1976 Benromach, Speyside, Single Malt Scotch Whisky (46%)

1976 Benromach, Speyside, Single Malt Scotch Whisky (46%)

Product: 22309
 
1976 Benromach, Speyside, Single Malt Scotch Whisky (46%)

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Description

On the nose there are notes of creme brulee with orange and fruit cake. Hints of Kiwi and figs develop. The palate is initially peppery with orange zest and apricot flavours. A creamy milk chocolate edge with subtle nuttiness.

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.

spirit at a glance

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Critics reviews

Other
Nose
Malty. Honey Smacks cereal. Barley sugar. Fruit after a while. Tinned peaches, stewed pears. Elegant oak, a polished floor note. Complex. Nut biscuits. Gentle spices; long peppercorn, coriander.
Palate
Smooth at first then oak speaks up. But in the most refined way. Honey, beewax. Greengage jam. Ground ginger. Drying on spices.
Finish
Lingering. Spicy and oaky. Slowly fading on dry almond.
Comment
A superb whisky, rich, deep, complex, with a mature oakiness. I would avoid water personally.

Martine Nouet - Whisky Magazine Issue 113 Nose
Bold and big, serious layers of aroma. Honey nut cornflakes, proving dough heavy with yeast. Then a sweet fruit syrup note, beeswax, and then the spices start to develop, a roast pepper edge and herbs.
Palate
Elegant and refined. The sweetness from the nose is balanced with a rich manuka honey, a citrus edge and ginger nut biscuits and butter.
Finish
Keeps giving with oak spices and a little of that powdery ginger biscuit note.
Comment
A serious multilayered and intriguing dram, that just keeps revealing more and more over time.

Rob Allanson - Whisky Magazine Issue 113 Read more

About this SPIRIT

Benromach Distillery, Speyside

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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