Benromach 12 Years (2012/2024) Contrasts High Enzyme
Benromach 12 Years (2012/2024) Contrasts High Enzyme is a single malt from Speyside, made with enzyme-rich, unpeated barley. This raw material choice, otherwise more common for grain whisky, noticeably shapes the fermentation process and leads here to an independent, distinctive profile. In the glass, it shows a rather mild character, but one clearly focused on freshness, malt, and edgier accents.
Tasting Notes
Nose
The whisky opens with juicy tropical fruits, particularly papaya and pineapple, accompanied by green apple with a fresh, vibrant quality. Underlying these are malt, a hint of honey and a touch of almond, which provide a smooth foundation to the opening. Slightly spicy notes combine with hay and grain, emphasising the unusual, raw-material-driven impression. Overall, the aroma is fresh, fruity and, at the same time, pleasantly robust.
Palate
The Benromach is dry and astringent, which immediately lends it a distinctly edgier character. Apple and citrus notes meet malt and a tart component reminiscent of gooseberry. Added to this are metallic undertones, a hint of raspberry and bitter cocoa, making the profile unusual and quite demanding. The balance is maintained, yet the texture and the more tart accents are clearly in the foreground.
Finish
Medium-length and warming. Plenty of wood and unripe apple characterise the finish, accompanied by slightly floral notes and a hint of lemongrass. As a result, the whisky finishes dry, fresh and with a noticeably tart edge.
Thoughts
Marcel 75/100 - (Very good)
An interesting and highly drinkable single malt that certainly has its place as an experiment. However, it is less elegant than one might expect from Benromach, which is clearly part of the concept here. Within the Contrasts series, however, the Benromach 9 Years (2014/2024) Contrasts unpeated seemed significantly more exciting and delicious.
Sascha 76/100 - (Very good)
It’s not bad, nor is it unbalanced, but it lacks that crucial spark to really stand out. As it stands, it’s a well-made but not particularly memorable dram.
Value for Money: 4/5 (Good)
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Frequently Asked Questions
What is special about Benromach 12 Years Contrasts High Enzyme?
What makes it special is the use of unpeated barley with a high enzyme content. This is usually used more for grain whisky and influences the fermentation process in such a way that a distinctive, independent flavor profile emerges here.
What does Benromach 12 Years Contrasts High Enzyme taste like?
It combines fresh tropical fruits such as papaya and pineapple with green apple, malt, some honey, and almond on the nose. On the palate it becomes drier and more astringent with apple-citrus, sour notes, metallic hints, some raspberry, and bitter cocoa, before finishing woody, slightly floral, and with lemongrass.
Who is this whisky particularly interesting for?
Above all for curious drinkers who want to try a deliberately more experimental profile within Speyside. Those looking for classic elegance might find it somewhat edgy, while fans of unusual production approaches will have an exciting comparison in the glass here.
