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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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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This Benromach was distilled 28th September 2009 and bottled March 2019 from a single first fill bourbon barrel. Barrel number 790. Specially selected for The Whisky Shop Dufftown, it is exclusive to The Whisky Shop Dufftown, bottled especially for WSD and only 242 bottles produced.
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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 7789 bottles.
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This Benromach was matured in first fill ex-Bourbon casks and finished for no less than 2 years in ex-Sassicaia wine casks.
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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. It was distilled in 2008 and bottled in 2017.
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Red Door is a new hand crafted, small batch Highland Gin from the Benromach Distillery. The distillery describe this as 'complex and dramatic, yet perfectly balanced. Exquisitevely distinctive with the lingering palate that's essential for a great G&T or a silky-smooth martini.' The still 'Peggy' uses the vapour-infused distillation method, steaming the neutral base spirit through the botanicals for a more delicate gin.
Botanicals include: Juniper, bitter orange, sea buckthorn, heather, rowanberries.
Suggested Serve: 1 part gin to 2 parts tonic with ice and garnished with fresh raspberries or a grapefruit slice.
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The distillery tell us 'Red Door Highland Gin with Winter Botanicals from the Benromach Distillery is a limited release small-batch London dry gin. Handcrafted in our copper still, Peggy, Red Door Highland Gin with Winter Botanicals combines the warmth of allspice, aromatic sea buckthorn, zesty blood orange, the fruity-freshness of sultanas and hop blossom. winter is wrapped up with a silky-smooth finish. Only 500 cases released into the UK market.'
Botanicals include: Juniper, coriander, angelica, blood orange, all spice, fresh hops, sea buckthorn and sultanas.
Suggested Serve: Good quality tonic water and a slice of orange
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