Whisky Benromach 10YO, 0.7 L
Benromah 10 years of aging has a delicate, sweet flavor which reveals the tone wild raspberries and blackberries, who were later joined by spicy sherry shades and nuances of smoke, developing a long finish.
Multilayer first fragrance reveals notes of sherry and fruit, which later joined the tone of nuts, chocolate and cinnamon. Final notes captivate shades of green apple, biscuit and smoke.
Benromah 10-year exposure is excellent as a long drink. It is best used in pure form or with the addition of a few drops of water at room temperature, in order to more fully temples could disclose their taste and flavor. When water is added to the fragrance reveals tones of malt and oak, as well as notes of pineapple, kiwi and other exotic fruits. On the palate berry notes on the background colors appear roasted malt, sweet sherry and delicate nuances of smoke.
The company Gordon & MacPhail, producing high-quality whiskey since 1895, is the oldest and most respected in Scotland. From the very first days of its existence, the company bought alcohol from the best of Scottish producers, and then kept them in barrels until such time as the whiskey did not reach the best flavor characteristics. To date collection of whiskeys, Gordon and McPhail is considered one of the largest in the world and the oldest whiskey in the collection are more than 50 years.
Benromah whiskey made on the smallest distillery in Speyside, Scotland. Make it out of pure barley malt without mixing with the grain, so it belongs to the so-called single malt or malt whiskey. Before fermentation barley germinated and then dried in kilns, where the fuel is peat, which gives a special smoky flavor drink. After the end of fermentation whiskey undergoes double distillation and then aged in barrels of American white oak. It is at the stage of barrel aging whiskey gets its color becomes softer and gets extra flavor.
Whiskey Benromah 10-year exposure is made of the finest distillates blended with pure glacier water. Their noble taste whiskey obliged secrets of exposure, because the first 9 years, he was kept in carefully selected barrels of sherry and bourbon, and at the final stage for 1 year ripened in barrels from the sweet Oloroso.