Benromach 10 Year Whiskey

Appearance: Gleaming with a warm golden amber hue, Benromach 10-Year Whisky invites exploration with its rich and inviting color, signaling a decade of patient maturation. Nose: The nose is greeted by a delightful interplay of aromas. Sweet vanilla and toffee notes embrace the senses, complemented by a gentle waft of peat smoke that adds a layer of intrigue. Subtle hints of ripe pear and green apple emerge, promising a complex and nuanced palate. Palate: The first sip unveils a symphony of flavors that dance across the tongue. Malt sweetness intertwines with the lusciousness of dried fruits, showcasing the influence of sherry casks. Juicy pear and green apple notes add a refreshing brightness, while a delicate undercurrent of oak and a whisper of smoke contribute to the whisky's depth. The mouthfeel is velvety, inviting further exploration. Finish: Benromach 10-Year leaves a warm and lingering finish, a testament to its well-rounded character. The sweetness persists, accompanied by a gentle smokiness that adds an extra layer of complexity. The aftertaste is both satisfying and contemplative, encouraging one to savor the memory of each sip.

Benromach distillery was built in 1898 in Forres, near Elgin. In 1993 the distillery was acquired by the Urquhart family keen to revive the lost Speyside style using malted barley to give just a whisper of peat smoke.The 1890s represent a busy time for the whisky industry with 33 new distilleries opening across Scotland. John Duff, a serial entrepreneur within the whisky industry, established Benriach in 1898.
Early evidence of distillation was found on Akkadian tablets dated c. 1200 BCE describing perfumery operations. The tablets provided textual evidence that an early, primitive form of distillation was known to the Babylonians of ancient Mesopotamia.
Chill filtration is the process of cooling an alcoholic liquid down to about -1C and pushing it through a metal or paper filter. It removes certain elements that make scotch whisky look cloudy.
In chill filtering, whisky is cooled to between 5–10 °C (41–50 °F) and passed through a fine adsorption filter. This is done mostly for cosmetic reasons — to remove cloudiness — however by many whisky drinkers it is thought to impair the taste by removing the details which differentiate between the many distilleries.
Benromach is a Speyside distillery that is fairly well known amongst single malt aficionados, but not so well known to more casual whisky drinkers.

Size: 750 mL

Proof: 43%
*Please note that the ABV may vary