2012 Benromach Contrasts Air Dried Oak Virgin Cask Matured Single Malt Scotch Whisky (700ml)

The second in Benromach's limited edition series investigating drying methods is this ten-year-old bottling matured in air dried Virgin Oak barrels. A cooperage will usually air-dry lumber for a period lasting a few months to a few years, depending on the oak species, its moisture content and its future use. This process not only allows the moisture to evaporate from the wood gradually, preventing any cracking or splitting, but also lets any tannins and other unwanted compounds in the wood break down. In this example, focusing exclusively on air-dried oak brings sweet vanilla fudge aromas and smooth yet peppery flavours of vanilla, fresh peppermint, oak and subtle smoke. 46% Alc./Vol. Non-chill filtered.

Other reviews... The idea is to showcase different methods of drying the oak before making barrels, and their organoleptic effects. In this specific case, the planks were air-dried for 36 months, which seems to be the most traditional method in coopering for whisky. Naturally, this is first-fill 'virgin' oak. Colour: gold. Nose: well, you do feel the oak, its spices, especially curry powders, cinnamon, paprika, nutmeg, as well as a lot of pencil shavings. All this is certainly pretty different, but very pleasant too, while it seems to me that they've used some gentler distillate. Then we find the usual softer custard and caramel cream, crème brûlée and so on. Mouth: great fun, this is totally oak-driven, but the sweet spiciness is working extremely well. Bananas stewed in cinnamon sauce, with more nutmeg and curry. In other words, bananas flambéed in India (ha!) Finish: medium, all on sweet spices and some cedarwood that gives it a mentholy and piney profile in the end. Comments: not sure whether this was full maturing or matured in virgin oak for three years or a little more, but I'm rather fond of the results, even if they remain a tad 'too modern' for this traditionalist (*). 83 points - whiskyfun.com