Benromach Peat Smoke 2006/2016 “Orchard Fire”

While Benromach has won over many with their old school style malt, it hasn’t quite stirred up the frenzy that each Springbank release has caused. It might seem unfair to compare them but I believe them to be related in many ways. Family owned, longer fermentation styles, less automation, good cask policy, both are the distilling arms of Independent bottlers. The 10yr old and it’s Imperial strengths counterpart are confirmed winners, let’s dive into the range.

This 2006 Peat Smoke is part of what they’ve dubbed their contrast range, peated malt in the 67ppm range (no source listed), first fill bourbon casks, 46%, no mention of chill filtration though.

Nose: Farmy, earthy peat when first poured, then abruptly a surprising note of pears, apricot paste, it’s very unusual. Underneath all of that the it’s very close to the grain, a touch of old lemons, glycerin & talcum powder.The smoke is there but not overwhelming once it subsides there is a bit of oak and vanilla but surprisingly isn’t dominant for a first-fill bourbon. A nice nose, very round, the peat doesn’t dominate.

Palate: Sweet, dark, jujubes, that instant peaches & cream oatmeal with smoke blown over the top. There is a bit of citrus, linseed oil & powdered sugar with loads of grain and a touch of oak, the texture is a bit thin.

Finish: It keeps bouncing between earthy tones, plantain, mezcal and a strange sweetness, almost artificial, like those swirled strawberry and yogurt candies. The oak is most present at the end.

The Blab: It’s a nice take on the genre (young heavily peated bourbon cask) its different than the Islay style in that it has no maritime influence but I think it’s much closer than peated whiskys by Glendronach or Balvenie for example. Yet it’s not distinct enough, it doesn’t really pull you in like the 10 yr old, perhaps if it was at higher proof like some of their single barrel releases it would be more effective. The 10 yr old is a tough act to follow, it’s a testament to how well it is vatted together.

Benromach Peat Smoke 2006-2016

46%ABV

83/100

Benromach – Hermitage Finish 2005 “High Tea in the Kiln Room”

The Benromach 10 has earned it’s place among many folks’ cabinets, as a solid bang for your buck whisky but one with more dimensions that are used to seeing at this age. It has that rare chameleon quality, each time you have a dram it seems to have changed a bit, one day sherry focused, another more peat and malt forward.

This hermitage finish is part of what Benromach dubs their contrast series, these are various versions of their spirit, be it finishes or experiments to show against the standard line-up of  their 10-15 yr old whisky. It can be a smart way for a company that does not yet have many decades of stocks to draw upon, we’ve seen this used by Bruichladdich, Arran and many others but not always successfully.

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Enjoy this terrible photo of my bottle.

This bottle was purchased as part of our club’s selection on the strength of my experience with Ben 10, I wanted to use it as a contrast against some other sherry matured malts.

Nose: Spicy, paraffin, there is peat but it mixes with the fruits from the wine cask, it’s like smoked blackberries…alas I have tried this time+smoker=smoked everything. Green peppercorns, digestive biscuits, honey drizzled figs, there is some sulfur like a tinge of spent matches and ginger. The nose is pretty tame, I like the interplay between the waxy peaty side and the fruits from the cask.

Palate: Sweet, oily, malty, earthy and bitter on the first sip, almost like Amaro (don’t call me a hipster). Damp concrete basement, slight barn funk, apricot jam, wet grains, again that feeling of smoked berries from the nose.

Finish: Short, a mossy and sweet earthy taste remains, a drying astringency, vanilla and dark chocolate.

I found this pleasant but the sulfur has increased with time, I feel like the peat saves it from being OTT.  The Benromach spirit style takes well to sherry as we get from the regular editions, this wine finish shows some promise but it’s not entirely successful. I am unsure if it’s the style of wine used, the ABV or perhaps it would be better if they vatted some bourbon barrels in to bring equilibrium?  I like it but it lacks the superb blending of the Ben10.

Benromach 2005 Hermitage Wood Finish series 

45% ABV

83/100