Benriach
The Smoky Ten
- 46
- 70cl
- Taste: 3
- 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.
During the 1970s, Benriach defied tradition in Speyside by reviving the old 19th-century method of distilling batches of whisky using malted barley smoked with Highland peat. This wood-rich Highland peat infuses Benriach's peated whiskies with distinctively sweet and smoky notes. Benriach The Smoky Ten is crafted from a blend of unpeated and peated spirit. Matured for at least ten years in bourbon barrels, Jamaican rum casks, and toasted virgin oak casks. The whisky is then skillfully blended to create smooth layers of ripe fruit, aromatic smoke, and toasted oak spice. This has culminated in a perfectly balanced sweet and smoky finish.
Official Tasting Notes
Colour - Bright gold.
Nose - Ripe orchard fruit syrup, smoked honey glaze and oak spice.
Taste - Smoked applewood, honey maple and spiced pear finishing with lingering fruit and smoked oak.
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.
During the 1970s, Benriach defied tradition in Speyside by reviving the old 19th-century method of distilling batches of whisky using malted barley smoked with Highland peat. This wood-rich Highland peat infuses Benriach's peated whiskies with distinctively sweet and smoky notes. Benriach The Smoky Ten is crafted from a blend of unpeated and peated spirit. Matured for at least ten years in bourbon barrels, Jamaican rum casks, and toasted virgin oak casks. The whisky is then skillfully blended to create smooth layers of ripe fruit, aromatic smoke, and toasted oak spice. This has culminated in a perfectly balanced sweet and smoky finish.
Official Tasting Notes
Colour - Bright gold.
Nose - Ripe orchard fruit syrup, smoked honey glaze and oak spice.
Taste - Smoked applewood, honey maple and spiced pear finishing with lingering fruit and smoked oak.
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