What's in a name? Benromach Traditional whisky is called whisky because it's produced in Scotland. Were it from America it would be spelled Benromach Traditional whiskey, rather than whisky.
Nose: Pine oils, fresh. Sweetness, nutty, smoky. Stem ginger, bog myrtle, acacia honey.Palate: Floral, grassy. Heather and hedgerow berries. Buttery, spicy.Finish: Quite sweet, tannic. Citrus notes, a tad more stem ginger, zesty.
The Master of Malt