Benromach High Enzyme 2012

This experimental edition Benromach High Enzyme 2012 is part of the Contrasts series, revealing a different side of the Benromach brand – using enzyme-rich barley commonly used in grain whisky and brewing.

The distillate was produced in 2012 and aged for approximately 12 years in first-fill ex-bourbon casks.

The aroma of the whisky features delicate and fresh notes of lemon drops, malt, and green apple, complemented by vibrant hints of jasmine and mint. The taste is creamy and slightly sweet with dominant notes of pink grapefruit, lemon, and lime, followed by tropical pineapple, honey, and gentle spices.

The finish is quite long, with tones of toasted oak and fresh mint.

This expression is characterized by a less traditional approach: instead of the typical peaty or heavily grain-driven profile, Benromach focuses on a clean, “grain” structure with a modern twist – ideal for those seeking something different from classic Speyside whisky.