Our Master Distiller Bill White selects individual casks matured exclusively in traditional American oak whisky barrels before marrying them together for a further maturation in casks that have previously been used for making Madeira wine. The Maderia cask finish enhances the orchard fruit character of peach and pear with marzipan and nutmeg coming to the fore, giving a dry nuttiness to the long, oak finish. Inchmurrin Madeira Wood Finish is non chill-filtered, to keep things as nature intended.
The enchanting Isle of Inchmurrin is the largest of Loch Lomond's islands and was once home to a chapel built by Christian monks in the 7th century. Known as the 'Grassy Isle' it is soft, rounded and wonderfully wooded attributes sought after in many a malt. Large enough to support a small community, Inchmurring lends its name to three distinctive whiskies in the island collection. Each unique, but all sharing the characteristics which make this range beautifully different.
Well, yes and no. It is much like the nose on the palate. But the herbal notes of rosemary and thyme are more harsh on the taste. I do get a sweet, fruity, creamy fruit smoothie, tropical fruit, honey, red berries and red forrest fruits mixture also that makes me smile a bit. It does gets warmer and sweeter with time, but also gets a high bitter note in the end like liquerish wood chewed too long? Finish not that long, and that bitter note really made my smile go away again. Too bad... If you like the wood bitters, you will like this for sure, just like in the 12 year old with the strong citrus bitter notes. Scoring me a small 7 at this time out of 10.