Benromach prides itself on producing "traditional" Speyside Scotch with a touch of peat. Historically pre-1960s the region was known for smokier styles but since then unpeated whiskies have mostly prevailed. The spring water used in the whiskey comes from the Romach Hills. This is a cask strength single malt release that only spends time in one type of barrel as opposed to the brand's signature sherry finishes.
The 10 Year old Benromach without question os one the best value Malts on the market. The nose has heather, fresh rosemary and some boiled sweet and citrus aromas. The palate has a lovely richness and great mouthfeel with ginger, dry sherry and fudge notes. Great complexity for such a young whisky.
Great with strong cheeses such as lanark blue cheese or yorkshire blue.