Description
This version of Benromach Peat Smoke was distilled in 2004 and bottled in 2013 from first fill ex-Bourbon casks. The barley used was peated to 53 ppm.
Tasting Notes
Nose |
Distillery: Without water, cured meats with toasted malt and sweet vanilla. Fruity elements develop hints of pear, dried apricot and citrus zest. With water, delicate smoke with orange and pear. Traces of nutmeg and vanilla. |
Taste |
Distillery: Without water, bonfire embers initially with liquorice, cinnamon and vanilla. Creamy milk chocolate with a touch of orange peel. With water, peppery at first with roasted pine nuts and liquorice. Fresh grapefruit with lavender and a more subtle smokiness. |