Review #28: Inchmurrin 15 Year

Distillery: Loch Lomod

Region: Highland

ABV: 46%

Age: 15 Year

Price: $5.50 for 30 mL sample

Color: 0.1, White Wine. Darn stuff is almost completely clear. Natural Color and Non-Chill Filtered.

Nose (according to the wife): It looks like a white wine and smells like a white wine. There’s a little bit of sweetness and it dries out your nose. The nose is exactly what you’d expect from a dry white wine.

Palate: Buttery shortbread comes through nice and strong accompanied some nice ripe cantaloupe melon. Despite the shortbread, it is really light on the tongue. With a bit of water, the cantaloupe moves to the front and center and pushes the shortbread off to the side.

Finish: Much like with the palate, that lovely buttery shortbread is the main note in the finish. The finish is nice and long—lingering even until you take your next sip. There’s a bit of nuttiness mixed in as well which is a little more prominent after some water is added.

Conclusion: This was my first venture in trying anything from the Loch Lomod distillery. I was surprised to see a 15 year old whisky come out so light in color. The shortbread is lovely and goes along really well with the fresh cantaloupe in the palate. I wish there were some more nuances to this as it is a little straightforward. This one was surprisingly “hot” reminding me of something either a lot younger or a lot stronger in content. Overall, enjoyable to drink but not something I’ll go searching for.

Final Score: 78

Scotch whisky review #28, Highland review #6, Whisky Network Review #38

Scoring Legend:

• 96-100: The perfect dram, nectar of the gods.
• 90-95: Near perfect, there is something truly special about this whisky.
• 85-89: Amazing, will always try to keep a bottle of this in my collection.
• 80-84: Very Good, maybe only one minor nitpick about the whisky keeping it here.
• 75-79: Good, quite enjoyable to drink.
• 70-74: Solid, wouldn’t go out of my way to get it.
• 60-69: Meh, still drinkable.
• Below 59: If you have a bottle of this, start cooking with it instead