The Highland distillery of Loch Lomond has announced the release of a new range of blended malts named Noble Rebel. The new range is designed to 'push boundaries in the pursuit of flavour' and consists of three expressions - Orchard Outburst, Smoke Symphony and Hazelnut Harmony. These have been created by Michael Henry, the Master Blender for Loch Lomond.
The Loch Lomond distillery was founded in 1965 by the Littlemill Distillery Company Ltd. After almost 20 years of production it closed between 1984 and 1987 following a takeover. The current owners are the Loch Lomond Group. The distillery is unusual in that it has straight-necked and traditional swan-necked stills. They also produce unpeated and peated single malt, plus single grain whisky through these stills. The annual capacity is five million litres.
Orchard Outburst (pictured, above left) has been matured in ex-bourbon casks and features single malt made with Chardonnay wine yeast amongst others. Smoke Symphony (pictured, above centre) features peated malts and has been finished in ex-Rioja red wine casks from Spain. Hazelnut Harmony (pictured, above right) has been finished in heavily toasted American oak casks.
Our tasting notes
The colour is pale lemon yellow and straw-like. The nose is fruity and uplifting with delicious aromas of crisp green apple, fresh pear and other orchard fruits. There is also an underlying maltiness and hints of cocoa powder, vanilla and custard powder. A distinct pepperiness catches in the nostrils.
On the palate this whisky feels green and luscious. Plenty of honeyed notes come through immediately and alongside green apple and pear. With time the combination develops to be reminiscent of fairground toffee apples. Vanilla and something yeasty sit underneath, as does a note of green grape and juicy sultana. Further notes of soft fudge and caramelised pear come through later as do hints of cocoa powder, gingerbread and a suggestion of clove. The heat returns at the end, which makes the whisky a little peppery and sharp right at the close.
The colour is deep gold with a tint of amber and the nose has aromas of dusty and ashy peat smoke, plus dark dried fruits and milk chocolate. Underneath are further aromas of hazelnut praline, brown sugar, caramel and a pinch of white pepper. A late hint of Cognac-soaked prunes also comes through nicely.
On the palate this whisky is rich and bold with the ashy and dusty, maybe slightly sooty, peat smoke dominating early on. Then the sweeter and fruity notes begin to come through to add balance. Luxurious caramel mingles with milk chocolate and some underlying nutty characteristics - think praline again but with a hint of walnut. Dried fruits then develop well, especially raisin and prunes. These sit alongside hints of orange oil and menthol. The combination between these elements and the bold peat smoke works very well. The finish is long. The sweet and fruity notes draw it out and slowly fade to leave the ashy smoke and a peppery heat to leave a mouthwatering complexity.
