High Enzyme Single Malt 46%

About

Benromach experiments with unconventional grain: this High Enzyme expression uses barley with elevated enzymatic activity, the kind normally employed in grain whisky production to extract more alcohol from other grains. Distilled in pot stills, the result is a tropical, unpeated single malt that breaks sharply from Benromach's typical house character. Matured in first-fill bourbon casks, it arrives fresh and fruit-driven. The nose opens with pineapple and coconut, layered with jasmine and white pepper. The palate brings apple, grapefruit and citrus notes, honeycomb sweetness, and a lighter texture than standard Benromach. The finish stretches long and clean, with toasted oak and a dry tail. A whisky that stands out precisely because it refuses the familiar—worth seeking if you know Benromach and want to see what happens when the distillery plays with its raw materials.

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