It’s been a while since I last reviewed a batch of Benromach Organic. Ever since I first tasted it at the distillery, I’ve grown to like this particular, unpeated style of Benromach. It’s different. Usually in a good way.
The Benromach Organic meets rigorous UK Soil Association standards for growing the ingredients, distillation, maturation and bottling. The virgin casks used to mature this whisky, are made from wood from a sustainably managed forests in Missouri. Or at least they used to be. I can’t find any mention of it on their website.
Finally, the whisky for this batch was distilled in 2010, making this either five or six years old. Now that’s young, but also plenty old enough, as you don’t want spirit maturing in virgin oak casks (which are very active) for too long.
Benromach Organic (43%, OB, 2016)
Nose: The virgin oak is really present. Lots of vanilla and crème brûlée type aromas. After the honey comes ripe apple and burlap.
Taste: A proper creamy mouthfeel, which is quintessential Benromach. Quite sweet, with a good amount of honey, but also oak and pine needles. A touch of leather and ripe banana as well.
Finish: Somewhat drying, with a hint of menthol and dried grass. Finally some white chocolate.
I’ve had better batches. And this goes even more so than last time I reviewed this: I much prefer the smoke and sherry of their signature 10yo, 15yo and 100 Proof.
Photo: Master of Malt