Benromach

Tasting Notes: Benromach – Chateau Cissac

Benromach – Chateau Cissac

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).

45%ABV

 

Nose

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).

 

Taste

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.

 

Finish

M: The red berries fade and the smoke peters out and leaves a drying red wine kind of finish.

 

Verdict

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.

Benromach Tweet Tasting


PS Many thanks, as ever, to Steve Rush and Benromach for the @TweetTastings via @TheWhiskyWire for the samples and spreading the joy.

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Tasting Notes: Benromach – Triple Distilled

Benromach – Triple Distilled

Speyside’s Benromach have released some of my favourite whiskies of late. Their Organic release and their now flagship 10yo display a great balance of fruit, oak and smoke. When I had read that they were releasing a triple distilled edition, it left me wondering how the third distillation would affect the flavours and profile of their whisky, so I was thrilled to take part in the The Whisky Wire’s Tweet Tasting. The Triple Distilled release sits within Benromach’s “Contrasts” series of releases, which all see have been produced with a distinctive difference to at least one aspect of their standard whisky creation (including the different “Wood Finish” releases – which I will come onto in a later post). The Benromach Triple Distilled, and is available now for £45 RRP.

50% ABV

 

Nose

Very pure/clean. Barley upfront. Soft fruity smells – apricot & papaya. Vanilla and oak. All of these initial smells remind me of Kellogg’s Just Right. After a bit of time there’s a ginger smell and delicate smoky back. Lots going on here.


Taste

Delicious vanilla custard tart at first and then BOOM the 50% ABV (which the nose was not giving away at all) hits you. A few more sips to acclimatise and those vanilla and fruit flavours return.


Finish

It’s a boozy one to begin with and the sweetness fades first and leaves a delicate, classic Benromach smoke.


Verdict 

Given that this whisky was bottled at 50% ABV and has been triple distilled, then I was expecting it to resemble the distillery’s 100 Proof release with a more Irish whiskey finish. In general, the fellow tweet tasters thought that the extra distillation might have removed some of the distinctive character  that Benromach display, but for me, I thought that they had largely remained in tact but where their smoke finish had been taken away slightly, it had been replaced with with a smoother, softer finish. The nose, taste and finish all carried the fruity flavours across, whilst the alcohol, oak and smoke all had to take their turn. The nose really didn’t really let on that the whisky was at a relatively high alcohol percentage, but it soon made itself known one taste and finish, and as the booze burned away some of the more delicate fruity flavours it did let the smoky flavours reveal themselves towards the end. I don’t want to get too wrapped up in it, and too many things these days have a “journey”, but this was a really enjoyable dram that took me on bit of a boozy ride with lots of aspects and places of interest along the way.

 

M

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