The new Smoky Ten from Benriach's core range shows off the distillery's skill at working with peated malt, and includes maturation in ex-bourbon, Jamaican rum, and virgin oak barrels
In the early 1970s, Benriach broke convention in Speyside by returning to distilling batches of whisky in the old, 19th century style, using malted barley smoked with Highland peat. This wood rich Highland peat imparts distinctly sweet and smoky notes into Benriach peated whiskies.
Benriach The Smoky Ten has been crafted from a combination of unpeated and peated spirit and three cask matured for at least ten years in a combination of bourbon barrels, Jamaican rum casks and toasted virgin oak. The whisky is then expertly married together to create sublimely smooth layers of sunripe fruit, aromatic smoke and toasted oak spice, lingering into the perfectly balanced sweet and smoky finish.
Official Tasting Notes
Nose: Ripe orchard fruit syrup, smoked honey glaze and oak spice
Palate: Smoked applewood, honey maple and spiced pear finishing with lingering fruit and smoked oak
Finish: Fresh vanilla, salted butter and toasted barley.
700ml 46%abv From Speyside, Scotland.