay.
Dark and sweet notes are joined by sweet peat (without the typical Islay medicinal traits though) on the one hand and maritime notes on the other. Some green garden herbs and peppers, but most of your tastebuds’ attention will be drawn by pomelo and lemon in a smoky jacket. All good, I have to say.
The finnish, which is quite long, offers touches of ashes and some cold coffee.
Well, this is almost as good (although quite different) than the Inchmurrin 12 (from 2017!), but lacks a bit on the fruity notes. Lovely peaty whisky, though!