Benromach Contrast: Single Malt with a Grain Whisky Style

Innovative High Enzyme Malt: Redefining the Boundaries Between Single Malt and Grain Whisky

Benromach has introduced the new Contrast High Enzyme, challenging traditional perceptions of single malt whisky. Distilled in 2012 and bottled in 2024, this unpeated experimental release is unique for its use of "high enzyme malted barley." Typically reserved for grain whisky production, this malt's powerful enzymatic conversion capabilities are harnessed here to create a truly distinctive flavor profile.

While typical grain whisky recipes contain only about 5% high enzyme malt, Benromach boldly utilized 100% high enzyme malt in their copper pot stills. This innovative process results in a spirit that possesses the structure of a single malt combined with the light, crisp character of a grain whisky, perfectly embodying the Contrast series' spirit of exploring opposing qualities.

Unique Tropical Fruit Tasting Notes

The liquid is pale yellow, with an aroma filled with sweet pineapple, lemon zest, and buttery notes. On the palate, tropical pineapple flavors carry a slight char, evolving into a juicy lemon oil mouthfeel with hints of baked bread and brioche. The finish is a dry yet sweet intertwining of hazelnut butter, earthy undertones, and lemon pepper spice.

Adding water reveals layers of fermented pineapple and a rounder texture. Bottled at 46% ABV, it remains non-chill filtered and free of added caramel coloring. Benromach proves that single malt can achieve extreme tropical freshness, making it excellent for neat sipping or as a vibrant base for a Highball, offering a fresh choice for those seeking a lighter style.

📅 Release Date: 2026-06-07

🔗 Source: https://thewhiskeywash.com/whiskey-articles/benromach-contrast-high-enzyme-a-malt-that-thinks-its-a-grain-and-thats-a-beautiful-thing/