Matured in first fill bourbon barrels and made with heavily peated barley, Benromach Peat smoke is far more intense than the subtle smoke of their 10 year old. For our customers who are keen yet a little unsure about trying peated whisky, I have found that this whisky has been a great introduction for them. There is an intense smoky flavour, yet it balances well with this malts sweet and fruity flavours.
Located in the North-east region of Morayshire, the heartland of malt whisky, Benriach displays all the traditional charm of a Speyside distillery. Built by John Duff in 1898, Benriach is one of the few distilleries with its own on-site floor maltings, and draws its water from the Burnside Springs.
Nose - Sweet vanilla with honey and cured meat aromas. Hints of apricot and lemon combine with a subtle tobacco note.
Palate - There’s cracked pepper with sweet strawberry and orange flavours, a delicate hint of aniseed… combined with a lingering edge of bonfire embers.
Finish - Slow cooked apple, pear and tangy grapefruit give way to a trace of cocoa powder and an absolutely gorgeous edge of lingering cigars.
Availability: In Stock