There’s a part of me that hopelessly pines for better whisky knowledge, but the wayward journey to whisky nirvana can be unashamedly overwhelming. However, we must start somewhere, so do as I and the Scots do: skip dinner, head to a whisky-tasting night and reap warm, golden-brown liquid indulgence. If you’re anything like me and finding your whiskey feet, places like The Kilburn are gold mines. I hear they have 600 bottles of whiskey. Word.
Benromach Speyside Single Malt Whisky from Scotland’s Spey Valley was our poison for my +1 Ruki and me this tasting, offering six whiskeys of broad notes and noses.
- Benromach 10 Years, 43% ABV
- Benromach Organic 2008, 43% ABV
- Benromach Hermitage Cask Finish, 45% ABV
- Benromach 15 Years, 43% ABV
- Benromach 10 Years Old 100° Proof, 57% ABV
- Benromach Peat Smoke 52ppm, 46% ABV
So, how to whisky? Take your dram (Scottish for a wee drink of whisky), cover it, swirl it while warming the glass in your hand, then take in its nose. Hold the glass to the light and swirl. The viscosity? That’s the rim. Those streaks running down from the rim? The whiskey legs. Then, taste. Red apples, cigars, campfire ash? Whiskey tasting is notoriously subjective and you’d probably be pardoned for noting something as obscure as night owl feathers. The Benromach Peat Smoke 52 ppm to me hinted at notes of breakfast bacon, but what do I know, really? Finally, cutting your dram with water completely alters its complexity in nose and taste. So, really, it’s more like twelve tastings.
The breadth of the Benromach tasting offers ample complexities for you to decrypt like Pandora’s box, while the distiller walks you through the whiskey process, from ingredient use to barrel production to tasting. These classes leave you informed, a wee bit buzzed, and respecting the complex journey behind whiskey making.
Ate: Skipped dinner, but The Kilburn served delicious antipasto post tasting. There was pâté.
Drank: Benromach single malts. Benromach’s Hermitage Cask Finish is lush. This whisky novice will buy a bottle.
Matt M. is a mad scientist by day and beer connoisseur by night. When he’s not devouring a new set of craft beers you will find him in a dankly lit room plotting his approach at the next alcohol-related festival.
348 Burwood Rd
Hawthorn VIC 3122