Benromach Peat Smoke 2004

Product of: United Kingdom

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Each year Benromach produce batches of their Speyside malt from malted barley dried using high levels of peat smoke. This example, distilled in 2004 from malted barley with a phenol level of 53ppm, was matured in refill American oak hogsheads.

Review and Tasting

Sampled on 03/11/2012

Appearance:

Clear, light golden.

Aroma:

Soot, tarmac and light bonfire smoke with nutmeg and vanilla.

Taste:

Initially sweet before being dried by tar, soot and smoke. Subtle flavours of cinnamon, vanilla and creamy chocolate.

Aftertaste:

Lingering tar and kipper smoke.