Benromach Imperial Proof

My familiarity with Benromach is limited. I think I've sampled the 10 and perhaps a couple of their vintage Peat Smoke varieties, but that's the extent of it. I wouldn't claim to avoid the distillery, as everything I've encountered has been satisfactory to quite good; I simply don't seek this particular one out. There's no specific reason, I just don't. However, a companion graciously provided a taste of this bottling to several of us. In the U.S., it's known as Benromach Imperial Proof, and it's important not to confuse it with the 100 Proof version—they are the same spirit, with labeling adjusted for different markets. Imperial Proof registers at 57% by U.K. standards. This particular spirit stands at 57% ABV, presenting a murky copper color with an oily consistency. It leaves sparse legs and very fine droplets after being swirled in a glass. The aroma is rich with spicy scents: black pepper, wood spice, and even a hint of Christmas spice blend together. A foundation of fresh, leathery character and some light orchard fruit supports this. Crisp apples and pears suggest an understated sweetness waiting on the palate. The taste truly elevates the experience with waves of woody notes across the tongue. Orchard fruits initially temper the heat, but when it arrives, it takes control and overwhelms the softer elements. The aroma doesn't prepare you for the wave of warmth that dominates midway through the sip. There's a genuine intensity here that's undeniable, though it remains surprisingly smooth considering its age and elevated strength. An appreciation for a wood-forward style of spirit is essential to fully enjoy this, in my opinion. The finish is enduring, consistently warming, and again, woody. The liquid's remarkable smoothness is something I can't overlook. Had I not known the specifics, I would have assumed this was a much older spirit that had spent considerable time in new oak. This bottling seems suited for someone who enjoys barrel-strength, wheated bourbon. Ultimately, its strength lies in appearing older than it is, and that should be its defining characteristic. It's not overly complex, simply executing its intended profile effectively. While I'm uncertain of the exact cost, if it were priced around $50-$60, I'd consider it an excellent value. I suspect it's more expensive, being a single malt, which would lead me to scrutinize its limitations, such as a lack of depth and complexity, more closely. Without knowing the price, it earns 4 stars. Perhaps I should explore more Benromach expressions, particularly for those occasions when I desire the impression of a well-made bourbon rather than a Scotch whisky. Best wishes, everyone.

I was introduced to Benromach via their 10-year-old, which I found to be a well-made, flavorful dram. The Peat Smoke was good but didn't quite measure up to the 10-year. Now, the Imperial was generously poured for me by a friend. This is one I haven't encountered in my area and I appreciate the chance to finally taste it. Some research indicates this was aged 80% in ex-Bourbon casks and 20% in ex-Sherry casks, with a 12-month Oloroso cask finish. It's bottled at 117 proof. The color is a yellowish-brown. It opens with a faint scent of leather and a touch of mustiness that persists for a good while. Then, sweetness emerges: butterscotch, apple crumb pie with cinnamon and caramel drizzle, buttered whole wheat toast, and roasted, glazed walnuts. It's a full and complex aroma, but not muddled. The body is thick and velvety, entering smoothly before exploding with a medley of flavors: spice, sweetness, mineral or earthy notes, and wood. I detected brown sugar, caramel, cream soda, vanilla, cinnamon, ginger, oak, charred oak, toasted coconut, oranges, and apples. Adding a touch of water brightens the aroma, bringing forward the caramel and sugar. The sweetness on the palate is also enhanced, while the spiciness is subdued. However, the body's weightiness and thickness are reduced. A dry, oaky finish is accompanied by hints of caramel and brown sugar, lasting a long time. Charred oak, tobacco, and mint are noticeable, with all flavors fading into a deep, warm finish. This spirit truly requires a significant amount of time to reveal its aromas and flavors. The high proof provides some weight and substance to the malt. It's sweet enough for after dinner and might pair well with a cigar due to its spice and sweetness. Adding water creates a sweeter dram, offering enjoyment in two variations depending on your mood. It's like a more robust 10 Year. Quite well-made; quite tasty; quite good. [90/100] [Tasted: 6/21/19]

The aroma began with big, round notes of butterscotch, brown sugar, smoky oak, sweet malt, and tropical fruit (pineapple). These scents were followed by the smell of old books (musty), lemon furniture polish, buttered biscuits, warm vanilla custard, and dates. The influence of the ex-bourbon barrels is strong. Salty butterscotch is the first flavor note on the palate, along with sweet malt, pineapple, mint, spicy oak, and creamy vanilla. At 57% ABV, there's some alcohol burn, but it fades quickly. The finish is long and warm, filled with spicy oak, mint, vanilla, charred smoke, and just a hint of peat. Adding water brings out much more peat and sweet malt, and also reveals some ripe red fruit that wasn't present at full strength. Much of the bourbon influence (butterscotch, brown sugar, spicy oak, and vanilla) is pushed to the background. The whisky's character shifts considerably, but it remains full, rich, and lush. With or without water, the Benromach 10 year Imperial Proof is an excellent whisky. 4 out of 5 stars. Highly recommended!

Powerful nose with lots of caramel and a hint of smoke. The initial taste is bold and intense, leading to a powerful and fiery whisky with a beautiful balance of vanilla, caramel, and smoke. The 100° Proof is evident but not overly aggressive. The finish is very long and pleasant without being too strong. Overall, an excellent but very powerful whisky, not suitable for everyone or every occasion.

The nose begins with a slight smokiness, then notes of butterscotch, brine, vanilla cream, and a touch of lemon. The palate features oak spice, lemon, butterscotch, dark fruits, and malt towards the end. The finish is sweet, salty, and smoky. There are also some sherry characteristics present.

NOSE: cocoa powder, biscuits, raspberries, and barbecue PALATE: toffee, chocolate, cinnamon, red berries, barley, with a touch of peat to finish FINISH: even more chocolate Delicious and clearly a product of old-school distilling.