It was time to review a whisky for a second time, that is what I thought spontaneously. The last time I wrote about Inchmoan 12 yr, Loch Lomond Whiskies, was during a tweet tasting organized by The Whisky Wire in the summer of 2017. Soooooooo that’s a while ago.
Now, It was a cold winter’s day when the thought came to mind, that I wanted to try this whisky again, just a feeling, a hunch. And it was a good feeling for I really enjoyed this dram. But this time it was a wee bit different.
- Color: Lovey gold
- Nose: Mint leafs, warm toffee, burned brown sugar, antique wax, leather, hints of medicinal, stewed green apples and pears, vanilla, sweet honey complexity of different kind of nuts, think about almonds, walnuts and even pistachio
- Taste: Again toffee, great combination of cinnamon and spicy peppers, complexity of mentos gum, almonds, tropical fruits like banana’s, mango, there is a lot of fruitiness to discover and also peaty influence with a great combination of nuts plus fresh vanilla
- Finish: Sweet warm and lingering
(This whisky is matured for 12 years in a mix of recharred American oak and refill bourbon American oak casks)
In the other review about Inchmoan 12 yr I wrote the following:
I love to add some water into the whisky, just a drop, to see what it does. But it is for yourself to find out whether you like it or not. It was amazing with the Ichmurrin 12 yr, it had a “wow” effect on me. Fantastic!
This time I had another thought when adding some water. The palate opens up, but I do preferred neat above adding a drop of water to the whisky. Perhaps it’s my age, (hitting 40 this year) or the time of year for it’s now a winter instead of summer.
That’s an interesting question:
Does a season have any influence in the way a whisky smells and tastes like? Is there any difference between tasting a whisky during spring, summer, autumn or winter?
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