Benriach
The Sixteen
- 43
- 70cl
- Taste: 2
- 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.
Benriach's signature Speyside style flourishes at ten years old. It has gained depth and a richer orchard fruit character by the age of sixteen. After these many years of maturation, Benriach achieves a richly balanced evolution of its signature Speyside style. The core flavours of fruit, malt, and oak become more concentrated and enriched, offering layers of stone fruit, smooth creamy malt, wild honey, and nutty oak spice.
Official Tasting Notes
Colour - Bronze.
Nose - Baked apple and creamy hazelnut malt with overtones of ginger-spiced apricot and honey.
Taste - Spiced stewed apple, stone fruit and mellow nutty oak, with honeyed malt and candied peel.
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.
Benriach's signature Speyside style flourishes at ten years old. It has gained depth and a richer orchard fruit character by the age of sixteen. After these many years of maturation, Benriach achieves a richly balanced evolution of its signature Speyside style. The core flavours of fruit, malt, and oak become more concentrated and enriched, offering layers of stone fruit, smooth creamy malt, wild honey, and nutty oak spice.
Official Tasting Notes
Colour - Bronze.
Nose - Baked apple and creamy hazelnut malt with overtones of ginger-spiced apricot and honey.
Taste - Spiced stewed apple, stone fruit and mellow nutty oak, with honeyed malt and candied peel.
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