Not a lot of people know about these hidden heavily peated gems, distilled at the Loch Lomond distillery during the mid-2000s. Named after a small island in Loch Lomond, it is big and bold in aromatic flavours and phenolic content. This single cask Inchfad got distilled in 2007 and matured on an ex-bourbon barrel. After 14 long years the cask yielded 187 bottles at 56.6%. Like a midnight bonfire during wintery conditions, expect lots of peat smoke, tar and gasoline fumes. However it’s not only the ‘dirty’ notes that come through: freshly squeezed orange juice and hints of lemongrass make this a very interesting whisky to explore. Wait a little longer and freshly mowed grass will reveal itself as well. Peat, peat, peat and a light saltiness can be picked up straight after sipping this bad boy for the first time. Thereafter take your time to explore the depth and complexity behind all this peated violence. Liquorice root, cooked vegetables, raisins, apple sauce, porridge and even a little vanilla. This is one for the real peat heads out there – and for those that like to explore on the cold snowy nights ahead. As always: tread carefully, this will seriously heat you up!
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