Kilchoman Loch Gorm 2025 Edition 10 Years Old 70 cl. 46%
Islay Single Malt Scotch Whisky
Loch Gorm 2025 is Kilchoman’s annual limited edition, exclusively matured in sherry casks. The whisky is named after Loch Gorm – Islay’s largest freshwater loch, located close to the distillery. The dark and misty color of the loch’s water has inspired both the name and the deep copper hue that characterizes the whisky. This color also reflects the rich and complex character that defines Kilchoman’s popular Loch Gorm series.
An intense and well-balanced tasting experience begins with aromas of caramelized vanilla tart and freshly roasted coffee, rounded off with a fine note of candied ginger. The palate is rich and complex, offering sweet notes of honey-roasted figs, warm spices such as cloves, and toffee pudding, which blend seamlessly with a subtle smoke reminiscent of grilled bananas over an open fire. The finish is long, with a slight salty undertone, where the smoky character extends the experience and gives the whisky its distinctive personality.
About Kilchoman Distillery
Kilchoman is Scotland’s only farm distillery, located on Rockside Farm in northwest Islay. Here, the distillery cultivates its own barley near Machir Bay and is the only distillery on the island that both grows and malts Islay-grown barley for its whiskies. Founded in 2005, Kilchoman released its first whisky in 2009. It is classic Islay, with the distinct and elegant peat smoke that the island is so beloved for. However, what makes Kilchoman unique is that its whiskies often have a slight citrus note, adding a touch of freshness to the dram. 20% of the malt comes from the distillery’s own barley, and they exclusively produce Single Malts – no whisky for blends. In general, these are whiskies that can and should be enjoyed young, with a fresh and lively character and a touch of salinity. This is due to the peat being exposed to seawater for centuries.
The whisky ferments for a minimum of four days or 50 hours. At this stage, most distilleries stop fermentation, but Kilchoman extends the process, creating a secondary fermentation and additional esters. They use small stills and double distill their whisky.
