Benromach Contrasts: High Enzyme 2012 Single Malt Scotch Whisky | 700ML

Joining Benromach's Contrasts collection, High Enzyme explores the technical aspects of distilling, using a high enzyme unpeated barley to achieve the sort of characteristics you'd usually expect in a grain whisky rather than malt. Distilled in 2012, the whisky matured in first-fill bourbon barrels until 2024, and its bursting with fresh apple, citrus, tropical fruit, and floral, herbaceous waves of jasmine and peppermint.

Benromach Contrasts: High Enzyme 2012 Single Malt Scotch Whisky | 700ML Tasting Notes

Nose: Green apples, zesty lemon peels, juicy barley, and delicately floral hints of jasmine tea.

Palate: Creamy malt with waves of pink grapefruit and zesty citrus, followed by sweet tropical fruit, honey, and a touch of peppery warmth.

Finish: Fresh and fragrant, toasted oak, vanilla, and peppermint.

Distillery Information

Today, Benromach is the smallest distillery in Speyside with a workforce of just two and a maximum capacity of a mere half million litres annually. Benromach was established in 1898, a year a great number of distilleries came into being. The distillery was built by the Benromach Distillery Company and situated to the north of Forres in Speyside. Drawing its water from the Chapeltown springs, Benromach was one of the many Speyside distilleries designed by the renowned Charles Doig, the Elgin-based architect who was credited also for Aberlour, Dufftown and Balblair among many others. Benromach, whose name derives from the Gaelic for ‘shaggy mountain’, closed and reopened over the course of the 1930s. In 1983 it was mothballed. It was not until a decade later that the distillery was acquired from United Distillers by Gordon and MacPhail. Following the purchase, Gordon and MacPhail paraded it as a flagship distillery of the old school Speyside style. A more heavily peated malt was used, producing a fuller spirit. Benromach was reopened officially by Prince Charles in 1998. Under Gordon and MacPhail's ownership, Benromach became the first distillery to release a Soil Association certified whisky with the 2006-released Organic. Other unique expressions have been released since; PeatSmoke, distilled from heavily peated malt at 55ppm as well as a series with the moniker Origins, aimed to draw attention to the effects of different production processes.

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