January 5, 2024
Benromach is located in the Speyside region of Scotland and is arguably the most well-known whisky-producing region, known for some big names including Glenfiddich and The Glenlivet. Although it is a relatively small region in Scotland, Speyside accounts for approximately 50% of all whisky produced in the country.
Benromach was founded in 1898 and is family-owned and operated. Unlike many distilleries located in Speyside, Benromach uses “just a whisper of peat smoke”. This adds a nuance to the whiskies produced that you do not frequently find outside of the Islands, Campbeltown, or Islay. Once the barley is ground down to grist, the water is sourced from Chapelton Spring, and then fermentation starts in larch tanks over the course of three to five days, a particularly long fermentation. Both Brewer’s and Distiller’s yeast is used to complete fermentation and to help develop The Speyside region of Scotland is arguably the most well-known whisky-producing region and is known for big names such as Glenfiddich and The Glenlivet. While a relatively small region, Speyside produces approximately 50% of Scottish Whisky, including Benromach.
Founded in 1898, Benromach is a family-owned and operated distillery, known for using “just a whisper of peat smoke”. This adds nuance to the whiskies not frequently found outside of the Islands of Campbeltown or Islay. To add to this whisky’s uniqueness, the water is sourced from Chapelton Spring and the fermentation in larch tanks is from three to five days, a particularly long fermentation. Both Brewer’s and Distiller’s yeast is used to help develop more complex flavours and aromas.
To make a truly special whisky, top-quality casks are essential, as the most flavour and character come from the barrel. Benromach uses both Sherry and Bourbon barrels, but Cask No. 44 was matured in First Fill Bourbon Barrels for the length of its maturation, Jan. 27, 2012 to Sept. 29, 2022, when it was bottled. This fiery, cask-strength Scotch whisky, bottled at 59.3% ABV, has flavours of sweet tangerine, and freshly cut cereal grain, with a nutty almond marzipan note, followed by a slight grilled pineapple flavour and the gentle waft of peat smoke at the tale end. This is a truly unique drinking experience for someone looking to have something a little out of the ordinary!Shop Now
If you are interested in starting a whisky/whiskey collection, one important piece of advice is to make sure that you are NOT storing your whisky bottles on their side like you would a bottle of wine meant for a long maturation period. The strength of the spirit will cause the cork to disintegrate rapidly, allow more oxygen to cross the closure and artificially oxidize your whisky. Always store your whisky bottles standing upright in a cool place, away from light.
In the United States, by law, Bourbon barrels are only allowed to be used for the maturation of a Bourbon whiskey one time. So, after they are used in the U.S., the Scotch industry will buy them up and mature their spirit in the barrels. The base spirit is entirely different, but the slow aging that takes place in them will slowly but surely extract some delicious flavours from the wood into the Scotch.
Recommended by Crowfoot Sommelier,