Smoky whiskies are not traditionally associated with Speyside, but look back through its distilleries’ archives and it’s clear that heavily peated single malts were the preferred palate of the region back in the 19th century. Both intensely smoked and exquisitely sweet, the special edition has been two-cask matured in both American virgin oak and bourbon barrels – wood types intentionally selected to amplify the toasted sweet notes in Benriach’s smoky spirit.
“Celebrating the time of year where peated spirit runs through Benriach stills, a tradition revived by the distillery over 50 years ago, Smoke Season is a small batch release which captures one of Benriach’s time-honoured production techniques. Both intensely smoked and exquisitely sweet, the special edition has been two-cask matured in both American virgin oak and bourbon barrels – wood types intentionally selected to amplify the toasted sweet notes in Benriach’s smoky spirit. With a new recipe finely tuned by Master Blender Dr. Rachel Barrie, this expression is the most intensely smoked whisky to be released by the distillery.”
Tasting Notes:
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
BenRiach is a distillery that we are lucky to enjoy in the 21st century. Built in 1887 as a sister distillery to Longmorn, it was a low-profile victim of the Pattinson Crash and closed just three years after ground was initially broken in 1900. It would take another 65 years until new owners Glenlivet would re-open the site, then to help with the malt needs of Longmorn.
Although it enjoyed a sustained period of operation during those optimistic decades to come, BenRiach was largely consigned to blends and single malts very rarely seen. The end seemed inevitable when the distillery was once again closed in 2002, deemed surplus to requirements, but the 2004 purchase by a Billy Walker-involved consortium has seen a remarkable rejuvenation for the brand.
The BenRiach Distilling Company, now under expert guidance of Brown-Forman and Master Blender Rachel Barrie, has not only introduced this otherwise-overlooked distillery to single malt lovers around the world, but also painted bright futures for later acquisitions GlenDronach and Glenglassaugh
