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Benromach Organic 70cl 43°

Distillery : Benromach / Country : Scotland / Reference: : 21791

Benromach Organic is a Scottish Single Malt whisky from Speyside. It is distilled from organic ingredients: barley produced locally in Speyside and yeast. This whisky is the fruit of the collaboration between the distiller and his brother-in-law, organic barley grower near the distillery.

After distillation, Benromach Organic has benefited from aging in new oak barrels from a forest managed in a sustainable manner.

An innovative 100% organic whisky to which aging in new wood gives a vanilla character and notes of sweet fruits.

67,50 € tax incl.

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Features

Volume0.7 L
ABV43 °
TypeSingle malt
DistilleryBenromach
CountryScotland
RegionSpeyside
MaturationNew Oak
PeatNon Peated
CharacteristicsOrganic product
Reference:21791

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.

Color: gold.

Nose: sweet and malted. The sweetness is characterised by aromas of vanilla and of citrus fruits (orange, mandarin). Hints of banana and toffee.

Palate: creamy and scented. Flavours of  sweet fruits such as banana.

Finish: long and smooth. The creaminess of the fruit lingers in the mouth. Spicy and bitter hints at the end (green pepper, dark chocolate).