Single Malt
Scotland
1 Jan 2012
1 Jan 2024
Bourbon
Joining Benromach's Contrasts collection, High Enzyme explores the technical aspects of distilling, using a high enzyme unpeated barley to achieve the sort of characteristics you'd usually expect in a grain whisky rather than malt. Distilled in 2012, the whisky matured in first-fill bourbon barrels until 2024, and its bursting with fresh apple, citrus, tropical fruit, and floral, herbaceous waves of jasmine and peppermint.
Green apples, zesty lemon peels, juicy barley, and delicately floral hints of jasmine tea.
Creamy malt with waves of pink grapefruit and zesty citrus, followed by sweet tropical fruit, honey, and a touch of peppery warmth.
Fresh and fragrant, toasted oak, vanilla, and peppermint.
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