Benromach Organic Whisky
Benromach Organic Whisky is golden brown in colour, imparted by ageing in virgin oak casks.
Even the wood they use for maturing the spirit is an intrinsic part of producing this beautifully balanced Organic Single Malt Whisky… a world-first when it was launched.
With that in mind, enjoy the sumptuous aroma of Benromach Organic Whisky without water.
Benromach Organic Whisky is delightfully sweet and malty at first, and after a few inhalations you may detect vanilla, toffee and banana influences coming through.
Enjoy the taste without water roll it around your mouth and savour the creamy pepper and sweet fruit flavours, particularly ripe bananas.
Add a trickle of water to Benromach Organic Whisky and release the whisky and take in the aroma with water, fresh and malty with darker, delicious hints of coffee and cocoa.
You may smell some vanilla notes, and a touch of the fruit bowl coming through once again – this time with citrus fruits, especially lemons.
Now for the taste with water the smooth and mellow body has an exotic carnival feel with some gorgeous chilli spice and tropical fruit flavours, balanced with creaminess and a dark chocolate edge: a mouth-watering balance with a smooth and long finish.
This whisky is certified Organic from start to finish, meeting rigorous UK Soil Association standards for growing the ingredients, distillation, maturation and bottling. Unique on launch in 2006, it is still very rare today.
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. Benromach Distillery
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.
It’s not just the peat that makes the difference. Numerous nuances go into creating the classic character of Benroamch.
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