Benromach High Enzyme Single Malt: A Bold Experimental Release

Benromach has crafted a remarkable experimental single malt with the High Enzyme release at 46% ABV. This unpeated Speyside whisky is produced using high enzyme barley, a grain typically employed in grain whisky production. The result is a refreshingly unconventional expression that breaks from Benromach's traditional peated profile.

High enzyme barley is normally used to maximize alcohol extraction from other grains, much like bourbon production techniques. After distillation in pot stills, the spirit develops a distinctly tropical character. The nose reveals perfumed notes with fresh and tropical fruit, peppery spice, and prominent pineapple. The palate delivers citrus and honey with peppery, dried spices and red apple, while the finish lingers with citrus, oak, and green apple complexity.

This release is perfectly suited for warm weather enjoyment, when the tropical pineapple and coconut notes shine brightest. Benromach demonstrates once again that innovation and distilling excellence create compelling new expressions for whisky enthusiasts.