Benromach 10 Year Old

My grandmother's apfelstrudel was the best apfelstrudel in the world. I know it sounds ridiculous but it WAS. It was the traditional Vienna style apfelstrudel, but it was homemade, and handmade by a grandmother who actually met the Czar. I think it says a lot about her apfelstrudel… For the filling, Savta Malka used to cut the green apples, and marinate them in lemon. Then she had to cook the apples with sultanas, brandy, brown sugar, cinnamon and just a little nutmeg and salt. She stirred them until the sugar was just a little bit burned and the apples turned brown and were soaked with all the flavors. I remember the house was full with that deep, marvelous smell… Now, just imagine that smell…

Anyhow… Benromach, 10 years old. A relatively young whiskey, but it is very mature for its chronological age. I bought it to myself for the birth of my second son. Maybe it was just an excuse, but it was a good one. Since my son is still young, I got the new packaging, if it means anything...

Nose – It starts like some sweet fruity perfume, flowery and light. But it grows bigger and thicker. Crispy sourness of green apples, Dried orange peel. Malt is all around the scene, too. Dark chocolate with raisins and nuts. Vanilla. A faint touch of smoke.

Palate – Full bodied but heavenly light. Watery, and Fruity. Malt and caramel sweetness, but I also recognize some ocean saltiness. Raisins, Cinnamon, ginger and just a hint of peat and wood.

Finish – Soft and long enough to bring out the wood and sherry.

A fine, delicate, beautifully balanced, and surprisingly affordable spyside whiskey. A broad range of tasted and notes; The more I drink, the more I see – and that’s not even the cask strength...

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