Critics reviews
Lightly smoked with and underlying crisp cereal that deepens into spice and beeswax along with dark chocolate. As it develops, the spiced element takes charge with rose petal incense and sandalwood.
Palate
Precise. Pools in the centre of the tongue with light touches of raisin, bruised plum and heather. Obvious age. Quite fragile and slightly waxy.
Finish
Long and complex with a hint of smoke too.
Comment
Balanced and poised.
Dave Broom - Whisky Magazine Issue 97 Nose
Earthy. Moss. Bracken. Under woods after a summer shower when the soil is steaming. A rooty note. Vetiver and liquorice. Opens on sweeter aromas. A sour hint. Séville orange. Cardamom.
Palate
Smooth and sweet. Lots of candied citrus and spice. Cloved orange. Getting spicier and slightly bitter. Oak is showing with a firm grip but in a refined way.
Finish
Dry, lingering. Oaky.
Comment
A distinguished and profound fellow. But that whisky does not take water.
Martine Nouet - Whisky Magazine Issue 97
About this SPIRIT
Benromach Distillery, Speyside
Benromach Distillery is located on the outskirts of the ancient market town of Forres in Speyside. This small and almost lost distillery produces a range of single malt whiskies, including Benromach Traditional and Benromach Organic.
In 1983, Benromach was closed by its then-owners, United Distillers. In 1993, Gordon & MacPhail, the Elgin-based whisky merchants and bottlers, acquired the distillery and completely renovated its facilities. It is one of only two mainland Scotch whisky distilleries that use peated malt for virtually all their production, albeit most is produced with around 10-12ppm phenol in the malt. For two weeks per year, heavily peated spirit is also produced.
As well as a core range of 10, 15, and 21-year-old whiskies, the distillery has started an annual release of 40-year-old malt. Benromach also specializes in wine finishes for some of its spirits, with Hermitage and Sassicaia finishes in the range. The style of the whiskies is initially smoky, with wet grass, butter, and ginger notes. Citrus, dried fruit, and soft wood smoke dominate the palate.
(Adapted from the Malt Whisky Yearbook 2024)
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Description
On the nose there is an initial rum and raisin note, with a delicate vanilla edge. Smooth peach and nectarine fruit flavours mingle beautifully with toasted malt. On the palate hints of rich Sherried Christmas cake, with a touch of marzipan. Some mixed spices emerge. Smooth and creamy with mouth warming qualities.
Located on the outskirts of the ancient Royal Borough of Forres lies Benromach - Speyside's smallest working distillery. Established in 1898 the distillery experienced many closures and changes of ownership prior to 1993 when malt whisky specialists, Gordon & MacPhail rescued it.
After being extensively re-equipped, Benromach was officially re-opened by HRH The Prince of Wales in 1998. Just two experienced distillers create Benromach using the finest Scottish barley and the purest spring water from the nearby Romach Hills.
They personally ensure that only the highest quality spirit is filled into sturdy oak casks before being left to mature at Benromach Distillery for many years.
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