Producing WhiskyCast has given me the opportunity to taste some really amazing whiskies, and I’m pleased to share my tasting notes with you here. You can search my entire database of tasting notes from this page, and I hope you’ll find it useful.
This ten-year-old Benromach carries two names, depending on where you find it. Outside of the US, it’s known as Benromach 100º Proof because it is bottled at the old British 100º proof standard (57% ABV). In the US, it’s sold as Benromach Imperial Proof because US proof is set by doubling the ABV, which would make it 114º proof.
No matter what the label says, the whisky amps up the flavors and aromas of the regular Benromach 10-year-old. The nose is fruity and sherried with notes of apple pie, pears, ginger, figs, and a nice maltiness with just a touch of oak. The taste will blow you away – intensely peppery with a touch of cinnamon to boot, along with orange marmalade, touches of fresh berries, and a hint of smoke leading into a finish full of tropical fruit notes with grilled pineapple, orange peel, and bananas. This dram benefits from a few drops of water, which will release a honeyed sweetness and intensify the fresh berries. (Updated November, 2015)
This ten-year-old Benromach carries two names, depending on where you find it. Outside of the US, it’s known as Benromach 100º Proof because it is bottled at the old British 100º proof standard (57% ABV). In the US, it’s sold as Benromach Imperial Proof because US proof is set by doubling the ABV, which would make it 114º proof.
