Benriach 10 yo - The Smoky Ten

Volume: 0.7 litres | Alcohol content: 46% | Chill filtration: No | Colouring: No

Special Features:

Benriach The Smoky Ten brings together peated and unpeated spirits matured in three different cask types. The whiskies spend at least ten years in Bourbon Barrels, former Jamaican rum casks and casks made from toasted, previously unused oak before being married. This combines whiskies matured separately, rather than involving three successive stages of maturation.

Fruity sweetness and pronounced smoke define its character, complemented by toasted oak spice. The whisky is bottled at 46% without chill filtration. Its pale golden colour comes entirely from the casks.

Tasting Notes:

• Nose: On the nose, syrupy notes of ripe orchard fruit mingle with smoky honey sweetness and oak spice.
• Palate: The palate reveals smoked applewood, honey and maple syrup alongside spiced pear.
• Finish: Fruity notes and smoked oak linger on the finish.

Distillery/Bottler:

John Duff founded Benriach in 1898 on the site of the old Riach farm in northern Speyside. Whisky production stopped as early as 1900 following the Pattison crisis. The malting floors remained in operation, however, supplying malt to the neighbouring Longmorn distillery. Benriach did not resume distillation until 1965. The distillery draws its water from a mineral-rich aquifer deep beneath the site.

In the early 1970s, Benriach once again began making some of its whiskies with barley malt dried over Highland peat, reviving an older Speyside style. Today, its repertoire includes unpeated, peated and triple-distilled spirits; not every bottling combines all three production styles. Dr. Rachel Barrie became Master Blender in 2017. The core range she developed centres on different distillation styles and the selection of various cask types.

Facts: