The distillery has been making Benromach since 1898 using the same spring water rising in nearby Romach Hills. The 3 master distillers orchestrate every second of the production by sight, sound and touch. Indeed, there are no short cuts to perfection. They make it this way to give our whisky that gorgeous pre-1960s Speyside character: beautifully balanced with a light touch of smoke. Making whisky by hand is a rare craft these days.
Their boby mill, mash tun, 4 wooden washbacks, 2 copper stills, spirit safe, filling room, dunnage warehouses and visitor centre with many mementoes are all open to the public. And, of course, you can enjoy a tutored tasting of their gorgeous classic Benromach Speyside Single Malt Whisky.
Benromach Peat Smoke 2005 Tasting Notes
The distillers only produce very small batches of this unique Benromach Speyside whisky. So you’re one of the few people who are able to enjoy it. The finest Scottish barley is malted with high levels of peat smoke at 67 ppm. THis means parts per million: the phenol level, to those in the know. The aroma embraces sweet vanilla, honey and cured meat aromas, hints of apricot and lemon combining with a beautiful subtle tobacco note. On the taste, there’s cracked pepper with sweet strawberry and orange flavours, a delicate hint of aniseed. Combined with a lingering edge of bonfire embers.
The delicate smokiness complements lemon, honey and vanilla aromas with sweet hints of apricot and sugared almonds on the tongue. Slow cooked apple, pear and tangy grapefruit give way to a trace of cocoa powder and an absolutely gorgeous edge of lingering cigars. It’s a wonderfully fruity and smoky single malt whisky.