Skip to main content

Inchmurrin 18 years

peaty malty
4.2
(3)€99Scotland, Highland, Single Malt

Flavours

Whisky character

Fresh
Warm
Mild
Full
Smooth
Spicy

Taste mentions

Facts

Inchmurrin is the largest freshwater island in the British Isles, sitting out in Loch Lomond. The distillery down the water took its name for this unpeated single malt. Eighteen years in ex-bourbon, refill and recharred casks have darkened the spirit without flattening it. Raspberry and orange peel arrive first, bright and clear. Then cocoa turns up, followed by coffee, caramel and a dry flick of spice. The oak grips at the finish but never takes over. Pour it neat and give it five minutes in the glass.

Compare prices

No shops found to compare.

Good alternatives

Reviews

4.2 /5

3 reviews

1 star
2 star
3 star
4 star
5 star

What do you think?

About the distillery

Distillery

Inchmurrin

Inchmurrin takes its name from the largest island in Loch Lomond, known locally as the grassy isle. The whisky itself is made at Loch Lomond Distillery in Scotland's Highland region, a site whose whisky-making history stretches back to 1814. What makes Inchmurrin distinctive is the still it comes from. Loch Lomond runs unusual straight-neck pot stills fitted with internal copper rectifying plates, unlike the swan-necked stills used almost everywhere else in Scotland. Distillers take an unusually high-strength spirit cut, up to 90% ABV, which concentrates delicate orchard fruit flavours instead of heavier, oilier notes. Inchmurrin is the only Loch Lomond single malt made exclusively from these straight-neck stills, matured in American oak and bottled at 46% ABV. In 2024 the 12 Year Old expression won a top single malt award at the IWSC. It's a whisky built entirely around peach and apricot character.

3.8Average rating

8Whiskies on Distilld

Flag of ScotlandScotland

Highland

Most popular whiskies from Inchmurrin

About the Inchmurrin 18 years

Inchmurrin 18 years is a Highland single malt Scotch whisky from Scotland's Loch Lomond distillery. The Inchmurrin name belongs to the largest freshwater island in the British Isles. That island sits in the loch, a short way north of the distillery. Bottled at 46% and left unchill-filtered, this is the lighter, fruit-driven side of the house style. Eighteen years in wood give it weight without burying that character. Loch Lomond runs one of the most flexible stillhouses in Scotland. The site can turn out at least eight different spirit styles. Inchmurrin is the fruity, floral one, and its peated sibling carries the Inchmoan name. Maturation here uses ex-bourbon casks alongside refill and recharred wood. Recharred barrels are simply old casks scraped and burned again. That fresh char pulls sweet vanilla and caramel back out of tired oak. The nose opens on fresh fruit, with raspberry and orange peel close behind. Cocoa sits underneath, along with vanilla and a faint musty note. The palate turns darker and more chocolatey, still sweet, with tannic oak pushing through. There is a light medicinal edge on the palate too. Fresh fruit holds on through the middle. The finish is long and warm: chocolate, coffee, vanilla and caramel, with a last flick of spice. Age is what separates Inchmurrin 18 years from the younger bottlings in the range. Extra years in refill and recharred wood build the cocoa, coffee and oak. The strength matters too, since 46% carries more texture than a standard 40%. Skipping chill filtration leaves the oils in the bottle. What you get is a Highland malt with fruit and weight at the same time. That balance is what the age brings.