Benromach Peat Smoke 2006

Rating: 16/23 I have not been a big fan of Benromach smoke so far. I'm hopeful that peat smoke will add some complexity that the past smoke has been sorely lacking. N: There's an herbal character here that definitely makes me think of peat. It isn't the boldest peat smell, but it's going the right direction. This nose is a bit more vegetal and herbal than I'd normally want. There's a little salt and faint brine. It's kind of light, unfortunately. Oh, some minerality too. This is reminding me of Copper Fox Rye, which isn't bad, but isn't what I'm really looking for in a peated scotch. P: It starts off vegetal, but quickly switches to being herbal. I get bitter smoke coming out of that and then some minerality and light brine come in. There's a bit of sea spray and some faint floral vanilla sweetness with a touch of sweet creek water. A little salt with the minerality, as well. Perhaps hints of lemon and mild green apple. A hint of grapefruit even? Digging a bit deeper, barrel spices start coming out - cinnamon, clove, ginger, black pepper. There must be a bourbon barrel involved here. There's wood complexity coming out. Faint peanut even. Maybe just a waft of black licorice at points? F: Those initial peaty flavors linger, but the barrel surprisingly does as well. I can still get faint vanilla, spices, and peanut. Possible even black licorice. - Conclusion - Benromach is demonstrating a lot of potential with peat here. I wish I had either of them to compare side by side, but this reminds me of something between Kilchoman and Laphroaig. Quality-wise, it's probably in the ballpark of Ardbeg 10 (16/23). Old Pulteney 12 (14/23) is richer and maltier, but more muddled than this. I like the bourbon barrel spice to this that makes me think of Laphroiag 10 and which puts this ahead of the Old Pulteney in my mind. I'm thinking that this is either a 15 or a 16. Benromach 2007 Cask Strength Batch 1 has a bolder flavor, but it's less nuanced. Its sherry character really does stand out though and give it a dimension that this doesn't have. That said, I think there is a finesse to this that the Benromach Cask Strength doesn't have. Still, this does taste quite young though. The peat mixed with the bourbon barrel is really what makes this at all good. In the end, I think that this is about on the level of Ardbeg 10, but it isn't quite there because it just isn't rich, full, or mature enough. Still, the overall profile here is quite nice and it has a lot of flavors going together really well. This is either a high 15 or a low 16. I think I'm going low 16. I'd really love to try a more mature version of this because I can taste the potential here. Hmm, I might drop it to a 15 at the last second. Yep, it's a 15. It's just too young on the last sip. It is so far from the maturity of Laphroaig 10. No, I take it back. A final sip of Amrut Peated (17/23) convinces me that this can be a 16.

Pours a lovely light straw gold in the glass. (No color added and non chill-filtered.) The nose offers earthy peat smoke, honeyed malt, oak, and a little nuttiness--perhaps walnut. On entry the peat and malt appear first, quickly followed by a little oak peppery note and a touch of salinity. The second sip shows an underlying sweetness to this dram. The finish is rather long and the peat really lingers. At this point there is a clear astringency. Now, trying this with a few DROPS of water a touch of vanilla is discerned, the mouthfeel is softer, and the hint of sweetness is more apparent. Overall a very enjoyable dram. (Price wise it seems over priced. Here In the states I think it tends to run around $80--if you can find it.)

This whisky is a bright, light-filled yellow in appearance. Tart oak strikes the nose at first. Then the peat, which is noticeably well rounded here. Earthy and mossy, and still beautifully smoky like a bold cigarette (in the I’m-craving-one sense, not the get-your-secondhand-smoke-out-of-my-face sense). Deeper down I smell almond blossom, melon, and beeswax. The palate brings a light and malty sweetness to bear. Macintosh apple, bright vanilla, and citrus à la orange pith and lemon peel are apparent. The mouthfeel is tart and delicately oily, rounding out rear palate. The finish is most remarkable, bringing the previous sensations together so nicely. It is earthy, wood-spicy, and brings lemon balm, tarragon, and sage to mind. A persistent smoke remains. This whisky is light in flavor and character in many ways, but its presentation is anything but light. It’s actually pretty punchy, with everything out front and not a lot hiding. This is one to sip when you want something bright, lively, invigorating, impressive. Enjoy it on a cool spring walk when winter is giving way to green.

A peaty speysider. Crafted this way intentionally to show the world that speyside can use peat in their whiskies. Bottled at 46%abv. Pale straw color On the nose peat, impalpable sugar, smoky note like cigarretes and earthy peatyness (also fresh can of tennis balls). On the palate, very sulphuric. Spicy, exactly like an Ardbeg or a Laphroaig. Typical orange flavor from islay. Finish medium, very "ileach". My overall conclusion is that this is a good whisky because it smells, feels and tastes just as an islay, but if i wanted an Islay Whisky i would have bought one. 92 over 100, because Islay can go wrong, even though this is an speysider. Slainte!

Very light, subtle peat smoke on the nose and palate