A Benromach Tweet Tasting.

Last night ( 18-9-2017) I had the pleasure of tasting two new expressions from Benromach as part of a twitter tasting organised by Steve Rush from @thewhiskywire, the first one tasted on the night was a new triple distilled whisky that had matured in first fill bourbon casks and bottled at 50% abv but age is undisclosed at this point.

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My thoughts on this dram were as follows..

Nose.. Very floral and light,early meadow scents and light citrus notes all interact with subtle spices and gentle vanilla, poached pear with honey drizzled over, stewed apples and fruit salad sweets.

Palate.. This is so soft and velvety.. fruity soft sweetness coats the mouth while gentle vanilla and soft spices with toffee and a little hint of smoke wraps this up nicely.

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Finish.. Soft and gentle spices.

Second up on the night was the new Chateau Cissac which has been matured in first fill bourbon casks before getting a 25 month finishing period in hand picked casks from the illustrious Chateau Cissac which resides within the Appellation Haut-Medoc Controlee in the south of France.. Bottled at 45%abv this is natural colour and NCF..

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Nose.. The wine cask definitely shines through in this, with fruits and soft spices,  apricots, grape and a little peach all wrapped in an overcoat of smoke. Spices,oak and a little chocolate all appear with delicate oak.

Palate.. As the nose suggested there is plenty of character from the wine cask and that smoke just balances it all out perfectly, the fruity side just develops more and more but all the time that smoke just stays prominent.

Finish.. Smokey but drying with a lovely sweetness.

Thoughts..  Loved them both, the gentle triple distilled is perfect for those easy summer nights while the punchy smoke infused wine casks of the Cissac is just delightful..  A great addition to the ever growing portfolio of Benromach..

These tweet tastings are great fun so if your on twitter keep an eye out for information from Steve at @thewiskywire

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My thanks go out to Steve Rush from the Whisky Wire and to Benromach for the official samples.

 

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