We are happy to say that we’ve managed to land a unicorn this month. A whisky that Jim Murray scored 95.5, has had worldwide acclaim and is priced under that magic $100 mark. A sensational Speyside malt – and one with a difference. The Benromach Organic 2010 is completely (certified) organic, and as a consequence of this – only first fill, organically grown (American) Oak can be used to age it.
We’ll speak a bit more about that virgin oak later, but I’ll finish introducing the Benromach Organic 2010 by quoting Jim Murray – “A charming, understated essay in which malt, salted spice and barley sugar are described to perfection… gentle, refined and exquisitely elegant”.
The Benromach Organic 2010 is a whisky with a huge point-of-difference. The first fill casks allow us to get an insight to what the wood alone contributes to the end product. Usually whisky is aged in refill casks (those that have previously had sherry, port, bourbon etc aging in them) and so, many of the flavours of the previous contents find themselves present in the whisky that is aged in them. The Benromach organic allows us to remove all influences from other spirits or wines and get a picture of just what the wood contributes. And it’s a very interesting picture indeed.
Jim Murray rated it 95.5/100 and had this to say: “A charming, understated essay in which malt, salted spice and barley sugar are described to perfection… gentle, refined and exquisitely elegant”. High praise indeed from a reviewer with a known preference towards peated malts.
The nose is beautifully fruity with pineapple, coconut and mango wrapped around a solid core of malt. On the palate the Benromach Organic 2010 is buttery smooth with a banoffee pie, more tropical fruit and just a little spice. The finish is long, and slightly astringent with some pepper building on the tongue.