Loch Lomond houses four distinct styles of still which can be combined to create a high quality range of whiskies. Using a combination of two Loch Lomond still types create a more complex range of flavours with hints of peat and smoke.

For centuries, the mainland inhabitants of Luss, on the west side of Loch Lomond, used Inchmoan as their source of peat fuel for the village fires. Hence its name ‘Inch-Moan’ : the island of peat in gaelic.

This exceptional Inchmoan Single Malt Whisky was distilled in 1992 from Scotland’s finest ingredients in our unique straight neck pot still exclusively and collected at high strength. The long maturation in refill bourbon barrels allows the spice-driven peat and fruit distillery character to combine with the softer influence of refill bourbon barrels to give a truly integrated, refined flavour. The result is an elegant, rich single malt with a beautiful balance of fruit and spicy peat.