10 Year Old
Benromach
43%⁠
Mash bill: 100% Peated malted barley ⁠
Barrels used: First fill ex-bourbon & sherry casks⁠

This Speyside distillery believes in being hands on in every aspect of their whisky. The name comes from the water source just up the road from the distillery from the Chapleton Spring in the Romach Hills. Ben being one of the Gaelic words for hill, it all comes together as Benromach. ⁠

In the Speyside region there is a history of topping up fires with cuts of peat when the coal ran low. In keeping that tradition alive, their locally grown barley is malted with a small amount of peat smoke. When fermenting they use both a brewer’s & distiller’s yeast. An average fermentation stage is anywhere between 2-3 days, but Benromach lets theirs go 3-5 days. All of these specific steps add to the finished flavour profile. Another interesting choice of theirs is using only first fill ex-bourbon & sherry casks. This makes a huge impact on the flavour. ⁠

Tasting notes: Creaminess and smokiness weave together on the nose and palate. Peaches and pears on the nose, relaxing into vanilla, toffee, and caramel on the palate. The peat is very gentle but still the star of the show. The cereal notes help calm the peat as well.

⁠Happy Solstice everyone!⁠

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