Newer Distilleries : Lochlea

This is the latest in an occasional series about newer distilleries, this entry is about @LochleaWhisky.

I'm not seen any reviews for Lochlea's first release, it looks like everyone sent their bottle to auction - here's my thoughts on the liquid.
Location

The Locklea Distillery is located here.

History

The home of  Robert Burns between 1777 and 1784, the farm at Lochlea on which the distillery now sits has been a farm for over 250 years, Neil McGeoch bought it in 2006. The distillery was built in 2017/18 and has recently released it's first 3yo single malt.

Process

Barley from the farm is malted offsite by Bairds.

A 2 ton semi-lauter mash tun fills 6 Douglas fir washbacks for up to 110 hours.

Photo: MeinWhisky

Photo: MeinWhisky

A pair of Forsyths made copper stills (10,000 litre Wash & 6,300 litre Spirit) produce a light fruity spirit.

Maturation

Ex-bourbon, PX, STR and other casks are used to mature the whisky in a rack warehouse.

Whisky

Lochlea released their first whisky in January 2022:

"Our First Release Single Malt Scotch Whisky was released on January 25 2022. Coincidentally, that's the birthday of our renowned former tenant (Robbert Burns) and 245 years since he moved to Lochlea."

Website
Link to the distillery website


Visit
A Visitor's Centre is currently being built.

 

Review:

Bottled at 46% ABV, the Single Malt Whisky was matured in first-fill bourbon and Pedro Ximenez sherry casks. It is bottled naturally with no added colouring, and is non-chill filtered.

Distillery notes:

For us, on the nose it is bursting with fresh orchard fruit and zesty orange, with vanilla fudge and a lovely cereal note in the background. The palette is rich and sweet with burnt caramel and hazelnuts with a medium mouth coating to finish while still holding on to that fruit. 

My thoughts:

Appearance: Light gold in the glass, swirls cling as a thin line, bead up slowly and fall as slow thick legs.

Nose: berries, orchard fruit, vanilla and a touch of lemon zest. Not a sherry bomb by any means but the use of (given the colour what must be a small amount of) PX in the mixture has had a definite influence. The fruit comes in the form of mixed fruit jam, sweet but not overly so, there's a little malt, some grassy notes and some marzipan.

Palate: surprisingly thick arrival, a little peppery spice to start which is tamed by fruit: plums and apricots; with some toffee and citrus zest. The marzipan from the nose is back - almond nuttiness and sugar. Brown sugar and vanilla follow leaving the mouth a little dry. 

Finish: medium length fruit, honey and peppery spice notes.

Overall: another young whisky from a new distillery which hides it's youth well. They don't declare the bourbon / PX split but I'm guessing 80/20 just enough to mask any new make notes that straight ex-bourbon might show. There's the usual suite of ex-bourbon orchard fruit, honey and vanilla notes, a little berry from the PX and a lovely sweet nutty marzipan note which makes this very drinkable. A promising first release!