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Benromach 22ans 2001 Organic Cask 237 New Vibrations 70cl 56.2°

Brand : Gordon & MacPhail / Country : Scotland / Reference: : 25786

Drawn from a carefully selected single cask, this Benromach 22 Years Old is an exceptional whisky that blends tradition with innovation. Distilled in 2001, it has matured for over two decades in a virgin oak cask, developing an intense and authentic aromatic profile.

Its uniqueness? A 100% organic maturation, ensuring a natural whisky, non-chill filtered and with no added coloring. This rare aging process enhances its deep oaky notes, enriched with ripe fruits, spices, and dark chocolate.

Bottled at cask strength (56.2%), it delivers a powerful yet refined tasting experience, embodying the signature elegance of Benromach. A rare release, crafted for lovers of bold and sophisticated single malts.

339,00 € tax incl.

soit 484,29 € / litre

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Features
Volume0.7 L
ABV56.2°
TypeSingle Cask
BrandGordon & MacPhail
DistilleryBenromach
CountryScotland
RegionSpeyside
Vintage2001
Age22 years
MaturationOak Casks
PeatNon Peated
CharacteristicsChai tempéré
PackagingCardboard Box
StillPot Still
Reference:25786

Born in 1898, the distillery is now managed by three distillers. At Benromach, they handcraft their whisky and make it slowly, the time-honoured way. The whisky is made the old fashioned way that is pre-1960s for a typical Speyside result : beautifully balanced with a light touch of smoke.


Before the mid-1960s, Speyside distilleries malted their own barley. They would 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 1960s, this subtle Speyside smokiness got lost. But Benromach Distillery brought 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 Benromach.


Their Scottish barley is grown locally and malted with a little peat smoke to their exact specifications. Pure soft water rises in the Chapelton Spring in the Romach Hills, just a couple of miles behind the distillery. Mixed with the traditional use of both brewer’s and distiller’s yeast, these are the raw ingredients making Benromach's Single Malt Whisky.


With absolutely no computers or even pressure gauges, the three distillers manage the entire process by how the developing spirit sounds, smells and feels, giving things a tweak here and there.

Nose: A rich and expressive nose, blending toasted oak with aromas of stewed fruits, vanilla, dark chocolate, and a hint of warm spices.

Palate: A bold opening with burnt caramel, dried fruits, and spices, followed by a smooth texture with hints of honey and cocoa.

Finish: Long and warming, with noble oak, cinnamon, and a hint of roasted coffee.