Benromach Organic was the first fully organic single malt certified by the UK Soil Association. The whisky meets rigorous standards for growing the barley, distillation and maturation.The distillery first released this somehow different expression for the first time in 2006.
One of the main key points is the use of fresh (virgin in geek speak) oak casks. Something that was, and still is, rather rare in the Scotch industry.
Organic aperitif on a sunny terrace
- Benromach Organic
- 43 % ABV
- Bottled in 2013
- Virgin oak matured
Tasting notesColour: Golden with a brown hue. The legs showing on the glass are thick and slow.
Nose: The initial nose is very clean and fresh with an abundance of green apple. Unmistakable virgin oak influences. Sour Haribo bears and vanilla fudge. Wood and pine resin. There still is the maltiness from the younger spirit with mint and aniseed. Mint tea with palm sugar.
With water there's an added sweetness and oak. Pineapple, caramel, mango and peach. A light hint of
Taste: The palate has an excellent sweet and sour balance. Woodshavings and wood chips to smoke meat. Lots of vegetal notes from green tomato too. A light and playfull texture with a minimal whiff of smoke.
Water gives me traces of anise, oak and maple syrup.
Finish: Sour candy and smoke lead to a minty and peppery finale.
|A UK Soil Association certified organic single malt|
Fresh oak casks are an acquired taste to me. It took me a few drams to get the knack of it. Persistence is key. The sour accents make it an excellent apertif whisky.
This version of Benromach's Organic was replaced earlier this year by a new 2008 Vintage Organic (with the rebranded package). Next week I will look into this new version for the sake of comparison.
Source and pictures: Benromach