Benromach releases new Air Dried Oak and Kiln Dried Oak whiskies
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A local distillery has released two new drinks with varied flavours achieved while maturing.
Benromach’s limited-edition whiskies are part of its ‘Contrasts’ range, with variations on the smoky Benromach style - with an Alcohol By Volume (ABV) of 46 percent.
Distillery manager, Keith Cruickshank, explained the new Air Dried Oak and Kiln Dried Oak whiskies showcase nuances generated by the techniques used to dry the wooden staves that make up the casks.
He said: “Our Contrasts range allows us to explore new flavours. These new whiskies were created from an experiment to see if different approaches to drying wood might have an impact on the flavours. Small changes can have a significant effect.We usually use virgin oak casks with our Contrasts Organic whisky, so it’s been a great chance to see how our traditional lightly peated spirit reacts to this cask type, as well as the air drying versus kiln drying stave preparation.”
The first variant features oak which has been air dried for three years before toasting, providing sweet vanilla fudge notes followed by fresh peppermint and oak.
Its kiln dried counterpart features whisky matured oak that was air dried for two years then put in a kiln to accelerate the drying process. This increases the interaction of spirit and wood, giving the whisky a sweeter, more malted biscuit nose with lemon barley sugar and mixed tropical fruit flavours.
For more information visit www.benromach.com.
