Review: Benromach Peat Smoke Single Malt Scotch Whisky / by Jason Hambrey

Benromach Peat Smoke 1.jpg
9 Years; First fill ex-bourbon
100% Malted Barley
Distiller Benromach (Forres, Scotland)

It’s difficult to find more heavily peated non-Islay malted whiskies. I suppose Talisker might be one (malted at glen ord) or Ardmore, perhaps the classic highland peated whisky. Benromach, as far as I can tell, is peated from a local peat source – and I assume local is more local than Islay. The reason that is significant is Islay peat has such a unique characteristic with the heavy marine and medicinal aromas. Other areas of peat are composed of other vegetation – so from a perspective of peat “terrior” it’s always interesting to see different regions. It’s peated to 67 ppm, which is quite a punch of peat – that’s more than Ardbeg!

Review (2018)

  • Batch: Distilled 2008, Bottled 2017

  • Bottling Code: 3/5/2017

  • Bottling Date: 2017

Creamy bourbon aromas on the nose, but also vegetal, woody smoke. Some pear and berry fruitiness on the nose, too, and notably – the nose develops with time – becoming more woody, earthier, and richer. The palate is lightly sweet, creamy, and becomes quite ashy – with a touch of tropical fruit on the end – quite nice! Milk chocolate, throughout, and flashes of rich nuttiness. The finish has a nice touch of smoke, ash, cacao powder, and perhaps smoked dried flowers – it’s a bit floral! Very pleasant, and easily begs for another sip.

Highly Recommended (48% of all whiskies I’ve reviewed to date get this recommendation or higher).

Value: High, at $90.