Benromach High Enzyme Single Malt, 46%

THE REVIEW

Neat in the heat, that’s what they should’ve called this! An unpeated, high enzyme barley release from the ever wonderful folks at Benromach.

High enzyme barley is normally used in the production of grain whiskies to help get more alcohol out of the other grains, much like bourbon production in some ways. The result, after being distilled in pot stills is this super tropical, pineapple and coconut driven single malt that works perfectly on a 32 degree day. The office I filmed this video in felt like a level of hell that I never want to revisit again, this whisky was my saviour. Along with a litre of water.

What else did we expect from Benromach? Excellence every time, with a twist of experimentation.

Whisky Reviews every Wednesday
Facebook.com/whiskytube
Twitter.com/whiskytube
Youtube.com/whiskywednesday