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Benromach Peat Smoke 70cl 46°

Distillery : Benromach / Country : Scotland / Reference: : 21592

Benromach Peat Smoke is a Single Malt from the Speyside region. This whisky is only produced in small quantities by the distillery. It is distinguished by the meeting of peat and rich notes of Benromach.

It is produced with heavily peated malted barley (phenols: 67ppm*) and aged in Bourbon barrels where it develops notes of fruit and smoke. A tasty mix, both powerful and subtle!

*PPM -  phenols parts per million, measuring the influence of the oily smoke peat infusing the germinated barley during the drying process. The longer the exposure, the highest the ppm value is. A well peated Islay whisky reaches a 40-50 ppm. But every whisky still develops its very own character and mouthfeel sensation, depending on the style of each distillery.

69,00 € tax incl.

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Features

Volume0.7 L
ABV46 °
TypeSingle malt
DistilleryBenromach
CountryScotland
RegionSpeyside
MaturationBourbon
PeatPeated
Reference:21592

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.

Colour : light straw.

Nose: rich and slightly peated with notes of flowers and fruits (apricots). Nice complexity with hints of honey, dried beef and tobacco.

Palate: well-balanced. Fruity and smoky malt, spices (pepper). Hints of citrus fruits like orange and lemon and a lot of vanilla.

Finish: long and fruity, with notes of cold ashes and a surprising hint of anise!