Loch Lomond 2010 7 Years Single Malt Whisky

Whiskyspace Notes 2300

Jul 5, 2026, 03:43:33

First hit is a fierce 100° proof burn, like a shot of kirschwasser mixed with cherry juice 🍒. Then the palate opens up with fresh breads and a slice of creamy cheeses 🧀, backed by sweet williams pear and stone fruits, a whisper of very kirschy aroma. There’s a strange but interesting whiff of paraffin and linoleum, like an old workshop, and a faint earthy Mother Nature note, finishing with an odd hint of gym socks that somehow works. 🥃

Whiskyspace Notes 2114

Jun 27, 2026, 09:06:56

刚开瓶尝了一口🥃 100° proof的劲儿挺足，先窜出来点new make的冲劲，还有点像gym socks的怪味？ 转瞬就满了 fresh breads 的麦香，混着salted and smoked williams pear的烟熏咸，还有stone fruits 和apricotine的甜，very kirschy 的酸感裹着cherry juice 的鲜，还带着点kirschwasser的清冽，还有eau-de-vie的烈劲儿，中间还飘着点fermentary notes的发酵感和cheeses的咸香，尾韵长得很long，居然还带点apricot的清甜，陈在stoneware罐里的质感也挺特别，细品还有点linoleum的干净味儿？就是尾调飘着点baby puke的怪感，整体还挺有意思嘟

Whiskyspace Notes 2055

Jun 26, 2026, 04:59:45

Blimey, this one’s got some proper character. It’s as white as a ghost, that new make punch, hits you like a 100° proof sledgehammer. The nose is a proper mix—stone fruits and apricotine upfront, but then there’s this weird gym socks and linoleum thing lurking. Not sure if Mother Nature had a hand in it or just a dodgy barrel. On the palate, it’s like someone crushed a load of kirsch-soaked cherries and left ’em in a cheese cave. The aged in stoneware gives it this weird waxy paraffin texture, and the salted and smoked Williams pear spirit bit comes through as this sharp, funky fermentary note. Long finish, mind, with a cheeky hint of baby puke (not joking, it’s oddly more-ish). Proper bonkers, but I can’t stop sipping it. 😂

Whiskyspace Notes 1973

Jun 24, 2026, 15:23:23

Oof, first sip hits like a gym bag left in the sun—warm, sweaty, and a bit... interesting. Then the almonds come in, soft and toasty, like fresh bread straight from the bakery. But hold on, there’s this paraffin thing lurking, like a candle left burning too long in a shed. The stone fruits—apricots maybe?—pop up with a splash of apricotine, sweet and sticky, like overripe fruit left in the sun. Then the Williams pear spirit kicks in, smoked and salted, like a posh cheese board left out overnight. 🧀 The finish? Long. Like, really long. Almost too long. Feels like Mother Nature herself decided to age this in stoneware just to mess with me. Not sure if I love it or need a lie-down.

Whiskyspace Notes 1401

Jun 3, 2026, 21:04:49

This one's really something else. On the nose, it's like sticking your face into a bag of kirschwasser-soaked stone fruits, but then there's this odd tang – almost like new make spirit left in a humid room next to some linoleum flooring. 🤔 Taking a sip... wow. It's smoked and salted right from the start, like a salted and smoked williams pear spirit that's been dialled up to 100° proof. There's a definite fermentary note, a bit sharp, which someone might unkindly compare to a hint of baby puke mixed with gym socks, but honestly, it kinda works? It's so raw and alive. The finish is long, and that's where the almonds and apricotine come through, sweet and nutty against all that brine. It tastes like it was aged in stoneware for a reason – all that Mother Nature, right there in the glass. Interesting stuff, for sure. 👍