Benromach is experimenting with different distillation and maturation methods and the latest result is the Benromach Triple Distilled .

It has been distilled once in the wash still, and then twice in the spirit still, before being matured in first-fill bourbon barrels for eight years. Triple distillation usually leads to a lighter, smoother style of whisky.

I’m trying it head-to-head with a recent batch of Benromach 10 .

Benromach Triple Distilled 2009 (50%, OB 2017, 15.600 btl.)

Nose: a lot more narrow than the 10yo, although it’s easy to see the common DNA. Pear and lemon, rubbed orange...