Lochlea Single Estate Core Range Review
In early 2024, I wrote about some truly Scottish drams released as part of the Lochlea Seasonal Whisky Range. At the time, the Ayrshire distillery focussed solely on seasonal releases. Each whisky released as part of that collection was influenced by, and paid homage to, different farming seasons of the year.
Fans of the distillery (including myself) were very impressed by these drams, and as each season drew to a close, we’d always have one eye on Lochlea to see which expression would drop next, and what it would be.
Later in 2024 however, the distillery made a bold move and announced that they’d be moving away from “limited edition” seasonal releases, and would instead be treating lucky punters to their very first permanent core range of single malt whiskies.
Needless to say, as a huge fan of Lochlea and the drams they put out, I just had to see for myself exactly what this new core range was all about. Here are a few of my thoughts.
Lochlea Single Estate Core Range
I love when an independent distillery does well. Now, don’t get me wrong, I love when all distilleries do well, but there’s just something special about watching a smaller, independent distillery do so well that brings a smile to my face. I suppose everybody loves a good underdog story, so it shouldn’t really be that shocking.
It’s hardly surprising that the distillery’s done so well, considering the fact that a certain Robert ‘Rabbie’ Burns grew up here when it was a small working farm in the heart of the lush Ayrshire countryside.
Now a working distillery, on the 4th of September 2025, Lochlea announced that they’d be releasing their very first permanent core collection, which they’ve called their Single Estate Core Range.
Joining their flagship staple Our Barley, will be three brand-new whiskies matured and blended in the distillery onsite from 100% barley grown on the Lochlea Farm. The drams in question are made up of:
- Orchard and Oak
- Dark Briar
- Smoke Without Fire
Each of the expressions is non-chill filtered, coloured naturally, and bottled at an ABV of 46%. The bottles and packaging have also enjoyed a very subtle makeover as well, which remains true to the original designs, with a few more rustic tweaks.
I’m always apprehensive when a product or packaging is re-branded, but I’m very happy to report that the changes made here are subtle, in keeping with the distillery’s brand and messaging, and in keeping with the whisky’s heritage as well. Put simply, the aesthetic changes are only minor, and I think they work wonderfully.
Okay, I know you’re eager to get to the good stuff so let’s talk whisky. First up, we’ve got Orchard and Oak.
This is a delightfully fruity and complex dram, matured in a combination of bourbon, American oak, and a cask that I really found intriguing and may have to look into a little more myself, Calvados.
On the nose, I was amazed by just how much of those Calvados aromas you really do get. There are sweet orchard apples, apple, raisin, and cinnamon flapjacks, and salted caramel. A second sniff reveals more of a floral vibe, as there was a distinct scent of freshly bailed hay and wild heather.
On the palate, again, apples take centre stage, this time in the form of Bramley apple pie, lighted dusted with cinnamon sugar, served up with vanilla cream custard. These flavours work in harmony with honey, lightly spiced oak, malted cereal grains drenched in whole milk, and a hint of coffee and walnut cake.
The finish is long, cloying, and deliciously sweet and decadent. Again, more apples, which are this time joined by lime zest, creamy porridge oats, salted caramel, and lightly toasted oak.
Up next, I was fortunate enough to sample Dark Briar. As I currently write this review, we’re fast-approaching Christmas, and this is a dram I can quite easily see myself sipping on while nice and cosy on the sofa, with Home Alone or Die Hard (the ultimate Christmas movie) on in the background.
Dark Briar has been matured in a combination of Pedro Ximenez (PX), Oloroso, and port casks. Name any alcoholic drinks synonymous with Christmas, and port and sherry are certainly up there, along with Advocaat, though I’m not sure whether a whisky snowball would work quite as well.
On the nose, this dram, which was inspired by their Fallow Edition, (see my review from last year for more on that delight) offers up aromas of stewed plums, mixed red berries, sherry-soaked dates, star anise, and candied citrus fruits. There’s a slightly leathery, tobacco aroma also lingering in the background, along with golden syrup flapjacks.
On the palate, iced Christmas cake and port-soaked berries shine through immediately. These are complimented wonderfully by stem ginger, orange zest, honeycomb, red wine poached pears, and winter baking spices. If you enjoy mulled wine, you’re going to love this dram, it’s that simple. This is Christmas in a bottle.
The finish is fairly short, though offers up a wonderful, oaky, tannic mouthfeel. There’s more cinnamon and star anise, as well as tinned cherries, black forest gateaux, and liquorice laces.
And finally, last, but by no means least, we have the aptly named Smoke Without Fire.
Again, this dram draws inspiration from its predecessor, this time from Lochlea’s Ploughing Edition which represented the colder winter months of the year.
Being in Ayrshire, which is found in the Scottish Lowlands, this dram doesn’t offer up the typical flavour profile you might expect from a Lowlands expression. As the name implies, this is a peaty dram, which would probably be more at home on Islay. Despite this, it works incredibly well, largely because the smoke is so subtle. You get a hint of peat smoke, without the medicinal notes we’ve come to expect from your archetypal peaty dram.
Instead of using peat smoke-malted barley, Lochlea have instead matured this dram in peated, ex-refill bourbon barrels, coupled with red wine casks. This is probably the boldest expression of the three, and is likely to be the most divisive. I personally loved it.
On the nose, you immediately get scents of peat smoke. There’s even a maritime salty brininess to it. As the smoky aromas dissipate, you get notes of bonfire cinder toffee, pear drop sweets, lemon and lime zest, and burnt marshmallows roasted over a campfire.
On the palate, the smoke this time is much more subdued. It’s there, but nowhere near as powerful as the nose would have you believe. There are also flavours of orange blossom honey, toasted almonds, marzipan, and orange marmalade, coupled with sea salted caramel, and dark chocolate coated cherries.
The finish is medium in length and provides a subtle flavour of fresh pineapple juice, toffee apples, mixed winter berries, and campfire embers. In the background there’s a whisper of oak-smoked pulled pork served with fresh apple sauce. A touch of seaweed? Perhaps. I definitely got a hint of more of those maritime coastal notes we’ve come to associate with a peated malt.
If you’d like to learn more about your favourite whiskies, or simply treat yourself to a dram or two in the process, head on over to GreatDrams.com and take a look at the diverse selection of unique whiskies we currently have in stock.
With an impressive selection of limited-edition, rare, and award-winning whisky, as well as heaps of whisky info on our blog, it’s the perfect spot for any whisky lovers out there.
Greg
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