Nose: Both with and without water, the menthol note so typical for Benromach rises, which is particularly striking in this malt. Without water, the malt is very closed in the nose. With water and some time, the malt opens up increasingly. Also, one would not necessarily assume a full sherry ripening at first smell.
First of all, very spicy aromas rise in the nose and the distillery character lies above everything. Then acacia honey, dried plums and a hint of mint are added. Liquorice and wine gum follow. finally, a subtle and very dry touch of sherry is noticeable.
Palate: Despite, or perhaps precisely because of the generous addition of water, the malt comes out very spicy on the tongue. Black and red pepper, candied ginger, followed by a clear sweet-tart maltiness. Intense oak wood opens and comes with a load of plum jam, cinnamon and a few cloves. The menthol note stays in the mouth from the aromas that were heard in the nose. The engaging Benromach finally introduces the finish with liquorice and espresso notes.
Finish: Long and intense, espresso notes and still menthol
From the beginning, this malt was not easy drinking. After tasting in the still, it took several times for me to warm up again with this Benromach. The right drinking temperature and a good portion of water can help this idiosyncratic Benromach to a top whisky. You should definitely take a lot of time with and for him!