See this post for more in-depth history of Benromach distillery. Benromach is one of the smallest distilleries in Scotland and requires just two workers to keep it running. They are able to pump out 500,000 liters of whisky annually which is quite a feat for a pair. The distillery was designed by the renowned Elgin architect Charles Doig whose works included Aberlour, Dufftown and Balblair. Doig is best known for his Doig Ventilator, also known as a pagoda, that is used to improve the efficiency of distilleries. by drawing off peat smoke during the malting process. One could say that Benromach is certainly the peak of efficiency with just two employees. Today’s whisky from Benromach is dubbed ‘Organic’ because it distilled from Scottish Organic Barley. It is subsequently aged in Virgin American Oak Casks and bottled at 43% ABV. There is no age statement on this whisky but it’s estimated to contain whisky between ten to twelve years old.
Nose: white grapes, gala apples, peaches, anise
Mouth: light pepper, honey, sultanas, green apple skin, sugary cereal
Finish: peppery, smooth, vanilla cream
Verdict: I wonder if I’ll be able to taste the ‘organic’ difference in this dram? On the nose there are abundant white grapes, gala apples, peaches and some anise. It amounts to a very pleasant nose which is gentle and not at all astringent. Unfortunately on the palate the whisky comes across as bland. There’s not too much character on the palate. Light pepper, honey, sultanas, green apple skin and a sugary sweetness make-up the flavors of this whisky. The green apple skin was the primary flavor which manages to be sweet and sour at the same time. The finish has some nice spice that lingers for a bit on the tongue. Vanilla cream is the foremost flavor that sticks to your mouth shortly after the whisky is swallowed. I suppose organic whisky doesn’t necessarily taste better than normal whisky, but perhaps it’s healthier?