Benriach
Smoke Season
- 52.8
- 70cl
- Taste: 4
- Speyside
Benriach Distillery, established in 1898 by John Duff in the heart of Speyside, originally produced peated malt primarily for blending purposes. However, the distillery faced a significant setback when it closed just two years later in 1900 due to the collapse of its main buyer during the Pattison whisky crash. For the next 65 years, Benriach's stills remained silent, though its floor maltings continued to supply malt to other distilleries....
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Benriach Distillery, established in 1898 by John Duff in the heart of Speyside, originally produced peated malt primarily for blending purposes. However, the distillery faced a significant setback when it closed just two years later in 1900 due to the collapse of its main buyer during the Pattison whisky crash. For the next 65 years, Benriach's stills remained silent, though its floor maltings continued to supply malt to other distilleries.
In 1965, Benriach was revived by Glenlivet Distillers Ltd., marking a new chapter in its history. The distillery underwent several ownership changes, eventually coming under the control of Seagram in 1978 and then Pernod Ricard in 2001. In 2004, Benriach gained independence when it was purchased by an independent consortium led by Billy Walker, who revitalised the brand and expanded its single malt range. In 2016, Brown-Forman, the American spirits company, acquired Benriach, further investing in the distillery's future.
Although Speyside isn’t known for smoky whiskies, 19th-century distilleries there once favoured heavily peated single malts. This special edition revives that tradition with bold smoke and rich sweetness. Double-cask matured in American Virgin Oak and Bourbon barrels to enhance Benriach’s smoky spirit.
Smoke Season, a small batch release, celebrates the distillery's tradition of peated spirit, revived over 50 years ago. Master Blender Dr. Rachel Barrie introduces a new recipe to create Benriach’s most intensely smoked whisky.
Official Tasting Notes
Colour - Burnished gold.
Nose - Caramel smoke, oak spice, citrus peel.
Taste - Smoked dark vanilla, seared apple, and cinnamon with lingering charred orange into a sweet and smoky finish.
In 1965, Benriach was revived by Glenlivet Distillers Ltd., marking a new chapter in its history. The distillery underwent several ownership changes, eventually coming under the control of Seagram in 1978 and then Pernod Ricard in 2001. In 2004, Benriach gained independence when it was purchased by an independent consortium led by Billy Walker, who revitalised the brand and expanded its single malt range. In 2016, Brown-Forman, the American spirits company, acquired Benriach, further investing in the distillery's future.
Although Speyside isn’t known for smoky whiskies, 19th-century distilleries there once favoured heavily peated single malts. This special edition revives that tradition with bold smoke and rich sweetness. Double-cask matured in American Virgin Oak and Bourbon barrels to enhance Benriach’s smoky spirit.
Smoke Season, a small batch release, celebrates the distillery's tradition of peated spirit, revived over 50 years ago. Master Blender Dr. Rachel Barrie introduces a new recipe to create Benriach’s most intensely smoked whisky.
Official Tasting Notes
Colour - Burnished gold.
Nose - Caramel smoke, oak spice, citrus peel.
Taste - Smoked dark vanilla, seared apple, and cinnamon with lingering charred orange into a sweet and smoky finish.
Tasting Rating Guide
1: Light, good for beginners - an aperitif on a summers day, i.e. Glengoyne, Auchentoshan
2: Also good for beginners but with more depth and body - a little stronger than 1, ie. Glenmorangie, Speyburn
3: A dram for everyone, a little more complex so the palate requires a little more experience, i.e. Cragganmore, Macallan
4: A stronger spirit, a big whisky with lots of character and body, excellent after dinner, i.e. Lagavulin, Laphroaig