Highland distillery in Alexandria that produces both malt and grain Scotch whisky. The current site began production in 1966.
A syrupy, fruity Inchmurrin with raspberries, lychee and jammy apricots, balanced by salty nuts, though the sherry influence could be better integrated.
Tropical mango, pineapple and apricot meet menthol, charcoal and toasted wood in this bold, unusual whisky that goes in different directions.
Generous pineapple, peach and mango lead into creamy orchard fruits, waxy notes, sweet lemon and buttered toast, making this quite excellent.
