Loch Lomond had the first charring machine in the UK, back in 1994. Charring at LL starts at 300°c, increasing to 500°c for a medium char. A 6-7 minute char at 700°c reaches [Ardbeg] Aligator levels where the inside of the cask is effectively destroyed.
Inchmoan mean island of the peat. This smoker is made up of straight-necked & pot still distillate [a 66/33 ratio], with a peat level of 50ppm. LL make a medicinal peat and a spicy peat spirit, maturing them separately for around 12 years in re-charred US casks before marrying. This process creates a uniquely different peat style.
N: Peppery & salty start with peppered ham, plimsolls, lamb and muddy white pepper. Reminds me of SMWS’s recent Laphroaig releases.
T: More of that SMWS Laphroaig style [though lighter], with flavours of turkey, flakey pastry, white pepper and spice.
F: Muddy ash and vanilla.
C: Abound with family character.Scores a B-