Featured Product of the Month: Benromach Contrasts Triple Distilled
Benromach’s limited-edition Contrasts Triple Distilled expression showcases a lighter side of Speyside single malt, with a focus on delicate sweetness and subtle smoke.
🥃 A Speyside Classic with a Twist
Arc Liquor is excited to spotlight Benromach Contrasts Triple Distilled, a unique small-batch release that brings a twist to this Speyside distillery’s tradition. Benromach is renowned for its handcrafted, old-style single malts – typically rich, lightly peated, and matured in sherry and bourbon casks. This Triple Distilled edition, however, breaks the mold. It’s part of Benromach’s Contrasts series, which means it was purposely crafted to be different from their classic 10- or 15-year-old expressions. The result is a whisky that still carries the distillery’s hallmark quality and subtle smokiness, but with a lighter, fruitier character that sets it apart. In this feature, we’ll explore what makes the Triple Distilled special – from its production and flavor profile to how best to enjoy it – and why you’ll want to grab a bottle from Arc Liquor’s limited stock while you can.
The Benromach Contrasts Series – Tradition Meets Innovation
Benromach’s Contrasts range is all about experimenting with the art of whisky-making while staying true to the distillery’s ethos. As Distillery Manager Keith Cruickshank explains, “We love to get creative with our small batch vintage expressions and our Contrasts Range allows us to do this.” Each Contrasts release explores a different facet of whisky production – be it unusual barley types, unique cask finishes, peated vs. unpeated recipes, or, in this case, a rare triple distillation process. These releases are deliberately crafted to showcase a new side of Benromach’s spirit, often in ways that contrast with their core lineup. For example, Benromach’s standard expressions are known for a touch of peat and a rich body, whereas the Contrasts editions can range from heavily peated (like their Peat Smoke variants) to experimental cask maturations (wine finishes, virgin oak) to this Triple Distilled bottling that emphasizes smoothness and sweet fruit. What unites them is the distillery’s commitment to traditional hands-on production and genuine character – “made by hand for genuine character using the skills, expertise and senses of our small team of distillers,” as Cruickshank notes. In short, the Contrasts series is where Benromach marries its Speyside heritage with a spirit of innovation.
Triple Distillation: A Lighter Style of Speyside Whisky
So what does “triple distilled” mean, and why is it noteworthy? Most Scotch single malts (including Benromach’s regular bottlings) are distilled twice: once in a wash still and once in a spirit still. Triple distillation adds a third round, which further refines the spirit. In the case of Benromach Triple Distilled, the new-make whisky was run through the wash still once, then twice through the spirit still, resulting in an extra level of purification. Each pass through the copper stills removes heavier oils and impurities, raising the alcohol strength of the spirit and yielding a smoother, lighter character. The technique is more commonly associated with Irish whiskeys and a few Lowland Scotch distilleries, so it’s a rare undertaking for a Speyside distiller like Benromach. In fact, outside of Lowland stalwart Auchentoshan (which triple-distills all its whisky), only a handful of Scotch distilleries – Benromach among them – have ever released triple-distilled expressions. The goal here was to create a malt “deliberately different in character” from Benromach’s usual output, showcasing a brighter, gentler profile while still maintaining the distillery’s unique touch.
It’s worth noting that triple distillation doesn’t automatically mean a whisky will be better or worse – it’s simply a different style. The process tends to produce a spirit that is lighter in body and texture than a typical double-distilled malt. Some might equate “lighter” with “less character,” but Benromach’s approach proves otherwise. They distilled a small batch this way back in 2011 and let it mature for over a decade to ensure it developed plenty of depth. Whisky experts have pointed to Benromach Triple Distilled as a great example of how triple distillation can yield a smooth dram without losing complexity or the distillery’s signature traits. (Indeed, Benromach made sure to use their lightly peated malt for this run, meaning even after three distillations a subtle wisp of smoke remains.) In the words of Keith Cruickshank, “Benromach Triple Distilled retains our customary, subtle smokiness but the extra distillation, combined with a bourbon cask, delivers a slightly sweeter single malt with tropical fruit notes such as pineapple, banana and coconut.” In short, triple distillation here is about exploring a silkier, fruit-forward side of Benromach, rather than stripping the spirit of character.
Cask Maturation & Craft Presentation
After distillation, this spirit was laid down in first-fill bourbon barrels – another factor key to its identity. “First-fill” means these were fresh ex-bourbon casks that had never been used to age Scotch before, so they impart maximum vanilla sweetness, oak spice, and coconutty creaminess from the bourbon wood. Over the years of maturation (from 2011 until its recent bottling), those barrels have imbued the whisky with a gentle warmth and pale golden color. In fact, the hue of the Triple Distilled is noticeably lighter than sherry-matured Speysiders – a natural colour since no caramel coloring was added (Benromach proudly bottles their malts in natural form). The whisky is also non-chill filtered and bottled at a respectable 46% ABV, which means it hasn’t been overly processed or diluted. This craft presentation ensures you’re tasting the whisky in a nearly pure state – as if pouring straight from a bourbon cask in the dunnage warehouse. Benromach’s decision to bottle at 46% (rather than the minimum 40%) without chill-filtration is meant to preserve fuller flavor and mouthfeel, even if the whisky turns a bit hazy with ice or water. In the glass, you might notice the spirit has good viscosity (tiny oily beads may cling to the glass, a sign of those preserved congeners). All these choices – bourbon cask aging, natural color, no chill-filter – align with Benromach’s traditionalist, quality-focused philosophy and ensure the Triple Distilled expression arrives with “genuine character” intact
Flavour Profile: Delicate, Creamy, and Fruity with a Hint of Smoke
What can you expect from the Benromach Triple Distilled in terms of aroma and taste? In a word: elegance. This is a whisky that dances on the lighter side of the spectrum, yet still offers complexity for those who pay attention. On the nose, it opens with vibrant tropical fruits – think ripe pineapple and banana – layered over sweet notes of malted biscuit and rich vanilla pod, with a whisper of toasted oak in the background. There’s an inviting freshness to the aroma that might remind you of fruit salad, crème brûlée, and a summer breeze through an orchard. Beneath the sweetness, you can just detect a thread of that Benromach bonfire ember (a very soft peat smoke) mingling with the oak.
Take a sip, and the palate is silky-smooth and light on its feet. Flavors of ripe banana and poached pear emerge first, giving a creamy, orchard-fruit sweetness. As it develops, green apple tartness adds a crisp, refreshing counterpoint, and a drizzle of sweet honey ties everything together. The influence of the first-fill bourbon casks comes through as well – you’ll notice vanilla cream, soft caramel, and maybe a touch of coconut (that latter especially on the mid-palate, hinting at the bourbon barrel char). Despite the triple distillation, this whisky isn’t one-note or flat; it carries gentle spice and complexity. Some tasters have noted a hint of white pepper or cinnamon and even a bit of bran or cereal earthiness in the mix, which likely comes from the malt and oak interplay. The peat influence here is very restrained – more of an ashy wisper or distant campfire than a smoky punch – but it’s enough to lend structure. Overall, the mouthfeel is creamy and elegant. One reviewer described it as “silky” (if a touch less oily than the regular Benromach style) with plenty of bright fruit notes like lemon peel, stewed apples, and even peach coming through. It’s a dram that invites you to roll it around the tongue to catch all the subtleties.
Finally, on the finish, Benromach Triple Distilled leaves a medium-bodied but long-lasting impression. As the sweetness fades, a zesty citrus note hangs on the palate – imagine lemon peel or grapefruit zest – giving a clean, upbeat send-off. And in the very tail end, that soft peat makes a reappearance, oh-so-gently, as a hint of smoke wafting in the aftertaste. It never turns bitter or too oaky; instead you get a lovely, light fade of vanilla, oak spice, and citrus oil. The finish really underscores this whisky’s balance: sweet and tropical, yet crisp and slightly smoky. It’s the kind of ending that has you reflexively going back for another sip, just to recapture those fleeting tropical fruit whispers and delicate smoke one more time.
To sum up the profile in brief: Benromach Triple Distilled offers a lighter style with delicate sweetness – ripe tropical fruits, creamy vanilla, orchard fruits – and just a wisp of peat smoke. It’s a Speyside single malt reimagined with an Irish/Lowland touch, perfect for those who appreciate subtlety and finesse in their drams.
How It Compares to Benromach’s Classic Malts
Fans of Benromach’s classic bottlings (such as the flagship 10 Year Old or the richer 15 Year Old) will immediately notice differences with the Triple Distilled – and that’s by design. The distillery set out to craft something noticeably unlike their core range. The standard Benromach 10-year-old is celebrated for its marriage of sherry-cask depth and gentle peat: you typically get flavors of dried forest fruits, warm sherry notes of chocolate and spice, and a mouth-coating malty richness, all rounded by a signature touch of smoke on the finish. The 15-year-old goes even further with sherry influence, bringing in darker fruits, oak char, and a heavier body alongside that Speyside spice and peat hint. In contrast, the Triple Distilled foregoes sherry casks entirely – it’s bourbon cask only – so you won’t find those raisin or dark chocolate notes here. Instead, you experience vanilla, honey, and tropical fruit sweetness in their place. The body of the Triple Distilled is lighter and more silky, whereas the 10 and 15 can feel oilier and more robust on the palate. As one critic put it, the Triple Distilled is “a lighter style” than Benromach’s usual “quite heavy, old-school Speyside spirit.” It trades some of the weight and “antique” Speyside character (think leathery oak and chewy malt) for a cleaner, smoother delivery.
Crucially, though, Benromach’s DNA is still present. The Triple Distilled may lack the assertive oak spice or the intense fruity sherry layers of the core range, but it retains the distillery’s subtle peat smoke and an old-style charm in a toned-down way. There’s still a malty backbone and a touch of earthiness amidst the fruit. This release was never meant to replace the beloved 10 or 15 Year Old; rather, it’s a fascinating side-by-side study. Imagine tasting them in a session: you’d likely find the 10yo richer, nuttier, with dried fruit and spice, while the Triple Distilled comes across as almost refreshing in comparison – bright, tropical, gentle – almost like the dessert course after the main meal of the 15 Year Old. Some long-time Benromach drinkers might prefer the bolder body of the regular editions, but many will appreciate how the Triple Distilled showcases a different balance. It’s still undeniably a Benromach at heart (you can thank that hint of peat and quality cask maturation for that), just wearing a different costume. For the curious connoisseur, comparing a sip of Benromach 10 and a sip of Triple Distilled side by side is a delightful lesson in how distillation and cask choice impact flavor. You really taste the “contrast” – which, after all, is exactly the point of the Contrasts series.
A Rare Treat Among Triple-Distilled Whiskies
Beyond the Benromach family, how does this whisky stack up against other triple-distilled drams? First off, triple-distilled single malts of any kind are relatively uncommon in Scotland. The most famous example is Auchentoshan, a Lowland distillery that exclusively triple distills its whisky, yielding a spirit known for its softness and delicate sweetness. Auchentoshan’s style leans towards grassy, floral and citrusy notes with a very smooth finish. By comparison, Benromach Triple Distilled shares some of that softness and citrus brightness, though it arguably packs more fruit depth (thanks to those tropical flavors) and that trace of peat gives it an extra dimension Auchentoshan usually doesn’t have.
Another point of reference is Hazelburn, the triple-distilled, unpeated malt produced by Springbank in Campbeltown. Hazelburn shows that triple distillation can be done without stripping away character – it’s often described as cleaner and more refined than Springbank’s other spirits, yet “nothing remotely weak” about it. In fact, one reviewer used Benromach Triple Distilled as a Scotch example to counter the misconception that triple distillation yields bland whisky, noting it was bottled at a good strength, lightly peated, and “the triple-distilled bottling was no different” in being a full-flavored, characterful dram. This puts Benromach’s release in good company: like Hazelburn, it’s a proof of concept that you can have a triple-distilled Scotch with complexity and personality.
Of course, we can’t discuss triple distillation without tipping our hat to Irish whiskey. Many Irish distilleries (though not all) favor triple distilling, resulting in the famously smooth, approachable profile of drams like Redbreast or Midleton Very Rare. These whiskeys often bring creamy textures and a mix of fruity and spicy notes. Benromach’s Triple Distilled could be seen as a Speyside answer to that: similarly smooth and creamy, yet with distinctly Scottish touches (the malt biscuit, the subtle peat, the bourbon-cask vanilla). It stands out as a hybrid of traditions – a Speyside single malt embracing an Irish-style process – and whisky enthusiasts will find it intriguing to compare across categories. All told, if you’re a fan of triple-distilled whiskeys, this Benromach is a must-try rarity, and if you’re new to the style, it’s an excellent (and limited) opportunity to taste what the buzz is about.
Pairing Suggestions & Best Ways to Enjoy
While Benromach Contrasts Triple Distilled is delicious neat, here are a few tips to get the most out of this whisky and even some pairing ideas to elevate your experience:
Savor it Neat First: Pour a dram into a Glencairn or tumbler at room temperature and let it sit for a minute. Enjoy those first nosing notes of tropical fruit and vanilla before taking a sip. Neat, you’ll appreciate the full creamy texture and subtle complexities without distraction.
Add a Drop of Water: Because it’s bottled at 46%, a few drops of water can help open up the aromas. Water can tease out even more orchard fruit notes (think pear and apple) and softens the oak spices. Go slow – even a teaspoon can smooth the edges and release additional sweetness.
Pair with Light Desserts: The Triple Distilled’s sweet and fruity profile makes it a lovely after-dinner whisky. Try pairing it with a creamy dessert like vanilla panna cotta, crème brûlée, or a slice of pineapple upside-down cake. The vanilla and tropical fruit elements in the whisky echo the flavors in the dessert, each enhancing the other. A buttery shortbread cookie or almond tart would also complement that malt biscuit note in the dram.
Cheese & Charcuterie: For a savory pairing, reach for mild, creamy cheeses or lightly smoked fare. A young Gouda or a brie-style cheese pairs well with the whisky’s sweetness, while a slice of smoked cheddar or even prosciutto will play up its subtle smoke. The key is not to overpower the whisky’s delicate character – stick to milder, nutty cheeses or cured meats with just a hint of smoke.
Enjoy with a Cigar (Optional): If you’re a cigar aficionado, consider a mild cigar to go with this whisky. Something like a Connecticut shade wrapper cigar has gentle, creamy tobacco notes that won’t drown out the whisky. The Triple Distilled isn’t a heavy, peaty brute, so choose a cigar that’s smooth and light-bodied so the two can complement each other. The whisky’s little touch of peat and big vanilla could match nicely with the cigar’s cream and toast.
Ultimately, this whisky shines as a contemplative sip on its own. Its light, fruity nature also means it’s superb for summertime drinking – you might even enjoy it in a relaxed Highball (whisky & soda) with a twist of lemon peel to accent those citrus notes. However you choose to drink it, take your time with each sip; the Triple Distilled’s charms are subtle and rewarding.
Available Now at Arc Liquor (Limited Supply)
As a limited release, Benromach Triple Distilled isn’t something you’ll find everywhere – or forever. We’re fortunate at Arc Liquor’s Harvey Ave store in Kelowna to have received a small allocation of this special whisky. If your curiosity is piqued to try Speyside’s lighter side or you’re a Benromach fan eager to experience their experimental Contrasts range, now is the time. Availability is limited, and once these bottles are gone, we can’t guarantee if or when we’ll get more (such is the nature of small-batch editions). Drop by our Harvey Avenue location to pick up a bottle while it’s our Featured Product of the Month. Our staff are always happy to chat more about this whisky and help you find the perfect pairing or occasion to uncork it.
In summary, Benromach Contrasts Triple Distilled is a delightful departure from the norm – a harmonious marriage of tradition and innovation. It offers the approachability of a triple-distilled dram without sacrificing the nuanced flavor that Scotch lovers crave. Whether you’re a seasoned Scotch enthusiast or just looking for something new and intriguing to add to your shelf, this bottle is well worth a taste. Come visit us at Arc Liquor, and raise a glass to enjoying a truly unique Speyside single malt. Slàinte!
Slàinte mhath (pronounced slahn-chuh vah)
Sources:
Benromach Distillery official notes: benromach.com
Benromach press releases: benromach.com
Words of Whisky review by Thijs Klaverstijn: wordsofwhisky.com
Whisky for Everyone news roundup: whiskyforeveryone.blogspot.com
The Whiskey Wash article on triple-distilled whiskeys: thewhiskeywash.com
and expert commentary from Peated Perfection blog: peatedperfection.blogspot.com
All facts and quotes have been researched to ensure accuracy for our readers. Enjoy responsibly!