Benromach launches Heritage 1973 whisky

A rare single cask malt whisky, Benromach Heritage 1973, has been launched by Gordon & MacPhail's The Benromach Distillery Company. It is exclusively available to the UK market, with only 52 bottles produced.

Benromach 1973 (ABV 48.1%), cask number 4606, is a dark golden malt, matured in a refill American hogshead.

The new release is presented in a decanter-style bottle; the contours of the neck and shoulder line sculpted to represent copper stills, whilst the copper-coloured neck collar adds a luxury touch.

The wooden presentation box is inspired by the home of Benromach, reflecting the copper of the stills in use today, as well as the dark, grained wood of the original washbacks and the white of the lime washed distillery walls.

A book accompanies the whisky which delves into the Benromach history, as well as providing whisky fans with stories about the people behind the whisky.

Benromach 1973 was distilled before the Urquhart family took the reins and brought Benromach Distillery back to life in 1998.

Former brewer Tom Anderson, who still lives in a cottage at the distillery, was one of the men to witness the filling of the last casks at Benromach, and signed his name on the wall of the filling store. Former malt man and warehouseman, Willie McArthur, was responsible for tending to the precious casks.

Distillery manager Keith Cruickshank explains: “Benromach 1973 is very much a dram to be treasured. It was crafted with great care using many of the same skills and practises adopted at Benromach today.

“It’s been maturing for 42 years, but now is the time for whisky lovers to savour this precious single malt. I’m sure those who really take their whisky seriously will enjoy the chance to experience a little bit of Benromach history.”

The limited edition Benromach 1973 is available at specialist UK whisky retailers with an RRP of £1,395.

For more information on Benromach, and to explore the wide range of expressions available, please visit www.benromach.com

16 December 2016 - Sam Coyne The Drinks Report, editorial assistant