Benriach The Smoky Ten Single Malt Scotch Whisky

Three cask matured bourbon, rum and virgin oak.  Aromas of malt ball, mesquite smoke with a whisper of iodine. Grilled stone fruits and pears with a little saltiness on a nice round palate. The mesquite smoke blends with nice oaky spices. D&M Tasting Notes

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.

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. SMOKE LEVEL: Rich Distillery Notes

46% ABV

Rachel Barrie started her 26 year career in whisky after graduating with a first class honours in chemistry from Edinburgh University. Her first experience of malt whisky began in the Garioch district in Aberdeenshire, where she was born and brought up to appreciate the nuances of the locally distilled malt whisky. Rachel is the Master Blender for The GlenDronach, BenRiach and Glenglassaugh distilleries.