The Loch Lomond whisky distillery in the Highlands was for a long time a source of curiosity and morbid fascination for many whisky fans. The distillery was founded in the 1960s with the idea of mass production and experimentation in mind, and has stuck to these principles through the years, varying its distillation techniques and peating levels to produce a broad and diverse range of different spirit styles for blending.

Loch Lomond is equipped with a pair of traditional pot stills, plus three column stills to make grain whisky and, most unusually, no fewer than six straight-necked Lomond stills, offering the distiller a huge range of options for varying the spirit style. The vast majority of Loch Lomond's different single malt whiskies were intended for blending, so the distillery produced a variety of spirits to provide the blenders with an eclectic palette of different ingredients.

In recent years, thankfully, the distillery has streamlined its previously confusing and overcomplicated range of official bottlings of single malt whisky. Loch Lomond now bottles their unpeated single malts as Inchmurrin, while their smoky whiskies are released as Inchmoan. At the same time a new Loch Lomond house style mixing both peated and unpeated whiskies was introduced and has proven extremely popular, winning the distillery a significant cadre of eager new fans.