Loch Lomond Whiskies celebrates links to The Open with three single malts
Loch Lomond Whiskies has unveiled three limited edition single malts to tee-off its five-year partnership with The Open.
Loch Lomond The Open Special Edition (rsp: £36), has been created by master blender Michael Henry with the aim of displaying four different spirit styles, ensuring the distillery’s fruity character underpins the flavour with a gentle hint of peat and smoke. The single malt is described as complex, with fruity notes of peach and pear, along with a sweet backdrop of creamy vanilla oak and maple syrup, and then for a balanced finish subtle peat smoke comes to the fore.
This special edition is presented in a golf themed gift box.
Loch Lomond The Open Course Collection Carnoustie 1999 (rsp: £150) has been crafted to celebrate Carnoustie as The Open Course where the tournament was famously won in dramatic circumstances in 1999. It is also the venue for the 147th Open this July.
Henry worked alongside Colin Montgomerie to handpick the finest casks maturing at the distillery since 1999. The result is a single malt displaying “an exceptional balance”, with a fruity flavour combined with the American oak maturation to provide deep aromas of honey, tropical fruits, hints of maple syrup and oak.
Loch Lomond 1999 Vintage Autograph Edition (rsp: £150) is a single malt crafted from 1999 casks to reflect the year of Paul Lawrie’s most famous victory at Carnoustie, when he came through a 36-hole qualifying tournament to lift the Claret jug. Lawrie worked with master blender Henry to create this edition, which is encased within premium packaging featuring Lawrie’s signature.
Henry said: “Loch Lomond Whiskies is The Spirit of The Open and we and we are proud to unveil three remarkable single malts to celebrate golf’s original championship. These whiskies pay tribute to Loch Lomond’s fruity distillery character and are bottled in the traditional artisan manner – non-chill filtered at higher strength – to provide a richer mouth feel and a deeper more complex flavour.”