Benromach
Contrasts: High Enzyme
- 46
- 70cl
- Taste: 3
- Speyside
Benromach is situated in the town of Forres, Speyside. Originally founded in 1898 by Duncan McCallum and F. W. Brickman, the renowned architect Charles Doig designed the distillery. After World War II, production continued sporadically, but the distillery faced frequent closures and changes in ownership. In 1993, the distillery was purchased by Gordon and MacPhail, an independent bottler and distiller based in Elgin, owned by the Urquhart family. Following the...
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Benromach is situated in the town of Forres, Speyside. Originally founded in 1898 by Duncan McCallum and F. W. Brickman, the renowned architect Charles Doig designed the distillery. After World War II, production continued sporadically, but the distillery faced frequent closures and changes in ownership.
In 1993, the distillery was purchased by Gordon and MacPhail, an independent bottler and distiller based in Elgin, owned by the Urquhart family. Following the sale, the family spent several years renovating the distillery. In 1998, on the centenary of its founding, King Charles III (then Prince of Wales) officially reopened Benromach Distillery. This revival saw Benromach shift its focus from primarily producing whisky for blending to concentrating on the production of single malt Scotch whisky.
Known for its commitment to traditional methods of whisky production, Benromach retains several traditional practices. Unlike many modern distilleries, Benromach make their whisky using floor maltings, which involves manually turning the barley on the malting floor.
Benromach Contrasts is a range of unique styles that have been hand-made to be deliberately different from their characteristic, subtle, smoky flavour.
Matured in first-fill bourbon barrels, Benromach High Enzyme explores the technical aspects of distilling. They've used a high enzyme, unpeated barley to create characteristics more commonly found in grain whisky.
Official Tasting Notes
Colour - Light Gold.
Aroma - Delicate fresh lemon sherbet, malted barley and green apple aromas, followed by notes of jasmine.
Palate - Sweet and creamy with pink grapefruit, lemon and lime. Pineapple flavours give way to honeycomb and spicy pepper.
Finish - A long, fresh finish with charred oak and peppermint.
In 1993, the distillery was purchased by Gordon and MacPhail, an independent bottler and distiller based in Elgin, owned by the Urquhart family. Following the sale, the family spent several years renovating the distillery. In 1998, on the centenary of its founding, King Charles III (then Prince of Wales) officially reopened Benromach Distillery. This revival saw Benromach shift its focus from primarily producing whisky for blending to concentrating on the production of single malt Scotch whisky.
Known for its commitment to traditional methods of whisky production, Benromach retains several traditional practices. Unlike many modern distilleries, Benromach make their whisky using floor maltings, which involves manually turning the barley on the malting floor.
Benromach Contrasts is a range of unique styles that have been hand-made to be deliberately different from their characteristic, subtle, smoky flavour.
Matured in first-fill bourbon barrels, Benromach High Enzyme explores the technical aspects of distilling. They've used a high enzyme, unpeated barley to create characteristics more commonly found in grain whisky.
Official Tasting Notes
Colour - Light Gold.
Aroma - Delicate fresh lemon sherbet, malted barley and green apple aromas, followed by notes of jasmine.
Palate - Sweet and creamy with pink grapefruit, lemon and lime. Pineapple flavours give way to honeycomb and spicy pepper.
Finish - A long, fresh finish with charred oak and peppermint.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig