Inchmurrin (pronounced: inch-MUIR-in) produced at Loch Lomond has always been a source of curiosity and morbid fascination to many whisky fanatics. It was founded with the idea of mass production and experimentation in mind and this is exactly the principal it has stuck to through the years. It produces a variety of spirits by way of variances to the distillation techniques and the peating levels among many other factors. The vast majority of its stock is inevitably intended for blending, the reason behind such a variety of spirits being to provide the blenders with plenty of ingredients. However these days there is an inevitably slow but steady supply of these malts onto the market, much to the befuddlement of malt aficionados.