Contrast High Enzyme

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Benromach challenges whisky convention with this experimental release from the Contrasts series. High Enzyme employs barley normally destined for grain whisky production — an unconventional choice that marries the malty character of a single malt with the bright, grainy elegance of grain spirits. The result feels strikingly crisp and direct. Unpeated and matured in first-fill ex-bourbon casks, the whisky achieves a clean, fruit-forward profile that sets it apart from Benromach's traditional offerings. The texture is notably lighter and less oily than the distillery's core range, creating an almost effervescent quality. On the nose: tropical fruit (pineapple, mango), freshly baked bread, and warm grist. The palate opens peppery and herbal, with peppermint, green apple, and jasmine notes. A long, oak-tinged finish rounds out an intriguing whisky that proves grain barley can deliver complexity and refinement in a malt whisky context.

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