At Benromach small batches of whisky have been produced using the finest malted barley, dried using high levels of peat smoke. Distilled from malted barley with a phenol level of 35ppm this fourth batch of Benromach Peat Smoke has been matured in Refill American Hogsheads for many years. The resultant Single Malt is seriously smoky yet it retains the elegance and fruitiness of Benromach.
Sweet, malty notes with an elegant smokiness. A fruitiness develops, pear and green apples. Cured bacon flavours linger. Smoky bonfire ash initially with a white pepper spiciness. Fruity elements develop, again pear and crisp green apples. Less smoke now, but some sweet vanilla notes are now present. A sweet fruitiness and hint of cured meets linger.