Benromach Sassicaia Wood Finish 2007

Visits to Italy often include stops in Bolgheri, a historic Tuscan village. It's known for its long cypress-lined road and surrounding vineyards. Learning this particular Scotch was finished in barrels from Bolgheri Sassicaia wines sparked considerable interest. Having driven past Sassicaia vineyards numerous times and hearing good things about the wine, I was curious about the taste imparted by the Sassicaia wood. Interestingly, it wasn't available in the local shops and wineries in Bolgheri last year. To my surprise, I stumbled upon a bottle in a San Gimignano wine shop window earlier this week, quite by chance as I wasn't actively searching. While a 2009 bottling was inside, the shopkeeper offered the 2007 from the window (a limited release of 3500 bottles) for the same price. The shopkeeper also complimented my selection, calling it a genuinely good whisky. I briefly considered purchasing a bottle of the actual Sassicaia wine, but as I'm not a frequent wine drinker, the cost seemed a bit high. That same evening, I couldn't wait any longer. I opened the bottle, poured a measure, and enjoyed it by the fireplace. It proved to be time well invested: On the nose, this Scotch presents as a typical Speyside offering – sweet, with hints of honey, cinnamon, and apple. The palate echoes these notes, accompanied by a subtle smokiness and a faint fruity note from the Sassicaia wine barrels. The finish is sweet, slightly fruity, and has a satisfying duration. A fantastic dram! Overall: While I typically favor heavily peated whiskies over unpeated ones, this Scotch has quickly become my preferred non-peaty choice. I will truly savor this when visiting Tuscany.

This whisky lacks the typical caramel coloring (which, by the way, is used to impart an appearance of 'aged' status and prestige, naturally associated with darker hues). However, its maturation in Sassicaia Wine bestows upon it a beautiful, truly inviting deep dark gold color. Combined with the label (distinctive and more elegant than other Benromach releases), it already sets the stage for enjoyment. It's unfiltered, so you might notice some cloudiness if it's served very cold. Upon pouring, the red wine influence is immediately apparent on the nose (as it would be, given the prominence of the Bolgheri wine). Fruity notes are detected (black grapes, naturally, but also berries) along with a subtle smoke that binds the aromas. The alcohol is not overpowering. In the mouth, the wine is more pronounced, complemented by fruity sweetness, herbaceous notes, and a consistent underlying smokiness. The Sassicaia influence is ever-present and seems poised to dominate, yet the Benromach holds its ground, maintaining the overall harmony – truly impressive. After finishing the glass (consumed at leisure, alternating sips with olfactory assessment to fully appreciate its subtleties), the wine-like and fruity flavors persist, with a touch of dryness likely from the tannins. Remarkable.

A limited edition, you say? Well, it's certainly limited in depth and enjoyment. This one is tough to appreciate. I'll have someone else describe the aromas while I rinse my mouth out.

Yes, I agree with the previous comment. It's not a bad drink, but the hints of Sassicaia are quite subtle. The 10 and 15-year-old versions are excellent whiskies, but their non-age-stated counterparts aren't as good.

Pleasingly balanced peat, sweetness, and malt.

A great find that's worth the search.