About This Dram
Today we look at another special single cask bottling that was released during the digital-only/covid era of The Dram Association. It was launched as part of “The Ultimate Benromach Vertical” video I recorded with Richard Urquhart, which we put out back in May. And what a stunning lineup that was! This one stood out somewhat, as the only single cask, cask strength offering of the event – and it was the very first (but certainly not the last) time I ever tasted a single cask from Benromach.
Benromach, for those uninitiated, is an old school Speyside distillery. They use a lightly peated malt, mature absolutely everything in first-fill casks, and apparently, the only computer they have is for checking emails! In an age where even small craft distilleries rely on state of the art computerization, this is becoming a rarity. Truth be told, it probably doesn’t affect the end product too much, but it’s nice to know that every single step of the process has had a human touch to it.
This particular cask was bottled for Chateau Louis in Edmonton (although the label simply states “Edmonton Canada”), and we are lucky enough to be chosen to sell a small allotment of the bottles here in BC. In fact, we’re the only place in BC to sell it, and as far as I am aware, the only place in the whole world aside from Chateau Louis itself! I was so impressed with the quality of this single bourbon cask release that I even started to enquire about getting our own single cask for The Dram Association… and if you saw the last “Dram Report” video, you’ll know that we have a little something in the works already that is both peated and from a first fill sherry cask. Could it be a Benromach???
Golden honey in colour even golden honey on the nose! But the first thing that came to mind from the aroma was lemon wafer biscuits. The kind you might get in France or Belgium if you order a tea or coffee at a bar. However this time the wafer is infused with a glorious woodsmoke that works perfectly with the vibrant lemon and honey notes. Then there were thin slices of grilled mango and peach, and later on, a vanilla bean ice cream joined the fray. Together these things combined into the kind of dessert you might find at a high-end restaurant in one of their multi-course tasting menus.
The palate showed a vegetal side, and the lemon became much zestier. A smoked nettle soup with lemon pepper perhaps. There were more grilled peaches, dusted with nutmeg and joined by a side of bacon. A wonderful example of light peat and first-fill ex-bourbon oak.