Benromach High Enzyme 2012 - 46% ^Sale

This limited release explores the technical aspects of distilling and has used a high enzyme, unpeated barley to create characteristics more commonly found in grain whisky rather than malt whisky.

Matured in first-fill bourbon barrels resulting in fresh apple aromas, lots of citrus fruits, sweet pineapple and honeycomb as well as notes of jasmine and peppermint.