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2009 Benromach Single Cask Single Malt Whisky 700mL

2009 Benromach Single Cask Single Malt Whisky 700mL

$179.99 Per Bottle

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$179.99 (Buy 1 or More)

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BOTTLE(S)
In Stock: Ready for dispatch.More info
$179.99
In Stock: Ready for dispatch.More info
  • THE BRIEF
  • THE FINER DETAILS
  • WHO MADE IT?
  • THE BRIEF
  • A special single-cask release from Benromach, distilled in 2009 and bottled in 2018. Cask #125, a first fill ex-bourbon, yielded an outturn of just 234 bottles.

    These are exclusive to the Australian market, and definitely worth getting your hands on! Showing the trademark smoothly balanced citrus and spice notes, against a background of light peat smoke, the dedicated distillers at Benromach have crafted this exceptional dram. Slainte!

  • THE FINER DETAILS
  • Pour yourself a dram of this beautiful Speysider, lift it to the light and notice the light golden colour, imparted by the single first-fill ex-Bourbon, American Oak cask - Cask Number 125. Enjoy the smoothly balanced citrus, fruits and butterscotch with a hint of peat smoke. The dedicated Distillers at Benromach have lovingly handcrafted this Speyside single malt Scotch whisky using only traditional methods by sound, smell and touch. Perfectly capturing the smooth flavour and classic character of Benromach for us to savour, exclusively, down to the last precious drop.

  • WHO MADE IT?
  • Benromach is a small distillery that finds it home in Forres, in the Speyside region of the Scottish Highlands. It's owned by the brilliant independent bottler Gordon & MacPhail, who resurrected the run-down and defunct distillery in 1993. 11 years of renovation later, the distillery began bottling again in 2004. Today, the whisky produced at Benromach is truly hand-crafted. Nothing is left to chance, or technology, as each step of the distillation process is overseen and carefully managed in the old, traditional ways - sight, touch and taste. It takes a little longer, but you just can't rush quality. Each year, a batch of heavily peated spirit is produced at Benromach, and then tucked away to mature in ex-bourbon barrels.