Benromach Organic is made from biological barley and matured in new American oak barrels from sustainable forests. It meets the rigorous UK Soil Association standards for growing the ingredients, distillation, maturation and bottling – hence Organic.
This concept was unique in 2006 when it was launched. Nowadays it’s still rare – few distilleries manage to certify entirely. We’re trying the latest Benromach Organic 2008 edition, matured in virgin American oak casks.
Benromach Organic 2008 (43%, OB 2014)
Nose: still clearly a member of the family, but less un-modern than the 10 yo. Malty sweetness, vanilla and citrus (oranges mainly). Banana. Just a hint of dust and peat. A little mint, clove and liquorice, as well as a clear green touch (wet grass).
Mouth: grainy and surprisingly oaked (virgin oak!). Quite earthy and spicy: nutmeg, pepper, liquorice. Green tea. Some melon. Hints of peat again, but very subtle.
Finish: long and earthy, pleasantly dry, with some medicinal notes, ginger and herbs.
A nicely ‘green’ whisky, slightly less unique than the 10yo or even the 5yo, but nonetheless a great style. The Ten still wins hands down, especially since you’re paying a premium for the certificates and all that. Around € 65.