Nose delicately toasted. Ultra sweet and sweet, on the clove and a cocktail of other spices, never overwhelming. A hint of smoke? Burnt bread notes. Fragrant and almost soapy on the palate. Long and delicate.
A wonderfully delicate, intricate and pretty complex Benromach, that rivals many of its parent company old Speyside releases.
Fairly delicate. Hints of sweet dates, a faint waft of cinnamon buns and a nice touch of prune juice, bright orange peel and dried red fruits. There’s notes of bung cloth and damp old oak too, as well as sandalwood and soy sauce. Finally an interesting note of cured ham that further heightens the complexity of this decades old whisky.
Polished leather and slightly astringent tannins, as well as cigar tobacco, resin and a whiff of menthol and orange marmalade. Some soft notes of peach and triple sec too. While not quite overpowering, the oak does sit comfortably in the drivers seat.
Very long and impressive. Soft spices linger for a while (cinnamon, black peppercorns) before making way for gentle notes of red fruits, fudge, milk chocolate and finally also a hint of smoke.
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