Benromach High Enzyme 2012

This experimental edition, Benromach High Enzyme 2012, is part of the Contrasts series and reveals a different side of the Benromach distillery - produced using high-enzyme barley, commonly found in grain whisky production and brewing.

The spirit was distilled in 2012 and matured for approximately 12 years in first-fill ex-bourbon casks.

On the nose, the whisky opens with delicate and fresh notes of lemon sweets, malt, and green apple, complemented by lively hints of jasmine and mint. The palate is creamy and gently sweet, dominated by pink grapefruit, lemon, and lime, followed by tropical pineapple, honey, and subtle spice.

The finish is fairly long, showing tones of charred oak and fresh mint.

This expression stands out with its less traditional approach: instead of the typical lightly peated or strongly malty style, Benromach focuses on a clean, “grain-driven” structure with a modern twist - ideal for those seeking something different from classical Speyside whisky.