Loch Lomond 8YO Distillery Edition 5, 59.1% - Whisky Wednesday

Loch Lomond 8YO Distillery Edition 5, 59.1%
One of the reasons that we've all come to love Loch Lomond is experimentation. Not many other distilleries have four different types of still, their own cooperage, or as huge amount of unusual and standard liquid as Loch Lomomd. But what is most important is that if it works then they sell it! At a rather affordable price, too.
This is an 8YO release that was taken off of their straight neck pot stills at 85% ABV, then matured in a selection of American Oak casks. Prior to this very high distillation point, the mash was fermented using Chardonnay wine yeast. All of these rather incredible points have concluded in a very approachable cask strength liquid that smells like butter in all of its glorious forms.
This bottle costs £57, with free shipping, there were 68 left when I bought it, so probably not many left now. But it's worth keeping an eye on Loch Lomond's website in the future to see what other incredible releases pop up. Another contender for bargain of the year!
#whisky #whiskywednesday #thisiswhiskywednesday #whiskey #lochlomond #singlemalt #Scotch #Americanoak #caskstrength #naturalcolour ##nonchillfiltered #limitedrelease #smallbatch #Manchester #hashtag

[@jbar6284]

Nice review, thanks Phil. "Chardonnay wine yeasts" is an interesting puzzle. Chardonnay is not classed as an "aromatic" wine variety in the way that, say, Riesling is. Chardonnay wines are (not always, but often) aimed at developing textural properties and sometimes savoury notes, rather than primarily/only fruity ones. Winemakers may use cultured/lab yeast strains, but it's also not uncommon with Chardonnay for them to instead try to use "wild" yeasts--found floating about in wineries, vineyards, etc. "Wild" yeasts add complexity to wines in several ways, but not least/primarily in being a collection of different yeasts and not a single strain/mono-culture as with lab varieties. I don't know, but would imagine LL and perhaps other distilleries have experimented with a range of different wine yeasts--there are hundreds if not thousands--and they likely won't have wanted the uncertainty of "wild" yeasts--where fermentations can be prone to "sticking"/not completing, and may require more effort/interventions to "manage" in the winery/distillery. Why Chardonnay wine yeasts may work better(?) with malted barley for creating fruity/aromatic characteristics than those used with/for aromatic grape varieties like Riesling may be an interesting topic for Michael Henry or others. It's important to note that it's not just the yeast strain alone. For wine it's the combination of the yeast strain and the grape variety, and it's the grape variety that's classed as "aromatic" (in the case of Riesling and some others), rather than the yeast strain itself. In the case of this whisky, it's again not just the yeast strain alone but in combination with the malted barley. Also note that "aromatic" grape varieties like Riesling often only undergo a single yeast fermentation whereas non-aromatic varieties like Chardonnay, some other whites, and virtually all reds may undergo a (partial or full) secondary, malolactic fermentation which converts malic acid into lactic acid, and again has textural and flavour-complexity implications for the resulting wine.

[@WhiskyWednesday]

This is remarkably informative! Thank you for this! I'll pin this comment.

[@peterlee2279]

Great review Phil. The distillery editions have an effervescent to them all. But with this one you have to hold it in your mouth to feel that sensation. You’re absolutely spot on with the notes. I have very fortunately been to Loch Lomond distillery for a 6 hour tour with Michael Henry which isn’t available generally. Such a wonderful insight to the industrial distillery.

[@AndrewJF99]

Every single one of the Distillery Editions has been excellent for the money. No brainers all the way.

[@WhiskyWednesday]

I'm so annoyed I only paid attention to this one! They're all on the list now.

[@richardjohannesT]

Lomond still + fruity make (e.g. long fermentation, esp with ale/wine yeast) is a classic combo. I think part of the inchmurrin distillate uses wine yeast as well. The standard 12 is great, but if can get your hands on the whisky sponge 15yo out right now you won’t be disappointed.

[@WhiskyWednesday]

I have a sample of that somewhere...must find.

[@DrunkDelilahBrewery]

Never apologise for a snoring dog...you will miss that sound one day buddy x

[@WhiskyWednesday]

She's just turned 4, as well. So many years left - but I'll be back to listen to this in the future.