Recently I participated in the #InchmurrinWhisky Twitter Tasting where this expression was in the line up. They can tell us the following about it:
Our Master Distiller Bill White selects individual casks matured exclusively in traditional American oak whisky barrels before marrying them together for a further maturation in casks that have previously been used for making Madeira wine. The Maderia cask finish enhances the orchard fruit character of peach and pear with marzipan and nutmeg coming to the fore, giving a dry nuttiness to the long, oak finish. Inchmurrin Madeira Wood Finish is non chill-filtered, to keep things as nature intended.
The enchanting Isle of Inchmurrin is the largest of Loch Lomond’s islands and was once home to a chapel built by Christian monks in the 7th century. Known as the ‘Grassy Isle’ it is soft, rounded and wonderfully wooded attributes sought after in many a malt. Large enough to support a small community, Inchmurring lends its name to three distinctive whiskies in the island collection. Each unique, but all sharing the characteristics which make this range beautifully different.
On the nose it is at first sweet like from red apples, fudge, the crumbly bottom of a cheesecake, chocolate chip cookie dough, peaches, candied ginger and marzipan. Then it is followed by notes of marmite, nuts, fruits, orange, pineapple, chocolate, lime, mint, nutmeg, maple syrup, pancakes, wood shavings, thyme, laurel, light sulphur note and mulled wines. Lots of things to be found in this dram, but not sure about it yet, does it do on the palate what it promises on the nose?