Description
History
The Scottish distillery, initially led by the experience and expertise of director Malcolm Rennie, is now under the direction of former Laphroaig distillery director, John Campbell. Having built one of the world’s top ten Scotch brands over the past 27 years, John brings with him a wealth of knowledge and strong ambition to help Lochlea reach its full potential.
Production method
The process begins with the malting of the barley, during which the starches present in the cereal are broken down into simple sugars suitable for alcoholic fermentation. This occurs in three phases: maceration of the barley in water, germination and drying. Subsequently, the barley is ground and added again with hot water, extracting the must which will be fermented and distilled. The final refinement, including the choice of the right wood, is fundamental for the sensations that the distillate will acquire.
Alcohol content
46%
Tasting notes
Pale and bright gold color. On the nose, clear fruity notes are perceived together with brown sugar, honey, barley malt, vanilla and hints of fresh grass. On the palate, notes of custard, cereals, black pepper and toasted almonds emerge, with subtle nuances of citrus fruits. The finish is medium length, sweet and fruity.
Usage
Perfect at the end of a meal or for meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general.