Today we’ll have a look at one of the two new Benromach whiskies, the Benromach Triple Distilled. It’s a limited edition, distilled in 2009 in a wash still once and twice in a spirit still before being matured in first fill bourbon barrels.
Triple distillation usually means more delicatea and lighter spirit but we’re also having a strong first fill bourbon cask impact, so a Benromach for beginners?
Nose: Light smoke and sweet honey, cereals youth, lots of pears and a bit of apricot, bananas, dry sooty smoke, white pepper, limestone dust, minerals, lemon oil. After a while more pronounced dusty feel with pepper and mint freshness. With water: smokier, younger and malty, pears and honey.
Palate: Fruity and surprisingly somewhat tropical, pears, papaya and green melon, sweet honey, white pepper, dusty, gentle dry smoke, herbs freshness. With water: less fruit, more minerals and oak spices.
Finish: Long finish with lingering sweet honey and limestone dust, dry smokiness. With water: lingering fruitiness (still with tropical edge) and peppery smoke.
Thoughts: I was expecting a watered down Benromach but I got surprised. The Tripled Distilled is still a robust whisky even if it’s a bit more gentle Benromach-y. With approximately 7500-8000 bottles in circulations, you should be able to get one if you want. Caveat aside: Even though it’s a solid offering, personally I still prefer the 10 Year Old versions over this one because of the stronger smoke flavor and the sherry sweetness, but it’s really a matter of personal taste.
(Official sample provided by Benromach Distillery)