Speyside’s Benromach have been rapidly expanding their range of whiskies available in recent years, with a solid core range and then seasonal additional releases. One area that has particularly piqued whisky enthusiasts’ interests is their experimentation with different cask influences via their “Wood Finish” series within the “Contrasts” range – see notes on their Triple Distilled release here. This limited new release has been initially matured in ex-bourbon casks and “is finished for 25 months in hand-selected casks from the illustrious Château Cissac within the Appellation Haut-Médoc Contrôlée in South-western France” (to use their own words).
M; Bonfire smoke straight away. A lovely dry smoke & then followed by red fruits – the other way round to a usual smoky dram, when the smoke usually comes last. The smoke reminded me of that smoke you get in German smoked sausages or smoked cheese or any of the Aecht Schlenkerla Rauchbier range (but in whisky form, obviously).
M: It is smoke and fruit in equal parts upfront. Blood orange and oaked red wine. The toasty smoke intensifies with the booze on the way down.
M: The red berries fade and the smoke peters out and leaves a drying red wine kind of finish.
M: The more I’ve tried whiskies that have been stored in old red wine barrels, the more I’ve liked them and this is no exception. This is a really rich and fruity whisky that has been coupled with Benromach’s signature smoke, which seems to be more intense in this whisky than in others of theirs, which I guess must have been amplified by the wine casks. There were a lot of flavours at play here and this is definitely one for savouring over time, and definitely fits our current seasonal move into autumn. Sold by the spiel, I may also have to try and find some of the wine itself, but for now, I’ll stick to the whisky.
PS Many thanks, as ever, to Steve Rush and Benromach for the @TweetTastings via @TheWhiskyWire for the samples and spreading the joy.