The Benromach 10 Years Old is a beautifully balanced whisky that has been entirely handcrafted at Benromach. Every moment of its making was an expression of the art of distillation.
What The WSD thinks: Cinder toffee and woodfire ash. There's newspaper in there as well. Very different on the palate with lots of fruit. Drawing/starting a fire with newspaper while eating tropical fruit.
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WSD February Featured Whisky: This is a great whisky first and foremost but it is the contrast and step-up from the straight 10 Years Old, which in itself is a fine whisky which I always end up scoring highly in competitions, is fascinating. It is the same cask make-up but it is so much more complex. Great stuff.
This is a gorgeous classic pre-1960's Speyside character at a higher strength; intense and complex yet beautifully balanced with a light touch of smoke. This is called 100 Proof because once, all whisky in Scotland were measured this old imperial way. The tradition actually started with rum when sailors wanted to make sure their rations had not been watered down, so they mixed a little spirit with gunpowder.... if it ignited, it's strength was 'proved'.
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The 15 Years Old follows on from the 10. The longer maturation softens it's smokiness to hints of charred oak while developing the wood-imbued character. Bourbon casks cultivate the sweetness vanilla pods and honey while sherry casks impart rich fruity notes.
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The distillery proudly claim 'There are no shortcuts to perfection in creating Benromach Chateau Cissac. Using the finest natural ingredients our dedicated distillers orchestrate every second of the distillation, making our whisky by sight, by sound, by touch. Produced in small batches, this exquisite Benromach Wood Finish is matured in first fill bourbon casks and finished for no less than 25 months in hand-selected casks from the illustrious Chateau Cissac within the Appellation Haut-Medoc Controlee in south-western France. Every cask is hand-filled, hand-weighed and hand-stamped before maturing for many years in our traditional dunnage warehouses.' This is a limited release of 4200 bottles.
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This Benromach was matured in first fill ex-Bourbon casks followed by a further 28 months in ex-Sassicaia wine casks.
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This Benromach was matured in first fill ex-Bourbon casks and triple distilled to make it distinctly light and delicate. The malt, a 2009 vintage bottled this year, will have a limited release of approximately 1300 cases.
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The Benromach Organic single malt whisky is made using the finest organic ingredients meeting UK Soil Association standards for growing the ingredients, distillation, maturation and bottling. It is then matured in virgin American oak casks retaining the Benromach fingerprint of elegant fruitiness with that gorgeous hint of chocolate.
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Made with heavily peated barley, this Peat Smoke is more intense than the subtle smoke of the 10 years old yet it retains the Benromach fingerprint of elegant fruitiness with the gorgeous hint of chocolate. Benromach Peat Smoke has been matured in 1st fill bourbon barrels and peated to 57ppm.
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Made with heavily peated barley, this Peat Smoke is more intense than the subtle smoke of the 10 years old yet it retains the Benromach fingerprint of elegant fruitiness with the gorgeous hint of chocolate. Benromach Peat Smoke has been matured in 1st fill bourbon barrels and peated to 47ppm.
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The Benromach 10 Years Old is a beautifully balanced whisky that has been entirely handcrafted at Benromach. Every moment of its making was an expression of the art of distillation.
What The WSD thinks: Cinder toffee and woodfire ash. There's newspaper in there as well. Very different on the palate with lots of fruit. Drawing/starting a fire with newspaper while eating tropical fruit.