Part of Benromach’s experimental Contrasts series, High Enzyme explores how changing the barley itself can reshape the entire whisky. Using unpeated malt with unusually high natural enzyme content, the distillery creates a brighter, more fermentable wort that leads to a crisp, citrus‑forward spirit quite unlike their gently smoky core style. Bottled at 46% and matured in first‑fill bourbon casks, it’s fresh, fruity, and textural.
A fascinating look at how raw material choices influence flavour. Think of it as Benromach showing their technical side: same craftsmanship, completely different personality.

Benromach is one of Speyside’s smallest traditional distilleries, rebuilt by independent bottler Gordon & MacPhail with a deliberately old‑school philosophy: manual operation, long fermentation, direct‑fired stills, and a whisper of peat that nods to Speyside’s past. Their whiskies lean into texture, malt character, and subtle smoke rather than modern sweetness or cask‑driven theatrics. The result is a house style that feels handcrafted, quietly confident, and rooted in heritage. A distillery that prizes authenticity over automation and flavour over efficiency.

700mL | 46%ABV