Whisky Review: Benromach 10 Year

Benromach is one of those distilleries that I've been hearing about for years, but never got around to trying. While its history goes back to 1898 (I'll leave the details to Malt Madness as per usual), when it was purchased by the independent bottler Gordon & Macphail in 1992 they were basically handed an empty shell with whatever old stock was left. So while the name has continued, the distillery itself is basically a new entity.

They have taken the approach of trying to resurrect an older lightly peated Speyside style. It took some time for them to get everything going again, but since then G&M has managed to build up a fairly solid core line of lightly peated whiskies along with heavily peated, organic, and triple distilled releases and a wide array of one-offs, often focusing on various kinds of casks, plus occasional and expensive releases from the old stock they acquired.

This release is aged for nine years in a combination of 80% first-fill ex-bourbon and 20% first-fill ex-sherry casks, then blended and married for at least one year in ex-sherry casks before being bottled at 43% (probably chill filtered, maybe a bit of coloring?).

I purchased this bottle in 2014, but couldn't find a bottling code.

Benromach 10 Year

Nose: a wonderful melange of sherry, creamy malt, caramel, vanilla, and gentle peat smoke, salty sea air, ripe and unripe bananas, herbal, cinnamon. After adding a few drops of water the peat becomes stronger, the sherry fades into the background, and the creamier/vanilla notes pop more.

Taste: opens with bittersweet sherry backed up by mild oak tannins, which becomes thicker around the middle, malty, apple, and floral overtones as the sherry fades a bit, then light oak, charred wood, and pleasant peat at the back. After dilution it becomes softer overall, but there's some wine-y tartness around the middle, the oak is less strong at the back, and the peat waits until the finish to show up.

Finish: sherry residue, peat smoke, moderately tannic/charred oak

This is hands down one of the best entry-level malts being made today. The middle ground between lighter unpeated malts and big, heavy peated malts has been hollowed out over the years as many distilleries that once used lightly peated floor malt have switched to unpeated commercial malt (looking at you, Glendronach and Glen Garioch), so it's good to see the few places that carry on the tradition. The closest current analog I can think of is Highland Park, especially since they are both overtly sherried, but the peat in this Benromach reads somewhere between Islay and Benriach to me, just at a lower pitch.

While this is no competition for the bigger peat/sherry combos, I really appreciate that this is just nice to drink. Anything bottled under 46% tends to catch some flack in the enthusiast community, but sometimes I really just want an easy drinking whisky with no threat of singing my taste buds. It's just plain nice whisky at a decent price (in most places).

10th Anniversary - You've Come a Long Way, Baby

Over the years I've periodically taken a page out of Dr. Bamboo's blog and The Pegu Blog by writing about what I've learned over the proceeding years. This is a bigger milestone than most because it's now been a full decade of writing this thing, so I have a bit more to look back on.

This all started during a very particular time in both the spirits industry and the internet. We were emerging into the full flower of the cocktail renaissance, with many of the now-classic bars and books arriving along with a steady trickle of once nearly impossible to find spirits. Scotch was also well into its return, though I wouldn't jump on that particular train for a number of years. Bourbon was also perking up, though it was still relatively quiet, and rum was beginning to bubble up alongside the tiki revival.

At the same time, blogs were also cresting in popularity. This was before social media had become all-consuming and Google Reader was still going strong, so blogs (and forums) were still major destinations for content. The community was also still fairly tight, with people linking back and forth to boost each other and learn more about their chosen topics.

Since then a lot has changed. Cocktail blogs, at least as they existed in the 2000s, mostly started to wane by the mid-2010s. While there are still some going strong (especially looking at you, CocktailVirginSlut, because Fred Yarm is a beast), many of the ones that I followed avidly back when I started had faded as folks decided that they had other demand and priorities. Some of it also comes down the professionalization of the industry - if you can get a gig working at a bar, as a brand ambassador, or writing books, why give content away for free? While I can totally understand this, it's definitely been sad to not be sharing in the kind of excitement that existed back then.

On the flip side, the 2010s saw the rise of whisky blogging as more people discovered what wonderful spirits they can be. In many ways this had a lot of the same excitement as I found in the blogging community, especially as people traded samples to expand their experiences and ran simultaneous reviews (Josh, MAO, Michael Kravtiz, and Florin have been some of my best connections). I received some really amazing boosts over the years, including from Ta-Nehisi Coates and SKU. However, as time went on, I think these spirits generated a different kind of burnout as prices shot up, competition for in-demand bottles increased, and quality slipped in many places.

We're starting to see another wave as some interest switches towards other spirits including rum (which is finally getting its moment after almost of decade of "it's going to be the next big thing" predictions) and brandy, though neither appears to be set to reach the stratospheric heights of either bourbon or scotch.

Scattered through this I've also been getting into various types of fortified wines. What started with sherry eventually morphed into madeira (largely thanks to Christine Bradburn) and vermouth. While I haven't been able to find a ton of active blogging in this field, I've still been able to learn a lot from what I've been able to read and I'm hoping to write about them more in the future. If you've seen any good blogs or folks on Twitter who I should be following, be sure to point them out.

Speaking of, a lot of the action has shifted to social media over that time, including Twitter, Facebook, Reddit, and Instagram (though I still haven't participated in the last one). In many ways this has democratized participation as the barriers to entry have dropped, but that has also changed the tenor of those conversations. While I've sometimes had mixed feelings about these platforms, I've also built new relationships and met a lot of new people. It's also been incredibly validating to see some of my posts link to by people I've never even talked to before.

Which gets down to the real question that I've been asking myself over the last few years - why am I still doing this? There are plenty of other things I could be doing with myself and I don't get any money out of this or even free samples. So at the end of the day it all comes down to wanting to share with other people. The interactions and hearing that people find what I write to be useful and engaging is what keep me coming back. I don't know if this blog will make it through another decade, but I expect that I'll keep writing for the foreseeable future. Hopefully you'll keep coming back to read it as well.

Whisky Review: Provenance Benrinnes 11 Year 2004/2015

I haven't had a lot of experience with Benrinnes, but it's one of those distilleries that I've been meaning to explore more of. Their complicated partial triple distillation system up until 2007 is purported to give their spirit a unique character distinct from its other Speyside brethren.

This whisky was distilled in March 2004, filled into a refill hogshead, then bottled in November 2015 at 46% without coloring or chill filtration.

I purchased this sample from Dramtime, which still has samples as well as full bottles.

Provenance Benrinnes 11 Year 2004/2015 Cask #DL10965

Nose: lots of fresh malt, vanilla, light oak. After adding a few drops of water the nose becomes a little more expressive with some green apples and pears and a little citrus peel.

Taste: sweet malt up front with a slightly sour tang, some vague fruit and floral notes in the middle, then a fade gently into the finish. After dilution the flavors are brighter, the fruit is amplified, some vanilla comes out, and some of the notes from the finish creep forward into the middle.

Finish: oak-y incense, slightly savory, coffee beans, floral, pineapple

At full strength the only real redeeming feature I can find here is in the finish. The rest is almost a completely generic Speyside malt. The complexity and depth of the finish does make up for a lot, but I have to wonder how much better it could be if this case had been left alone for a while longer. More development in the aromas and flavors would have kicked this up several notches. Water helps bring it together and I wonder if this would have been better off bottled at 43%, but it's still not all that it could be.

What this does is make me interested in the van Wees cask strength release from the same vintage but two more years in the cask at roughly the same price. Even if that required the same level of dilution to open up, I'd at least get more to drink out of it.

Whisky Review: Provenance Auchentoshan 13 Year 2002/2015

I've had very mixed experiences with IB Auchentoshan, especially ones on the younger side. They often seem to be casks that weren't maturing particularly well and diverged from the distillery profile in one way or another. But I keep looking, because when they hit the mark they really work for me.

This whisky was distilled in October 2002, filled into a refill ex-bourbon hogshead, then bottled in November 2015 at 46% without coloring or chill filtration.

I purchased this sample from Dramtime, where both the sample and the full bottle are still available.

Provenance Auchentoshan 13 Year 2002/2015 Cask #DL10969

Nose: classic bourbon cask Auchentoshan - waxy, mixed citrus peel, green apple, caramel, dusty malt, fudge-y/polished oak, vanilla, something fishy in the background. After adding a few drops of water the citrus and vanilla notes get stronger, some berries come out behind, the wax fades into the background, and it feels aromatic in an almost perfumed fashion (but without any floral notes).

Taste: sweet with a citric tartness up front, creamier caramel around the middle, clean fade out through creamy fresh malt and vanilla. After dilution the sweetness becomes more mellow, the tartness largely fades until the back, but citrus peel rides on top of everything.

Finish: very malty, pleasant oak, lingering citrus peel and herbal notes

This is just really nice. Not particularly complicated, just a very straightforward presentation of what Auchentoshan is like when its put in a decent ex-bourbon cask. I happen to be a fan of this style, even if it doesn't reach the heights of their older casks. The finish is probably the weakest link, but my expectations weren't particularly high. I would happily buy a bottle if it was closer to €50, which is what I expect for a malt of this age.

Whisky Review: Kilchoman 100% Islay 7th Edition

As with the 6th Edition, the 7th continued the climb in age while maintaining the same vintage source. Let's find out what another year in the cask does for this spirit.

This whisky was distilled in 2010 from 20 PPM floor malt, filled into fresh and refill ex-bourbon casks, then bottled in 2017 at 50% without coloring or chill filtration.

I purchased this sample from Whiskysite, but full bottles are still available from Dramtime.

Kilchoman 100% Islay 7th Edition

Nose: very subdued dry peat smoke, rather herbal, dry malt, canola with a touch of olive oil, dried flowers, dried fruits, savory, Pixie Stix. After adding a few drops of water the peat comes more into focus, the oily notes become creamier, a strong vanilla note comes in, the oak becomes baking spices, and the herbal/floral notes are joined by dried fruits.

Taste: sweet malt and oats with oak in the background up front, mixed fruit in the middle, fades into drier malt with cold peat smoke, dried herbs, and mild oak tannins. After dilution there's a savory note that rides through the palate and blends with the fruit in the middle, plus the peat becomes less smoky and more herbal.

Finish: smoky/mossy peat, dry malt, oats, mild oak, dried flowers

Wow, the peat is really mild here. I'm not sure if that's because these casks were older or just a matter of which ones were picked, but this is a radical contrast from the 5th and 6th Editions. If the 5th Edition was Bowmore, this is drifting into Kilkerran/Tobermory territory.

Water really helps, to the point where I wonder if this would have been better off bottled at 46-48%. A little dilution brings the peat out and somehow manages to increase its complexity, which is not what I usually expect. It's almost enough to make me want more, but I'm not sure I could choose this over the exuberance of the 5th Edition.

Either way, if you're coming into this, I think you'll get the most enjoyment by properly calibrating your expectations. This is a long way from being a smoke bomb like some of their PE releases, but it seems like time is finally giving instead of just taking away.

Whisky Review: Kilchoman 100% Islay 6th Edition

The 6th Edition of Kilchoman's 100% Islay series continued the upward trend in age, much like Kilkerran's WIP releases. From what I can gather it was also a true vintage release, with all of the spirit distilled in the same year, whereas the 5th and subsequent releases have been mixes of vintages as the distillery had a wider variety of stock to draw from.

This whisky was distilled from 20 PPM floor malt in 2010, aged in fresh and refill ex-bourbon casks, then bottled in 2016 at 50% ABV without coloring or chill filtration.

I purchased this sample from Dramtime, which still has the full bottle.

Kilchoman 100% Islay 6th Edition

Nose: fresh malt, new make, vegetal peat (closer in character to PE malt), plastic, mint, black pepper, wood-y baking spices. After adding a few drops of water the peat comes into focus and some floral notes come out but it becomes more youthful and a lot less complex.

Taste: malt sweetness up front, herbal and vaguely fruity around the middle, the vegetal peat with strong floral notes bursting out at the back alongside some stone fruit in the background. After dilution the flavors are generally amplified, the peat spreads out, a savory note emerges, and whatever heat there was disappears.

Finish: floral malt, fresh vegetal peat, earthy

Compared to the 5th Edition this feels both simpler and less mature. While it's reasonably competent and I got some good floral flavors, that was pretty much the only thing that caught my attention. The aromas definitely got better with time and the flavors improved with water, but they didn't have the kind of balance I was looking for. So while I wouldn't refuse a bottle of this, I also don't feel any need to seek out more.

Whisky Review: Kilchoman 100% Islay 5th Edition

Kilchoman is one of the very few distilleries releasing these kinds of hyper-local whiskies. In their case it really does mean what it says - all of the barley is grown on Islay, they malt it themselves with Islay peat, and the distillation, maturation, and bottling all happen on Islay.

I tried the 3rd Release while I was at the distillery and wasn't particularly impressed, though I was also dealing with food poisoning that day so I doubt my palate was in the best shape. The reviews I read were similarly negative, so I more or less gave the lineup a miss until I was able to find them as samples.

This whisky was distilled in 2009 from 20 PPM floor malt, filled into ex-bourbon casks, then bottled in 2015 at 50% ABV without coloring or chill filtration.

I purchased this sample from Dramtime, who still have full bottles if not samples.

Kilchoman 100% Islay 5th Edition

Nose: a very pleasant level of smoke - more on the tarry/woody end of the spectrum but also some fresh/rotting vegetation, candied malt and maize, orange creamsicle, rather floral (roses, violets), earthy/chocolate/coffee. After adding a few drops of water the peat become softer and smokier, the flowers are on fire, some caramel comes out, and the malt is fresher and drier.

Taste: fairly hot throughout, malt and maize sweetness up front, quickly joined by robust peat smoke, berry top notes and an oily/oak-y thickness in the middle that fades towards the back, lightly floral, and then a dash of oak tannins at the back to give it a bittersweet lead up to the finish. After dilution the sweetness and smoke spread out to give a more consistent profile across the sip, some caramel comes out, and there's also a bigger floral bump at the back.

Finish: fresh malt, pleasant tarry peat smoke, a nice level of oak, berry compote residue

This is honestly a rather Bowmore-ish Kilchoman. It feels like they finally managed to tame the youthfulness of their earlier releases, so the lower PPM shifts it away from the comparisons with south coast Islay distilleries of their Port Ellen malt whiskies.

In keeping with that analogy, this reminds me a lot of Bowmore Tempest. Kind of hot, not the most complex, but what's there is quite good. The price point seems justified if only because there is so much more labor going into these releases, but I would still hesitate a bit. They're fairly reasonable within the context of the Kilchoman lineup, especially compared to their single casks, but I don't know if I could pull the trigger. However, if you're a more serious Kilchoman fan than I am, I don't think you'll be disappointed by this.