Benromach 100 Proof
Pour yourself a dram of Benromach 100 Proof, this beautiful golden amber single malt whisky and take a few small inhalations to start to enjoy the aroma without water.
Benromach 100 Proof has an intense Sherry nose with heaps of stewed apple, pear and delightful vanilla pod aromas… delicious toasted malt aromas develop and complement an underlying menthol edge.
Now take a sip of Benromach 100 Proof and savour the taste without water, there’s cracked black pepper with juicy fresh strawberry and raspberry… hints of orange peel and milk chocolate combine with a delicate smoky edge.
Add a smidge of water to release your dram of Benromach 100 Proof and enjoy the aroma with water, it’s fabulous, with initial hints of beeswax polish and peat smoke… followed by sweeter aromas developing with ripe banana and kiwi bound together by honey.
Now for the taste with water. Roll it around your palate and enjoy the sweet and salty effect with ripe banana and blackcurrant flavours.
Notice the emerging creamy milk chocolate edge with a long rich finish of lingering subtle smokiness and bonfire embers.
The Benromach distillery in Forres was constructed in 1898 by the Benromach Distillery Company Ltd then was almost immediately closed and like many a Scottish distillery spent much of the next century opening and closing it’s doors with the rise and fall of the whisky market until bought by whisky merchants Gordon and Macphail in 1992.
At Benromach, they handcraft their whisky and make it slowly, the time-honoured way. It’s why their 10 Year Old is brimming with gorgeous classic pre-1960s Speyside character. And every drop is fine enough to be savoured as a single malt. http://www.benromach.com/whiskies/the-classic-benromach/100-proof
Before the mid 1960s, Speyside distilleries malted their own barley. Hidden away in remote glens, they’d top up their fires with cuts of local peat when coal was running low.
These slices were enough to impart a touch of smoke in the region’s whisky. And, with the advent of new commercial maltings in the swinging ‘60s, this subtle Speyside smokiness was lost to the world.
But only for a while. Because Gordon and Macphail bought the mothballed Benromach Distillery and gave the world back this lost style of whisky.
But it’s not just the peat that makes the difference. Numerous nuances go into creating the classic character of Benroamch.
Benromach 100 Proof – Hay Wines
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