Changes at Loch Lomond first started in 2014 when a new management group bought into the company and began the restructuring. Since then, they've released a single grain, a blended reserve, and a new single malt expression, while also revamping the Glen Scotia distillery which they also own. Loch Lomond is also a bit of an anomaly in Scotland because it's an entirely self-sufficient distillery. They have two traditional copper pot stills, along with an additional six that have rectifying columns like what you see at distilleries like St. George. They have a Coffey still where they make grain whisky (like the Nikka Coffey still releases), and they also have Lomond stills on which they make the single malt Inchmurrin. They're like the DDL of Scotland, utilizing a number of different production methods to make a variety of different whiskies with which they can blend. The single grain whisky is made from the Coffey still and has all that candy corn, butterscotch, and oak richness that we've come to love from the genre. This is easily the best value for grain on the market right now.
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