Benromach Peat Smoke 2006

My previous experiences with Benromach smoke haven't been great. I'm hoping the peat will introduce some depth that the past smoke lacked. Nose: An herbal quality here suggests peat. It’s not the most intense peat aroma, but it’s heading the right way. This nose is slightly more vegetal and herbal than I prefer. There’s a touch of salt and faint brine. It’s a bit light, unfortunately. Some minerality is also present. This reminds me of Copper Fox Rye, which isn't terrible, but not what I'm seeking in a peated scotch. Palate: It starts vegetal, then quickly becomes herbal. I detect bitter smoke, followed by minerality and light brine. There’s a bit of sea spray and some subtle floral vanilla sweetness, with a hint of sweet creek water. A little salt accompanies the minerality. Perhaps hints of lemon and mild green apple. Even a touch of grapefruit? Digging deeper, barrel spices emerge—cinnamon, clove, ginger, black pepper. A bourbon barrel must be involved. Wood complexity is apparent. Faint peanut is even present. Maybe just a whiff of black licorice at times? Finish: The initial peaty flavors persist, but surprisingly, the barrel notes linger too. I can still detect faint vanilla, spices, and peanut. Possibly even black licorice. - Conclusion - Benromach shows significant promise with peat here. I wish I could compare them directly, but this seems like something between Kilchoman and Laphroaig. Quality-wise, it's likely comparable to Ardbeg 10 (16/23). Old Pulteney 12 (14/23) is richer and maltier, but more muddled than this. I appreciate the bourbon barrel spice, which makes me think of Laphroaig 10 and places this above the Old Pulteney in my estimation. I'm considering this a 15 or a 16. Benromach 2007 Cask Strength Batch 1 offers bolder flavor but less nuance. Its sherry character truly stands out, providing a dimension this lacks. However, I believe this possesses a refinement that the Benromach Cask Strength doesn't. Still, it tastes quite young. The peat combined with the bourbon barrel is what makes this enjoyable. Ultimately, I feel this is on par with Ardbeg 10, but falls short due to a lack of richness, fullness, or maturity. Nevertheless, the overall profile is quite pleasing, with many flavors harmonizing well. This is either a high 15 or a low 16. I'm leaning towards a low 16. I'd love to try a more mature version, as I can sense the potential. Hmm, I might downgrade it to a 15 at the last moment. Yes, it's a 15. It's just too young on the final sip. It's nowhere near the maturity of Laphroaig 10. No, I'm changing my mind. A final taste of Amrut Peated (17/23) convinces me this can be a 16.

I'd title this review "A Tale of Two Seasons." A friend gave me a full bottle of this malt for my birthday in 2016. We both consumed it over a few weeks; I appreciated the peat, while he enjoyed the bourbon-like intensity. It disappeared fast with enthusiasm. I was new to scotch and left a silly, generic review on Barreled. Here's that: Barreled 4/2016: I get a kick out of highland distillers trying their hand at peat smoked single malts, especially when they are done pretty well. This one is no exception- it's appearance is light, like most highland styles and it feels light on the palate, but it packs a nice, velvety smoke all the way through the finish. Reminds me of the Port Charlotte Heavy Peat. Very smooth, not too dry and really enjoyable. I imagine this would pair very well with smoked meats like pork BBQ or beef brisket. 4 stars. My, what insight I possessed. Well, thanks to a connection from Long Island, I have the chance to taste this again. Let's see how this malt has endured and if my palate has improved. This Speyside malt from Benromach was matured in first-fill bourbon casks and bottled at a substantial 46% ABV. Its peat level registers at 62ppm, and it presents as a lovely light gold in the Glencairn. It looks oily and doesn't form many legs when swirled. The aroma begins with a robust, yet young smoke that quickly gives way to a contest between oak barrel and citrus zest. The sweetness is well concealed, but after some time, I detect notes of gala and green apples. The scent is a positive, despite the effort required to discern it. The taste is quite harsh and rough. Very rough. The elevated ABV might be the cause, but I suspect its youth is also a factor – it's simply too young. I estimate it contains approximately 8-year-old stock. There's ample peat smoke on the tongue; you just have to let the whisky linger to experience it. No thanks. The finish is arid: hot and extremely dry. I felt like I was struggling for air. Fortunately, it concludes relatively quickly. It's not pleasant at all. Overall, I question my judgment from a few years ago because this dram is a struggle to drink. I enjoy smoke and I appreciate cask-strength whisky, but I dislike how these two elements combined here. Apologies to my connection, but this expression doesn't meet my standards. 2.5 stars, at best. Moving on...

Stop number 74 on the SDT is Benromach. This is my first from this Speyside distillery. They have several offerings, but Peat Smoke was chosen for our tour. This is the 2006 Edition, distilled in 2006 and bottled in 2016, so this is 9-10 years old. Peated to a level of 67ppm, bottled at 46% ABV and I believe it is non chill filtered and natural color of a pale straw. Peat smoke and creosote up front on the nose. Charred oak, not to be confused with barrel char, but chunks of burnt out wood from a fire. Smoky vanilla custard. Slow smoked meats like brisket and BBQ chicken. Grilled fruits, pineapple, apricots, plums and coconut...all seared to perfection. Some red berries and green grapes. The charred notes fade and more vanilla cream take its place. There is a touch of fennel and some earthiness. The palate starts with peat smoke, but it’s fairly light given the relatively high ppm level. Vanilla cream, coconut, very light apricots and a bit of smoky lemon rind. Bitter oak and slightly earthy. Thy smoky feel builds the more you drink and reaches a respectable level, but there is little complexity behind it. A light bodied mouthfeel that starts thin and watery but becomes a little oily and mouth coating. The finish is very short at first but slowly lengthens with every sip. Some bitter tannins, smoky and dry. The bitterness lingers on. Even for a Speysider this is on the weaker side for a peated malt. At 46% and 67ppm I would have expected more. The nose is by far the best aspect. The palate is a little weak and simplistic. The bitterness really hurts the finish. At $80 it’s not worth a full bottle, especially when you consider that for about $20 more you can get a bottle of Laphroaig 10 AND Ardbeg 10, which are both much better. 3.25 but if the price was even $15 cheaper it would have been a 3.5. Thanks to a friend for the sample. Cheers

Fall is here. The evening air is crisp. Baseball playoffs are nearing. And peaty whisky starts to become the norm. A pour of this peated Speysider is tonight’s pour. There is a rubbery opening aroma, like a bicycle tire inner tube. Subtle light brown sugar sweetness intermingles. Moistened tobacco, dried apricots, apple crumb pie, cured meats, fruit juice and a touch of mineral earthiness. A somewhat disparate nose. Within a medium dense body, the scotch begins with charcoal and tar, but not overblown, but is the primary feature. There is a small heaping of black pepper which adds spiciness which follows after the initial charcoal and tar. Lemon peel with small traces of shredded coconut, apricots. Deeply rooted is some sweetness of butterscotch and vanilla. A touch of water (a teaspoon) softens the edginess and mutes the bitterness. The dram is improved. What remains on the palate for a medium length of time is lemon zest, cigar ash, oak that leaves the palate slightly dry. The impression is that there is a quality base that was injected with smoke to create a peated whisky. The smoke/char is contained but does not feel inherent or belongs; more of an afterthought. That said, it’s a decent dram, but the unpeated version of Benromach 10 is a better and a more enjoyable choice. [84/100][Tasted: 9/28/18]

This whisky is a bright, light-filled yellow in appearance. Tart oak strikes the nose at first. Then the peat, which is noticeably well rounded here. Earthy and mossy, and still beautifully smoky like a bold cigarette (in the I’m-craving-one sense, not the get-your-secondhand-smoke-out-of-my-face sense). Deeper down I smell almond blossom, melon, and beeswax. The palate brings a light and malty sweetness to bear. Macintosh apple, bright vanilla, and citrus à la orange pith and lemon peel are apparent. The mouthfeel is tart and delicately oily, rounding out the rear palate. The finish is most remarkable, bringing the previous sensations together so nicely. It is earthy, wood-spicy, and brings lemon balm, tarragon, and sage to mind. A persistent smoke remains. This whisky is light in flavor and character in many ways, but its presentation is anything but light. It’s actually pretty punchy, with everything out front and not a lot hiding. This is one to sip when you want something bright, lively, invigorating, impressive. Enjoy it on a cool spring walk when winter is giving way to green.

In the glass, it presents a beautiful pale straw gold. (No color added and non-chill filtered.) The aroma brings earthy peat smoke, sweet malt, wood, and a hint of nuts, maybe walnut. The initial taste features peat and malt right away, soon joined by a slight woody spice and a touch of saltiness. A second taste reveals a hidden sweetness in this pour. The finish is quite lengthy, with the peat lingering prominently. At this stage, there's a noticeable astringency. Adding just a few DROPS of water brings out a bit of vanilla, softens the texture, and makes the subtle sweetness more evident. All in all, a highly pleasing dram. (It appears to be too expensive. In the US, it typically costs about $80, if available.)