Loch Lomond Distillery is a study in controlled chaos. Nestled in Alexandria, just south of its namesake loch, it operates with a quiet confidence that belies its technical complexity. Founded in 1964 by the proprietors of Littlemill, it was built not to replicate tradition but to reimagine it.

The distillery’s still room is a mechanical menagerie. There are traditional swan-neck pot stills, of course, but also straight-necked stills equipped with rectifying plates, allowing for precise control over reflux and spirit character. Add to that a set of column stills, and you have a facility capable of producing a vast array of whisky styles under one roof. This versatility has led to a portfolio that ranges from the fruity elegance of Inchmurrin to the smoky depth of Inchmoan.

Loch Lomond's core expressions, such as the 12-year-old single malt, showcase a harmonious blend of orchard fruits, honeyed sweetness, and a gentle wisp of smoke. The distillery's commitment to innovation is evident in its Distillery Edition series, which explores unique cask finishes and fermentation techniques.

In recent years, Loch Lomond has garnered international acclaim, earning multiple awards for its diverse range of whiskies. Yet, despite its accolades, it remains a distillery that defies easy categorization—a place where tradition and innovation coexist, and where the whisky is as intriguing as the methods used to create it.