I spent a long weekend with a bottle of Loch Lomond 12. My friend, Jarod Hall, runs the bar at our little corner spot. He set up a mini tasting for me after work. Small pours. Quiet room. Two clean Glencairn glasses and a bowl of water. Simple. It felt like homework, but the fun kind.
If you want the blow-by-blow of that exact evening, Jarod typed up a full rundown you can skim in his piece, “Loch Lomond + Jarod Hall: A First-Person Taste Test I Actually Did”. For a professional palate's viewpoint, give The Whiskey Wash’s in-depth review a read and see how my notes compare.
Here’s the thing: I thought Loch Lomond would be heavy smoke. It wasn’t. Not this one. And Jarod had a few tricks I hadn’t tried. You know what? They worked.
The Setup (with real steps we used)
- Bottle: Loch Lomond 12 (46%)
- Glass: Glencairn, rinsed with hot water, dried with a paper towel
- Rest time: 10 minutes before first sip (Jarod insisted—he was right)
- Water: 4 drops from a straw; later, 1 teaspoon to open it up
- Snack: Shortbread, sharp cheddar, and smoked almonds
We started neat. No ice. Then a few drops of water. Then a proper teaspoon. Jarod had me sniff with my mouth slightly open. I looked silly. It helped.
Nose: What I smelled (twice, because it changed)
First pass:
- Green apple and pear
- Lemon peel
- A soft cereal note, like malt cookies
Second pass (after water):
- Honey and vanilla
- Toasted oak
- A tiny hint of smoke; not a campfire, more like a match that just went out
I liked how clean it smelled. No nail polish note. No harsh blast. Just… calm.
Taste: Simple, but not boring
Neat:
- Apple and pear up front
- Biscuit and honey in the middle
- Pepper and a light dry oak on the back
With a teaspoon of water:
- More lemon and vanilla
- Less pepper heat
- The fruit got rounder, almost like baked apples
Finish:
- Medium length
- Dry oak, a kiss of smoke, and a little vanilla
- Fades clean; doesn’t hang around too long
I wanted more finish at first. Then I realized that made it easy to sip while eating dinner. It doesn’t fight your food.
Jarod’s Two Smart Tips (that actually helped)
- Salt trick: He mixed a tiny drop of 10% saline (bar trick) into a highball. The fruit popped, and the oak calmed down. I was shocked.
- Ice test: One big cube, not crushed. He said, “Let it sit 60 seconds before sipping.” The first sip was tight. The second sip was smooth and bright. Time matters.
Real-Life Use: Where I drank it
- Tuesday night, post-gym: One pour neat, with almonds and a slice of cheddar. Chill and clean.
- Friday dinner: Highball with cold soda water and a lemon peel. Paired with roast chicken and rosemary potatoes. Zero fuss.
- Saturday porch hang: Rob Roy riff (2 oz Loch Lomond, 1 oz sweet vermouth, 2 dashes Angostura). Smooth and friendly. Not smoky at all.
- Sunday football: Ginger ale highball, big ice, squeeze of lemon. Crowd pleaser. My uncle, who hates peat, liked it.
Getting the bottle in my backpack actually reminded me of the scenery on my last train ride north; you can trace that route in this candid recap of the Edinburgh to Loch Lomond trip.
What I Loved
- Versatile: Neat, highball, or in a Rob Roy—it works.
- Gentle smoke: Barely there. Gives shape without a bonfire.
- Fruit and malt: Apple, pear, biscuit—classic and cozy.
- Price: I paid $45 at my local shop. Doesn’t hurt.
If your local shelves come up empty, you can always grab a bottle straight from Loch Lomond’s official U.S. shop and have it shipped to your door.
What Bugged Me (a little)
- The finish is modest. I wanted an extra beat of flavor.
- First pour felt tight until it rested. Patience needed.
- Bottle lip dribbles if you pour fast. Slow down.
Who Should Buy This
- New to Scotch? Yes. This won’t scare you.
- Like bourbon but curious? The oak and vanilla will feel familiar.
- Peat lovers? Maybe keep this for your highballs or a mellow night.
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A Small Digression: Shortbread is the secret
Jarod pushed a plate of shortbread across the bar. “Bite, sip, breathe,” he said. It made the honey pop and the oak soften. Cookies with Scotch? I’m in. I tried a chocolate chip later. Too loud. Shortbread wins.
For an entirely different (and borderline theatrical) look at the dram, check out this first-person Loch Lomond whisky role-play review.
My Final Take
Loch Lomond 12 is steady, bright, and friendly. It’s not a smoky monster. It’s a weeknight pour that also feels right on a slow weekend. With Jarod’s water trick and that salty highball tweak, it went from “nice” to “oh, that’s good.”
Would I buy it again? Yes. I’ll keep it for guests who think Scotch is scary. And for me, when I want fruit, malt, and calm.
And if your perfect day pairs a hip flask with a rod and reel, this honest first-person look at fishing Loch Lomond will steer you right before you cast.
If you grab a bottle, do the 10-minute rest. Add a few drops of water. Try a highball with a lemon peel—and, if you’re bold, one tiny drop of saline. Sounds odd. Tastes great. For more hands-on whisky experiments and tasting tricks, swing by Can You Experience and stock up on ideas before your next pour.