Inchmurrin Whisky is distilled in the unique stills that give the whisky light, floral and grassy notes. The whisky is aged in three types of cask bourbon, refill and re-charred casks for a period of 12 years. These whiskies are then vatted together in a balance only known to our master distiller William White
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.
Inchmurrin Whisky is distilled in the unique stills that give the whisky its light floral and grassy notes. As whisky has been aged in wood for 18 years it brings out sweeter more woody notes from the character of the casks. During that period Tommy Wallace was our master cooper, he was responsible for selecting the best casks in which to lay down this wonderfully characterful liquid