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Lochlea distillery may have only been opened in 2018, but its connection to Scotch whisky is as old as they come: the distillery is situated on the farm that Robert Burns called his home from 1777-1784. Lochlea had traditionally been a dairy farm, but owners Neil and Jen started growing an experimental 50 acres of barley in 2015 and one thing led to another. Their distillery is now under the management of John Campbell, who was previously distillery manager at a little place called Laphroaig.
Lochlea Our Barley is the first single malt to join the distillery's core range, and is comprised of whisky that was aged in ex-bourbon, ex-oloroso sherry and STR (shaved, recharred and toasted) casks. It's already won awards, and demonstrates a promising future for this young distillery.
Tasting notes from Lochlea:
Nose: Pear syrup, fruit bon bons, warm cut grass, marmalade.
Palate: Golden syrup, pepper, rye bread, macadamia nuts, cream soda.
Finish: Long finish with a lasting orange beeswax note.
