Inchmurrin 1996 PST

I think it's really good. Of course, you have to like the specific style of Loch Lomond whisky. If you do, then it's really strong. I like it, so I just ordered a bottle :-D.

A unicorn! Complex nose: earthy notes, mushrooms, very faint smoke?, green olives, burlap and old plastic toys from the 70s. Greek Retsina flavour. What a strange but glorious combination. Mouth: I got what I was hoping for. Thick stuff. Oily, green olives again, hessian, earth, waxy clay, old leather, some fruity notes between strawberry and gooseberry, plastic (in a positive way), sweet sour, dry - in perfect balance. No more smoke, oak, but never too much. Mouthcoating. Even very small sips trigger your tastebuds to a halleluja. Finish: very long, oily, complex, constantly interchanging flavours. Earthyness and esters prevail, fruits stay in the background, no sulphur, no bitterness. You could nose it forever and won't get bored. ABV just perfect. Rubber and wet concrete. Hello! I only get these notes in single agava mezcals. I gave it 30 min in the glas for the second dram. It even got better and more distiguished. Very solid malt unlike any other I had before. Old school character. You can absolutely tell the age. No improvement with water for me on that evening. Glad I opened the bottle. If you like single barrel vintage rhum agricoles or premium mezcals too, this is it! Not for everybody.

Old Inchmurrin….love it or hate it…there is not much in between. Not a beginners dram, but many fans here in DK.

From Thompson Bros Official Website : This is a far cry from modern Inchmurrin – richer, more robust, and with an earthy complexity that sets it apart. The sherry influence, possibly Amontillado, adds lovely oxidative character. At times, this evokes the feel of a 1970s ‘old bottle’ whisky, full of earthy oxidation, waxes, tinctures, and oils. A dram for the purists – likely not one for your friend who enjoys the occasional easy sipper. It can be challenging, even a little austere at moments, but for those willing to spend time with it, it keeps giving. One can’t help but wonder – what was in that cask before the Inchmurrin?! Official Tasting Notes : Nose: A dense and evolving bouquet: Medjool dates, marzipan, damson purée, and dry BBQ char. There’s a savoury edge too – charred oyster mushrooms and an old toolbox note, laced with oils, waxes, tinctures, and a touch of copper. Leather and hazelnut liqueur follow. With water, the lighter distillate character starts to shine through: gooseberries, aged apple vinegar, green ginger wine, and a fresh hit of marzipan. It’s a whisky that responds beautifully to water – worth experimenting, as it keeps evolving with every drop. Palate: Earthy and robust, with an unusual sherry influence. It leans more toward an Amontillado profile – hazelnut skin, tobacco leaf, and leathery depth. There’s an oxidative note reminiscent of Madeira wine. Pine resin and a persistent waxy coating give it great structure. With water, a sweeter profile emerges: burnt caramel, crystallised ginger, and some herbal undertones. Finish: Long, coating, and waxy. Water brings a drier edge, with hazelnuts reappearing for a final flourish.

Quiet and complex older whisky, yet somehow not more than the sum of its parts. A bit of an oddball. The nose is admittedly the best part of things here, but there’s a lot going on and it takes some time to open up and unwind itself. Over the course of the small sample that I had, new sides of the whisky kept opening up and my score kept increasing... I’m sure further time with it would have yielded even more to say.

A truly beautiful "old-school" Inchmurrin. This profile is very rare these days. The whisky needs time, though. Give it 20-30 minutes in the glass before taking the first sip. Then it will open with a full, dense aroma. I completely agree with the Thompson Brothers; it's most likely a Madeira or Amontillado cask. My own bottle is now half empty, and the whisky has improved with each sip.

Quite tasty and different. Every sip tastes like a new experience. A challenge that i like.

Geruch:süß, Pfirsich, Apfel, Orange, Apfelringe, Pfirsichringe Geschmack:Pfirsich, leicht scharf, kurzer Abgang, etwas Plastik

Delicious. Very complex. You can spend a lot of time working on it. It's really fun!

88p. with potential. Need time and air in the bottle + a few drops in the glass to better access aromas on the palate. Very old and peculiar. The opposite of an easy sipper but a prime example for the width of aromas to be found in (old) Scotch single malt. Idk if I will ever love the taste as such, since it is indeed exhausting and to a degree extreme, but I love the concept of it, that it exists, and that being said, I also like to explore the ever changing complex nose and taste. I can imagine on the right day and after it settles in with air, this could be 91 p. easy. But it will never be "my happy place", like old Glen Garioch, Glen Keith or Lagavulin. ;-)

It is exceptional. By far the most interesting and unique Loch Lomond from 15+ which I tasted. Age has smoothed all the rough edges, leaving the complexity intact, showcasing what time can do with the right distillate and cask. GlasMost's review describes the notes well in my opinion.

On the strength of being extremely unique I’m rating this an 89 - excellent… it’s a wild ride …

funky, strong, weaker in the palate.

Tried this at the Elysian whisky bar in Melbourne. An incredible and well-stocked whisky bar.

It's my nostril or my sample that went wrong. I hope that it stood out from its siblings, but the hope is gone.

Dried jerky, sausage, mushrooms, apples, malt and black pepper. The label makes perfect sense after tasting it—remarkably honest.

Taste verrrrry old, remind me of some 1970s bottlings. But this dram need time to sober.

You can taste the age. Very nicely oily, but too herbal for my taste; I miss the fruit.

The label captures it perfectly. It smells and tastes like haggis. Rich earthy offal with a good seasoning of black pepper. Unique in my experience. Burns Night in a glass.