Whiskies aged in first-fill Sherry butts are especially so, and those drawn entirely from such sherried stock are invariably known as “sherry bombs” for the potent flavors the malt whisky has derived from its time spent mingling with the sherry-soaked wood. The ‘Sherried’ character, therefore, is down to the Sherry itself, but also oxidation and the way in which the Sherry has interacted with and changed compounds in the oak. All of these then interact over time with the maturing spirit.
The Sherry and wood form a pincer movement that stamps out distillery character or any sense of identity in the distillate itself. For me, a great Sherry-matured malt should possess a balance between distillery identity, fruitiness, earthiness and a lick of spice. Sherry bombs almost always eschew this tightrope balance in favor of heat, density and aggression of wood flavor.
Named after a famously dark and peaty loch overlooked by the distillery, Loch Gorm is exclusively matured in oloroso sherry casks from the renowned bodega, Jose Miguel Martin. It is common for distilleries to use a variety of sherry producers but for our consistent quality and character, it is vital that we source them all from just one bodega. We select a combination of sherry butts and hogsheads from Jose Miguel Martin that provides two separate styles of maturation.
These ex-oloroso sherry casks impart a combination of heavy sherry notes, spicy dark chocolate, rich fruits and burnt sugar. This balances beautifully with the Kilchoman peat smoke and citrus fruits found within our farm crafted spirit. It remains the distillery’s only whisky to be fully matured in sherry casks.
Cask Type: Sherry. ABV: 46%. Color: Natural. Non chill filtered. Peat: 50 PPM
Dried fig, orange peel and sea salt with hints of bacon, oaky spice, cinnamon and citrus sweetness. With cinnamon-dusted banana, maple syrup, a whiff of bonfire smoke, orange peel, cloves, mixed spice and cooked fruits.
Stewed plums, morello cherries and dark chocolate with layers of salted caramel, herbaceous heather, honey and wet ashy peat smoke. Peaches in syrup and fresh raspberries, earthy peat and a touch of tobacco.
Cooked apples and pears with waves of all spice, dark chocolate and barbeque smoke. With rum-soaked raisins and prunes. Ginger root, clove and marmalade and mouth filling peat smoke, lasting tropical sweetness and rich dried fruit.
Balance, Body & Feel
This is a classically smoky Islay or is it a sherry bomb? It is both of these and highly drinkable. Loch Gorm, showcases the expression’s trademark blend of succulent sherry, cooked fruits, and earthy peat, along with flavors of honey, ginger, sultanas, and spice.