Addition to whisky family

18 May, 2007

Gordon & MacPhail has unveiled an addition to its Benromach whisky range.

Benromach Peat Smoke Speyside Single Malt Scotch Whisky uses pure spring water from the Romach Hills and heavily peated Scottish barley. Bottled at 46 per cent abv, it is presented in a 70cl bottle and silver presentation tin (rrp £24.99-26.99).

Managing director Ian Urquhart said: "At Benromach we are always keen to experiment and try different things. Using†small batches of malted barley, peated to our specialist requirements, we were keen to explore the impact of peating levels on Benromach."

The whisky is described as having a sweet nose of burnt sugar and wood smoke, with a hint of ash and sweet toasted malt on the palate.




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Talking terroir

When Bordeaux was in fashion, it seemed almost logical that we should fetishise winemakers. Here were people responsible for brilliant acts of blending, across large estates and multiple grape varieties, including superstars such as cabernet sauvignon and merlot. These days, fashion has moved on and pinot noir is ascendant. As a result, the star of the winemaker has fallen and we find ourselves following a new star in the sky: terroir.

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