Origin: Lowlands (Scotland)
Type: Single Malt Scotch Whisky
Gradation: 50%ABV
Chillfiltered: No
Added colouring: No
Owner: Lochlea Distilling Co.
Average price: € 70.00
Official website: www.lochleadistillery.com
At the beginning of September 2025, Lochlea launched its first core range, a series consisting of three bottlings that will remain fixed in their portfolio, following the “preview” period of the seasonal editions, alongside the now-famous Our Barley.
Distillation using only barley grown in their fields, maturation on-site with three different aging styles, to explore the expressive capabilities of their distillate.
This triptych, composed only of NAS (no age statement), also marks the debut of the new packaging for the Lowland distillery, which will soon also involve Our Barley.
Lochlea Dark Briar Single Malt Scotch Whisky
Ageing casks: Ex-Sherry and ex-Port
Inspired by the Fallow Edition, this bottling features a blend of ex-sherry casks, including PX and Oloroso, as well as ex-port casks.
Tasting Notes
The Port is in a hurry to take the front stage, immediately emerging on the nose with oxidized and metallic tones of copper, along with a substantial portion of dried blood orange. But it’s just an initial swat; soon the aromas expand into rich phrases of red fruits (blueberries, raspberries, strawberries, cherries) and caramelized apple with hints of cinnamon, in the background marzipan, Jaffa cakes (orange marmalade, chocolate, and soft butter pastry), and canned peach. Winey.
The palate flows rather light but not insubstantial, with a lively stitch of black pepper and ginger that binds together the souls of maturation without any one prevailing. Declined again to red, lightened by influences of black tea and balsamic aspirations, while the contribution of orange (in juice and jam) and pastry tones grows between fondant, English trifle, and a hint of sweet licorice.
The finale takes up the theme of drinking, with red fruits, spices, balsamic notes, and pastry tones that accompany the senses for quite a while.
Review: Not exactly my cup of tea, but I must admit the good construction especially in taste, skillfully blending the casks, as in the olfactory phase it did not seem to be equally effective.
Vote: 83/100
Lochlea Distillery Orchard & Oak Single Malt Scotch Whisky
Ageing casks: Ex-Bourbon, new and ex-Calvados
First-fill bourbon casks, new American oak, and ex-Calvados wine casks are used for this version, also unpeated.
Tasting Notes
On the nose, there is a sharp, fermented note that blends with fruity hints of apple, pear, peach, and yellow kiwi, alongside a consistent presence of wet cereals, almost porridge-like, and propolis. In the background, there are almonds, honey, and unleavened bread. A pinch of nutmeg. It seems young, very young, and quite expressive despite its simplicity.
On the palate, it is even more vibrant, with ginger and white pepper in abundance highlighting the greener aspects of the whisky, with a stronger presence of yeast, cereal, and white fruit, along with almond notes that lean towards marzipan and sugar paste. However, it has a warmer and creamier side, especially in the finish, where honey appears alongside butter cookies, white chocolate, and a splash of pastry cream. There is a mineral vein with sulfurous traits throughout the tasting, accompanied by a subtle wood note.
The finale is quite long, dominated by fruit, ginger, honey, cereals, and a menthol note.
Review: Lively and cheeky, with a lot to say despite an evident immaturity where casks and new make jostle for the spotlight. The result of this confrontation is entertaining and refreshing, but perhaps it deserved a little more depth.
Vote: 83/100
Lochlea Distillery Smoke Without Fire Single Malt Scotch Whisky
Ageing casks: Ex-red wine and ex-Bourbon
Following the lines of the Ploughing Edition, here is the undirect peated whisky matured in ex-bourbon casks that have already aged peated whisky (designated as refill) and ex-red wine casks. It is likely that the peated casks come, as before, from Laphroaig.
Tasting Notes
Nose pungent and obviously smoky, evoking a blend of herbs and spices (rosemary, dill, juniper berries, black pepper) and pine needles thrown onto the fire, with slight hydrocarbon nuances. Heart of citrus (grapefruit, lime), red fruits (currants, raspberries), cotton candy, and green apple. Mineral vein of wet flint. Not everything goes smoothly, the aromas are somewhat disordered, but the overall impression is still intriguing.
On the palate, the spiciness is very pronounced, almost overpowering, with black pepper, ginger, nutmeg, and dill, accompanied by toasted herbs providing a supporting role. The tones of citrus (including grapefruit) rise alongside grilled pineapple and green apple, while the peat manifests as a smoky presence at the sides of the mouth with salty touches. Reminiscences of malt biscuits and licorice linger in the background. Good oily consistency.
Finale not particularly long and very dry, dominated by ashes, spices, citrus, and aromatic herbs.
Review: Indirect petiness generally appeals to me, but here it seems unfocused, struggling to integrate with the maturation and leaving rather superficial traces. The final result is messy, albeit not unpleasant; it might deserve a few more years.
Vote: 81/100