When the wine goes in, strange things come out. - Johann Christoph Friedrich von Schiller, The Piccolomini, 1799
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We've got 4 pint jugs to take away real ale and cider!
Come up to the top of Halkyn Mountain and join us as we drink in the atmosphere of the house of ale repute
CAMRA Vale of Clwyd 2017 Branch Cider Pub of the Year
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and on cask ale too for CAMRA members

David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Benromach 100 Proof (I) PDF Print E-mail
Reviews Whisky - Whisky - on now

altBenromach 100 ProofThis lovely Benromach 100 proof 10 year old whisky is a beautiful golden amber single malt. Take a few small inhalations to start to enjoy the aroma without water. It has an intense Sherry nose with heaps of stewed apple, pear and delightful vanilla pod aromas... delicious toasted malt aromas develop and complement an underlying menthol edge. Now take a sip and savour the taste without water... there’s cracked black pepper with juicy fresh strawberry and raspberry... hints of orange peel and milk chocolate combine with a delicate smoky edge.

Add a smidge of water to release your dram of 100 ̊ Proof and enjoy the aroma with water... it’s fabulous, with initial hints of beeswax polish and peat smoke... followed by sweeter aromas developing with ripe banana and kiwi bound together by honey. Now for the taste with water. Roll it around your palate and enjoy the sweet and salty effect with ripe banana and blackcurrant flavours. Notice the emerging creamy milk chocolate edge with a long rich finish of lingering subtle smokiness and bonfire embers. [well, at least that's what they say at the distillery!]

Benromach distillery was founded in 1898 by Duncan MacCallum, of Glen Nevis Distillery in Campbeltown, and FW Brickmann, a spirit broker of Leith. It was designed by Charles Doig, the noted Elgin architect who was responsible for several other Speyside distilleries. Its original buildings were modernised in 1966, and extended in 1974 and 1998.

The distillery has had a chequered career, with several changes of ownership and dormant periods, the last closure being in 1983 when all the distillation equipment was removed. Happily, it was rescued in 1993 by Gordon & MacPhail, the Elgin whisky merchants, and production commenced again in 1998.

Benromach's whitewashed buildings and tall red brick chimney create a striking local landmark in the lush arable landscape of the Laich of Moray on the northern edge of Forres. Process water is drawn from the Romach Hills and Chariot barley is supplied lightly-peated to order. Benromach operates a large stainless steel mash tun, 4 larch washbacks and 2 traditional steam-heated stills. The stills are shorter than most to distil a full, rich spirit, and are currently producing about 0.5 million litres a year. The malt whiskies are matured in traditional dunnage warehouses using new Spanish sherry casks, while the whisky for use in blends is matured in American oak bourbon barrels and refill sherry casks.

Benromach "Traditional" Speyside Malt whisky was the first to be produced by the new distillery, and contrasts with the whiskies distilled under the previous management which are also available. Benromach malt whiskies have won several awards in international competitions.

Bottled at the old Imperial measure which equals 57% alcohol volume. A combination of 80% bourbon and 20% sherry casks for the first 9 years, then finished for one year in sherry casks.

Click MORE for tasting notes...

The following tasting notes by Steve Marquis (under construction)...

Whisky: Benromach 100 Proof
Cluster I
Bottle by Producer
Region: Speyside
Distillery: Benromach
Age:10 years old
Strength: 57% vol
Colour: Golden Amber
Chill-Filtered: No
Nose: Briny and smoky, ground ginger and sherry.
Taste: Quite full bodied, medium sweetness, dried apricots, smoky cheese and a sherried top note.
Finish: Quite long, briny and smoky, with lemon zest at the end.

Steve Marquis helped by David Wishart!
17/1/2015

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Medicinal bellcolourtiny.jpg
Tobacco
Honey bellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey bellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpg
Malty bellcolourtiny.jpg
Fruity bellcolourtiny.jpgbellcolourtiny.jpg
Floral bellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst
 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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This site is authored by Steve Marquis for the Blue Bell Inn

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