Loch Lomond Single Grain Scotch Whisky (700 ml)

When Duncan Thomas installed straight-neck pot stills with fixed copper rectification plates at Loch Lomond in the 1960s — a design he had pioneered at Littlemill and that no other distillery has ever replicated — he also commissioned continuous column stills running an all-malted-barley mash. Under SWA rules, that output is classified as Single Grain, yet the raw material is identical to single malt production. The result is a spirit produced on the Highland Boundary Fault at Alexandria, Dunbartonshire, drawing water from Loch Lomond and maturing in ex-bourbon American oak hogsheads and barrels — the same cask regime that defines the house's honey-and-vanilla signature. Fermentation in large stainless steel washbacks runs to a minimum of 92 hours, extending toward 160 hours, roughly double the Speyside industry norm, building long-chain esters that survive the column's higher rectification. Bottled at 46% ABV, this expression sits above the 40% ABV core malt range, preserving texture that chill-filtration at lower strength would strip. The special feature here is categorical: this is the only peated single grain whisky produced anywhere on earth, and the only grain whisky in Scotland made entirely from malted barley on the same campus as its malt counterpart. The no-age-statement release drinks with youthful grain sweetness framed by light oak integration, best approached now through the next three to four years.