Benromach Peat Smoke 2004

Nose: Gentle smoke with floral and fresh damp earth undertones. It evokes a campsite surrounded by wildflowers at dawn after a heavy dew, with the scent of a damp campfire in the air. The atmosphere is fresh and crisp, carrying pine pollen from nearby trees. Relighting the fire and cooking bacon fills the senses. [The aroma from the dry glass is mild bonfire smoke]. Palate: A light sweet smoke greets you initially, then opens up to citrus flavors and honey-cured bacon. It develops with a bite of blue cheese, some soft berry notes, and a developing hint of creosote, plus the faintest touch of brine. Finish: The palate transitions smoothly into a smoky conclusion with a hint of meatiness and some pleasantly tart resin and lemon peel. It's dry, mildly chilli-hot, and lingers. An elegant and gracefully peated spirit - the opposite of an intense peat bomb. A slender, pale young spirit with the confidence and ability to achieve anything. I'd prefer to spend time with this than some of the well-known Islays (many of which have become complacent and uninspired lately). This distillery has been producing a “Peat Smoke” expression since 2000, with maturation varying from 7-9 years. The batches differ slightly, with a subtle profile change each time. This particular expression from 2004 was quite typical. This distillery's expressions have a different kind of smoke than those from Islay. It's softer, warmer, and less resinous – more akin to Orkney peat, but with a woodier rather than heathery character. This spirit handles water well. The nose doesn't change much, only gaining a bit more phenolic aroma as oils are released, and the palate becomes more lively with honey and ginger notes that carry into the finish, balancing the citrus tang. Very enjoyable; this and the 15 year old are my current favorite expressions from this distillery. “Very Good”: 85/100 (4 stars)