Just a few weeks in the past, I expressed my adoration for Loch Lomond’s Inchmurrin 12 yr previous single malt and their Straight Neck Pot Nonetheless.
Yes, this model and the opposite distillery’s product could not appear horny in the intervening time as a result of lack of centuries of historical past, in addition to present traits. Nonetheless, for me, if the Scotch neighborhood have been to progress previous the overly-discussed matter that’s cask affect and into just-as-important matters equivalent to the results of yeast, size of fermentation and sort of nonetheless, then the Loch Lomond Distillery would cleared the path.
For those who’re questioning why I believe so, then learn what’s beneath. It’s with nice thanks for success that I introduce you to the Whisky Grasp Blender of the Loch Lomond Group and Loch Lomond Distillery, Michael Henry. I’ve been a fan of his ever since I noticed his chat titled “Loch Lomond: Flavour By way of Distillation” with Billy Abbott in The Whisky Alternate’s Digital Whisky Present in 2020. He was very variety to accommodate my questions, and to be so open about answering all of them.
Malt: Are you able to inform us concerning the historical past of the straight neck pot nonetheless? When was it invented? Since when has the Loch Lomond Distillery had any such nonetheless?
Michael: The straight neck pot stills have been designed by Duncan Thomas, proprietor of Littlemill distillery. In response to growing demand for single malts for mixing following the Second World Battle, Duncan Thomas designed the straight neck pot nonetheless and put in them at Littlemill with a view to persevering with to provide Littlemill’s conventional Lowland character of spirit with a double distillation utilizing a excessive diploma of reflux within the nonetheless to acquire a brand new make power of 85% much like triple distillation.
The brand new design of nonetheless might be operated otherwise to provide a heavier sort of spirit by turning off the nonetheless head cooling and utilizing completely different reduce factors. Through the use of completely different peat ranges and other ways of operating the nonetheless, Duncan Thomas was capable of distill three types of single malt from one distillery, growing their use in mixing.
The second response from Duncan Thomas to fulfill the rise in demand was to construct a second distillery, because the Littlemill web site was constrained on two sides and unsuitable for growth. He constructed Loch Lomond distillery in 1965, beginning manufacturing in 1966, to extend his distilling capability, and he put in the identical design of nonetheless as was at Littlemill.
When Loch Lomond was inbuilt 1965 it had a single set of straight neck stills related in design to these at Littlemill, however importantly he constructed the distillery with the identical method to flavour. So, by utilizing completely different peat ranges and other ways of operating the stills, completely different flavours of recent make might be produced. In that manner the straight neck stills have all the time been a part of Loch Lomond, central to the character of spirit produced on the distillery. The main focus of the distillery has all the time been on creating flavour by way of distillation. Initially, this was to supply malts for mixing, however now could be to supply single malts to launch beneath the distillery identify.
Malt: I recall Bruichladdich calls their Lomond nonetheless Ugly Betty. Do the straight neck pot stills within the distillery have nicknames?
Michael: No.
Malt: Are there some other single malt distilleries in Scotland that use this? Why do you assume it’s not a well-liked nonetheless design?
Michael: No different distilleries use this. It was designed for a particular function at Littlemill: to permit the distillery to retain its triple distilled, conventional Lowland character, however utilizing a extra versatile sort of nonetheless design that would additionally produce a heavier model of spirit if required.
Malt: Does this imply that the straight neck stills at the moment produce a couple of model of distillate?
Michael: Sure, we will run the straight neck stills in two other ways.
The primary manner is utilizing a slim spirit reduce from 90% to 80% power, giving a group power of 85% for the brand new make spirit with the nonetheless head cooling turned on. This provides a personality of spirit much like triple distilled, just like the model Littlemill would have produced initially. We will then run this with unpeated malt or heavy peated malt.
The second approach to run the nonetheless is to show off the nonetheless head cooling and use a large spirit reduce from 90% to 55% power, giving a group power of 65% for the brand new make spirit. We will then use completely different peat ranges: unpeated, medium peated and heavy peated.
We normally run all three units of straight neck stills on the identical arrange, so we run on the slim spirit reduce for 2 weeks then the extensive spirit reduce for one week. We run on unpeated malt for 9 months of the yr.
We run on peated malt for 3 months of the yr together with each medium 25ppm phenol and heavy 50ppm. We’re extra versatile on the distillation set ups throughout this time.
Malt: Are you able to clarify how the straight neck stills will get the loopy quantity of fruit taste? All I do know is it has one thing to do with reflux.
Michael: Sure, it’s primarily based on growing the quantity of reflux. The plates within the neck of the spirit nonetheless gradual the passage of vapour by way of the neck of the nonetheless, permitting for extra vapour to condense. This will increase the selectivity of the nonetheless permitting lighter, fruitier flavours by way of the nonetheless neck into the brand new make spirit, and retaining heavier flavours within the physique of the nonetheless.
Malt: Do the straight neck stills and the standard pot stills obtain various kinds of washes?
Michael: Sure. The distinction is in the kind of yeast used. The straight neck pot stills obtain wash fermented utilizing a mixture of Kerry M and MX yeast. The swan neck pot stills use Lallemande yeast. Each sorts of stills use a fermentation time of 4 days.
Malt: Are you open to saying why these particular yeasts have been chosen? What do they provide?
Michael: The mix of Kerry M & MX is increased ester producing, so provides us extra fruit character, one thing that the straight neck stills are extra fitted to. The Lallemande yeast provides a extra floral/spicy character which is extra consistent with the goal profile we wish from the swan neck nonetheless.
Malt: In a earlier interview with Billy Abbott, there was a point out of a wash fermented with some wine yeast, which is then distilled within the straight neck pot nonetheless. Have these single malts been bottled?
Michael: There has solely been one launch of 100% wine yeast fermentation spirit, and that was the Loch Lomond 2020 Open Particular Version 12 Yr Previous. There have been a number of single casks each by ourselves and thru the SMWS.
Malt: Will there be extra of those wine yeast fermented releases? I hope the reply is sure. Are there some other experiments utilizing completely different sorts of yeast?
Michael: We’ve got began to make use of some wine yeast in our core vary expressions, primarily LL Authentic NAS and extra just lately LL 12 Yr Previous. We’ve got simply launched a single cask in collaboration with Roy Duff from the Aqvavitae YouTube channel and Royal Mile Whiskies. It’s a particular spirit for us, so the principle intention is to reinforce our general character so many of the spirit can be utilized in present expressions.
We could do some small releases of wine yeast spirit if the chance is correct for us. We’ve got additionally began ale yeast. We’ve got carried out some trials utilizing Belle Saison yeast with optimistic outcomes and are planning on performing some extra once more this yr.
Malt: Are there any single malts that undergo the straight neck stills then to the standard pot stills, or vice versa? If no, why not?
Michael: No. The wash stills have related distillation profiles nonetheless it’s the spirit stills that give a transparent distinction within the distillation profile i.e. the power of the distillate coming off the nonetheless and the related flavour profile of that distillate. As it’s, the spirit stills which might be most necessary in defining the character of the brand new make. There isn’t any purpose to mix the completely different shapes of pot stills.
Thanks for studying this. Hopefully, you discovered one thing new from Michael. As an ode to the loopy quantity of fruits that may be sensed within the Straight Neck Pot Nonetheless, I’m reviewing a 15 yr previous Inchmurrin bottled by SMWS known as Loopy Fruits.
SMWS 112.61 Loopy Fruits – Evaluation
15 yr previous Inchmurrin. Distilled January 27, 2005. First refill ex-bourbon hogshead. 54% ABV. $145on SMWSA.
Colour: Clear wheat beer.
On the nostril: The very first thing I odor is a blueberry fiesta. It ranges from contemporary blueberries to blueberry jam to blueberry syrup. Then aromas of baked bread, toffee and caramel come alongside to make me consider blueberry pocket pies. After that, different fruity aromas equivalent to blackberries, apples, inexperienced apple pores and skin, kiwi and strawberries come out. In between are refined aromas of a pie’s backside crust and mint.
Within the mouth: Tastes like blueberry pocket pies from the get-go. There’s a tinge of inexperienced apple pores and skin combined with barely extra pronounced aromas of blueberry jam, blackberry jam, mint-flavored chocolate, raisins, kiwi, strawberries, toffee, muscovado sugar, coconut sugar, Korean barley tea and caramel. In between are random bursts of tart cherries.
Conclusions:
The abundance of blueberry flavors will make this appear a bit one dimensional, however there’s loads of different fruits to go round to make this complicated in case you can spot them.
For those who’ve seen, there’s no point out of any sort of warmth or harshness regardless of the ABV. I believe that is largely as a result of 4 day fermentation, which is 2 days longer than most distilleries’. Plenty of them use yeast strains that yield the next ABV and convert sugar to alcohol sooner. The sort of effectivity is completed at the price of high quality and taste. In the meantime, Loch Lomond makes use of yeast for taste.
The dearth of warmth right here plus all of the pleasantly acquainted flavors make this, just like the Inchmurrin 12, a consolation dram.
Rating: 8/10
Picture of the Straight Neck Stills courtesy of Kingdom.golf.
