Benromach 40 Years Old 2021 Release 70cl 57.1°

Distillery : Benromach / Country : Scotland / Reference: : 24758

This 40 year old Single Malt aged in first fill Oloroso sherry casks offers very nice notes of ginger, stewed fruit, citrus zest, apple and brown sugar.

This is one of the oldest bottlings in the Benromach range.

Bottling highlighted in a wooden box inspired by the painted panels that previously adorned the old pagoda on the roof of the Scottish Distillery.

Limited edition bottled in only 1,047 copies.

1 750,00 € tax incl.

soit 2 500,00 € / litre

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Features
Volume0.7 L
ABV57.1 °
TypeSingle Cask
DistilleryBenromach
CountryScotland
RegionSpeyside
Age40 years
MaturationSherry
PeatLightly Peated
CharacteristicsCask Strength
PackagingWooden Case
Reference:24758

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: rich aroma of ginger and stewed fruits, followed by citrus fruits, cinnamon, caramel and beeswax.

Palate: intense flavours of Seville orange, red apple and demerara sugar.

Finish: marked by a citrus zest and a touch of burnt oak.