Produced in small batches, the Benromach Peat Smoke is made with heavily peated Scottish barley. It has a different, more phenolic character than the classic 10-year-old but still retains that classic Benromach fruitiness.
This whisky was distilled in 2009 and was matured in First-fill Bourbon barrels before being bottled in 2020 at 46%.
Using heavily peated Scottish barley gives the whisky a seriously smoky flavour with hints of cured meat. The finish has sweet undertones with lingering bonfire embers.