BenRiach Benriach Single Malt 12 Year 2009 Whiskey

59.7%

Appearance: BenRiach Single Malt 12 Year 2009 Whiskey exhibits a rich amber hue, reminiscent of golden sunlight.

Aroma: Upon nosing, the whisky greets you with an enticing bouquet of orchard fruits, including ripe apples and juicy pears. Notes of citrus zest add a refreshing brightness, while undertones of vanilla, caramel, and toasted oak provide depth and complexity.

Palate: On the palate, BenRiach 12 Year 2009 offers a delightful fusion of flavors. The sweetness of honey and vanilla intermingles with the tartness of citrus fruits, creating a harmonious balance. Hints of oak spice and toffee add layers of complexity, while a velvety texture envelops the senses.

Finish: The finish is long and satisfying, with the rich flavors gradually tapering off to reveal lingering notes of oak, spice, and sweet malt. A subtle warmth lingers on the palate, inviting contemplation and reflection on the intricate layers of this exceptional whisky.

Benriach Smoke Season is an intensely smoked small-batch release that celebrates the Speyside distillery's sweet peat. Created with 100% peated malt, Smoke Season has been double matured in both American virgin oak and bourbon casks and bottled at 52.8% abv.
Benromach distillery was built in 1898 in Forres, near Elgin. In 1993 the distillery was acquired by the Urquhart family keen to revive the lost Speyside style using malted barley to give just a whisper of peat smoke.
Nose Flamed orange peel, chocolate brownies fresh from the oven, raisins and walnuts. Palate Well-rounded sweetness from the Marsala casks wonderfully juxtaposed with woody smoke and a hint of clove. Finish Almond, orange once again, peppercorn and hickory.
Single malt whisky is made from three basic ingredients: water, malted barley and yeast. The water and barley are mashed together first, and then the yeast is added to create alcohol. By law, Scotch whisky then has to be distilled and matured in Scotland in oak casks for at least three years.
Peaty and smoky whiskies are often associated with the Islay region of Scotland but can be found in other parts of the world as well. These whiskies are known for their distinctive smoky flavours, which come from the use of peat during the malting process. Some popular examples include Lagavulin, Laphroaig, and Ardbeg.
The 1890s represent a busy time for the whisky industry with 33 new distilleries opening across Scotland. John Duff, a serial entrepreneur within the whisky industry, established Benriach in 1898.