A little while ago a friend of mine (RvB) bottle-shared half his bottle and after someone got there first, I took the remaining 25cl.
Generally, Benromach is a very solid whisky that works very well with both bourbon and sherry casks. I’m not a huge fan of the wine casks, but that goes for most wine casks and not just Benromach’s.
Anyway, an 8 year old Benromach at high strength, from a sherry cask is a good thing. The distillery’s whisky works rather well at a young age. A sherry cask helps, not to take the edge off, but give it a bit more depth. The bourbon casks can be very sharp, at a similar ABV.
Heavy leathery sherry, with some dried fruits like dates and prunes. The heavier stuff. There’s spices too, baking spices, with a lot of feinty notes. It’s very big on the nose. Fatty smoke, like barbecue marinade on the barbecue, without the meat.
The arrival of the whisky is surprisingly smooth, but that doesn’t last very long. It gets very sharp swiftly, but more like 55% sharp instead of 60% sharp. It’s slightly lighter and drier than the nose made me expect. Leathery, lots of oak, very dry. Baking spices, some pine needles, shoe polish, dates.
The finish brings some heat initially, and leaves a rather warming sensation. The dryness is largely gone but the leather, fruit and slightly funky flavors linger. The smokiness lingers too and is still that fatty, greasy smoke.
I’m having a hard time describing the weight of the whisky and the feintiness/funkiness of it. This is very significant, and it reminds me of something that I can’t put my finger on. It has to do with leather and paint, so maybe a leather factory?
Anyway, it’s a rather great whisky and with it clocking in below 60 pounds makes this a very good buy if you’re up for a whack-in-the-face amount of alcohol. And sherry. A lot of sherry too. Highly recommended!
Benromach Peat Smoke 2010-2018, 1st Fill Sherry Hogshead, 6500 btls, 59.9%
It’s still available at the better whisky shops.