Benromach 100 Proof 10 Year Old Cask Strength

$145.00

Out of stock

The Benromach 10 Year Old ‘100 proof’, matured only in first fill barrels, bottled at 57% and without chill-filtered this whisky displays an initial burst of chilli spice and is mouth warming with hints of liquorice and delicate peat.

  • Bottle Size : 700ml
  • ABV : 57%
  • Region : Scotland – Speyside
  • Peated : Yes (Lightly)

Out of stock

SKU: BENROMACH100 Categories: ,

Description

The Benromach 10 Year Old ‘100 proof’, matured only in first fill barrels, bottled at 57% and without chill-filtered this whisky displays an initial burst of chilli spice and is mouth warming with hints of liquorice and delicate peat.

Bottled at the old Imperial measure which equals 57% ABV. 100° Proof is an archaic term once used by the British Navy sailors allocated two tots of rum or whisky a day, the sailors grew suspicious that their pay may been watered down and so, engineered a method to tell them of any meddling by adding a little whisky to their gunpowder, if the mixture still flashed, this proved that their pay was 57% alcohol, or above as if there wasn’t a flash, their pay might have been watered down.

Reviews

…proof positive that toasty oak, a dash of fruit and several puffs of peat can go a long, long way. Beautiful mouthfeel, as thick as anything I have seen from the new Benromach before….for any confused US readers, the strength is based on the old British Proof strength, not American! What is not confusing is the undisputed complexity and overall excellence in this malt.
– 94 points – Jim Murrays Whisky Bible 2017

The Speyside distillery of Benromach has just added a ‘100 Proof’ variant of its 10-year-old single malt to the brand line up. With plenty of sherry and smoke influences, this is an ideal, affordable dram for those cold winter nights. Fragrant sherry, malt, milk chocolate, vanilla, chilli and dried fruits on the nose. Voluptuous in the mouth, with rich malt, smoky sherry, Seville orange and lively pepper. Long and smoky in the finish, with spicy milk chocolate and persistent citrus fruit.
– 4/5 Stars – www.whisky-pages.com

… Sorrel/amber color; impeccable purity. Whoa, this opening aroma is top-loaded with round, supple, dynamic grainy/floral fragrances, including Graham cracker, porridge, honey wheat toast, dried hops, carnation, dried violet petals; secondary inhalations pick up traces of the 57% abv, but in measured degrees and that buttresses the surface aromas that now integrate into one aromatic thrust. Entry is saucy, zesty, tangy, slightly prickly, campfire warm, densely grainy, honeyed, toasty, spectacularly luscious; midpalate keeps the hits coming as the flavor profile now goes deep in buttery/creamy texture that blankets the palate in layers of caramelized sugar taste. Finishes fathomless, endless, smoky sweet. For my money, Benromach’s flagship whisky.
– Highest Recommendation – www.spiritjournal.com

Distillers Tasting Notes

COLOUR: Pale Gold
BODY: Medium
FINISH: Long and Fruity
CASK TYPE: 80% Bourbon barrels, 20% Sherry hogsheads. Final year in first fill Oloroso casks.
STYLE : Warming, Smooth and Complex

About the Distillery

Bunnahabhain 11yo
The Benromach Distillery was built in 1898 by Duncan Macallum. Due to the ‘whisky depression’ at the time it didn’t actually start producing until 1900 and only lasted 1 year before closing it’s doors. It went been through many owners hands and periods of moth-balling up until 1985 when it (seemingly) closed for good. In 1993 our old friends Gordon and MacPhail (of independent bottling fame) decided to buy the Benromach distillery and then set out to restore and re-commission it over the next 5 years. In 1998 it was re-opened with much fanfare by non-other than Prince Charles himself! Over he next few years, distillation and ageing was once again happening and in 2004 Benromach began bottling their whisky.

Benromach remains a very ‘old school’ traditional distillery despite it’s relatively recent refurbishment. Only 3 people are employed in the production process and the whole show is run without computers of any kind. In fact, the stills at Benromach don’t even have pressure gauges – the distillation process is carried out totally ‘by hand’ with the distillers knowledge of the sounds, sights and smells of the stills used to guide and control the process.

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