Happy new year! The year end passed by in a flurry of activity and gatherings. Not many whisky parties, and hardly any new drinks to show for it. Except this one: the Benromach 10.
We were supposed to try DW's 30 year old Port Ellen, but the cork broke, and we didn't have the tools to dig out the cork, or to decant the bottle, at that point in time. He's now decanted the Port Ellen, so, let's hope we manage to get down to it soon. So disappointing though. I guess I'm really not fated to try this one.
I brought the Benromach 10 to the party, more as an aperitif, or starter. But instead, it became a poor substitute for the main striker who limped off injured in the warm-up. Benromach 10 is a solid player, mind. Just not star quality.
Benromach 10 (43% abv)
Colour - Gold
Nose - Pencil wood, oak, then soft sherry notes - that'll be dried fruits like raisins and cranberries. Some herbal, leafy notes too, though these aren't too distinct. Lightly smoky, though it smells more like smouldering leaves than a proper wood fire. A little smouldering damp leaves. There's something savoury at the back too, though I'm not really managing to pick it out.
Palate - Gentle landing, you hardly feel any alcohol. Fairly sweet. That'll be some caramelized sugar and sherry. A slight tanginess that reminds me of mustard. More leaves and oak - the oak's rather big, and gives the sherry a bit more of a vanilla and oaky balance. More pencil shavings. Mouth feel is oily, and there's also something that reminds me of cod liver oil. Hmm. But on the whole, oak and sweetness would be the main stuff. The wood helps to prevent this whisky from being too one dimensional, and it is solid. But it's also clearly young due to relatively short development. To be fair, I didn't try this with water. Maybe it'll get better.
Finish - Oaky again, light whiff of smoke, a leeeeeettle bit of spice. Some tea tannins here, and a bit drying.
Overall - solid, value for money, but not the bang to start the year I was hoping for.
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